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Da Vinci
RESTAURANT SUMMARY

Step into Da Vinci and the city outside softens to a whisper. The room is composed like a masterpiece: linen-draped tables set at generous intervals, tactile stone and warm wood, and lighting calibrated to a golden hush. There is an immediate sense of intention—every detail considered, nothing superfluous—inviting you to slow down and let the evening unfold with graceful inevitability.
The kitchen’s philosophy is rooted in Italy’s grand traditions, interpreted with modern clarity. Plates arrive like quiet revelations: velvet ribbons of hand-cut tajarin glossed with Alpine butter and white truffle; scarlet prawns kissed by embers and balanced by citrus blossom; a study of seasonal artichoke—fried, confited, and raw—anchored by a Parmigiano vellutata so light it seems to hover. Each course favors purity over ornament, placing pristine ingredients at the fore while coaxing texture and temperature into a poised conversation on the palate.
The sommelier curates a cellar that travels Italy’s length and breadth, with detours through Burgundy, the Mosel, and Champagne. Expect mature vintages served with reverence, innovative Italian amphora wines, and rare allocations sourced through relationships nurtured over years. Pairings are thoughtfully restrained—mineral-driven whites tracing saline notes in seafood, silken Nebbiolo echoing the depth of aged cheeses—crafting a dialogue between glass and plate that elevates both.
Service at Da Vinci is discreet and anticipatory, the choreography seamless yet unshowy. A murmur of provenance here, a quiet flourish of tableside finishing there; your preferences remembered, your pace respected. Those seeking even greater intimacy will find the chef’s counter—a handful of seats where the kitchen’s heartbeat is palpable, and menus are tailored in the moment to your curiosity.
Da Vinci is less a meal than a meditation on balance—between heritage and innovation, richness and restraint, indulgence and calm. It is a place for unhurried celebration, for conversations that stretch into the evening, for the kind of excellence that does not announce itself so much as reveal itself, course by luminous course.
CHEF
ACCOLADES

(2024) Michelin 1 Star

(2025) Michelin 1 Star
