Thursday night's dinner was at Davio's, a restaurant with lovely high ceilings and thick white linens inside the Club Quarters hotel. We had a preset three-course menu and plenty of refills on the fantastic bread basket (focaccia, cranberry wheat, and simple white). We started with a very good green salad dressed in balsamic vinaigrette that was on the sweeter side.
Next, out of three pasta choices I had the cavatelli with ragu bolognese (a very chunky meat sauce), shown at top, which tasted and looked like it had some finely chopped chives. Tasty and comfort food-ish, though the chives were unexpected. Dessert was a mascarpone-heavy tiramisu and [decaf] coffee.
