Soar Into Adventure with daVinci Ristorante's "Friday Night Flights"
Leonardo daVinci has often been described as the archetype of the Renaissance man, an individual whose seemingly infinite curiosity was rivaled only by his powers of invention. For those of epicurean tastes, for those with a restless passion for discovery, or for those enchanted by the limitless possibilities of creativity and design, daVinci Ristorante in Long Beach is a bold new oasis in a desert of fast food and franchised fare.
Fans of Iron Chef will discover that the creations of Marc Briones, former Iron Chef Hawaii, have resurfaced at daVinci Ristorante, near the Long Beach airport. Boasting credentials that include Spago, Left Bank and San Francisco’s 5th Floor, Briones brings an exhilarating new menu to an already cutting-edge kitchen.
Since its inception, daVinci Ristorante has earned a reputation for culinary flair and a signature ambiance, but the arrival of Briones lends a reinvigorated sense of style and daring to this dynamic atmosphere. The restaurant dwells within one of the most jejune office building facades on Spring Street, but when the elevator doors open at the top floor, guests find themselves transported into the world of Leonardo daVinci. The accomplishment is nothing less than a landmark fusion of art and innovation, in both environment and food.
The décor itself is a marvel to behold. Amid Roman columns, with Renaissance-inspired murals adorning every wall, guests are treated to a one-of-a-kind dining experience. Flanking the elegant bar – with a stunning wine "cellar" perched overhead in a glass-encased room for all to see – plasma screens disguised as the canvasses of classic paintings display images that change every few moments to reveal one of daVinci’s famous works. And from the expansive windows surrounding the dining area, guests can watch the planes come and go from the tarmac beyond. The idea of flight, after all, was another passion of daVinci.
As for the food, it epitomizes the spirit of invention and adventure embraced by both Leonardo daVinci and Marc Briones, two pioneers who have inspired progress and experimentation. The signature salad – spinach tossed with dried cranberries, candied almonds, ricotta and apples, drizzled with strawberry infused balsamic dressing – sets the stage for amazing things to come. Regulars tell me that ranking among their favorite dishes are the stuffed ravioli, the four-cheese gnocchi and the flame-broiled veal porterhouse, glazed with brandy-roasted garlic sauce. Being a fan of game, I tried the venison. Perfectly seasoned, absent of any trace of fat and served rare, I can say without hyperbole that it was the best venison I’ve ever eaten.
Meals, while higher in price than a steak house or café, are certainly worth the price. Compared to other high-end restaurants in the city that offer less in terms of quality and presentation, the cost here qualifies as competitive. But for those just looking to drop by the bar to enjoy a fine drink and a great appetizer with a serene backdrop, daVinci’s is also the perfect place. The restaurant spares nothing in its ambitious approach to a sensory dining experience, complemented by unparalleled aesthetics.
Along with Chef Marc Briones, daVinci Ristorante team members include David Neary, owner; Ezekiel Blattler, general manager; Cory Assink, wine director; and Travis Eppes, manager. Together, these hospitality experts dedicate themselves to ensuring a classy and elegant, yet comfortable, time.
And for all of this, daVinci’s still pushes the envelope, presenting patrons with an offer unmatched by any other restaurant in the city. In association with Silver State Helicopters, and honoring the vision of the man commonly acknowledged as the father of the helicopter, daVinci Ristorante is hosting “Friday Night Flights.”
First, enjoy a flight of three distinct red or white wines from the cellar, then climb aboard a waiting helicopter for a breathtaking flight over scenic downtown Long Beach and the historic Queen Mary.
Guests can partake of this unforgettable experience every Friday night between 5:00 p.m. and 9:00 p.m., at a cost of $50 per person. Helicopters hold up to three people. Reservations are required and can be made by calling 562-685-8111.
Wine Director Cory Assink offers a tip to Long Beach locals: make reservations for the first tour along with dinner. After enjoying your libations and soaring high above one of America’s most diverse cities, a set table will be waiting for you back at the restaurant.
DaVinci Ristorante is located at 2801 East Spring Street, 3rd Floor. Parking is valet, and complete details of operating hours and menus can be found online at http://www.davincilb.com/
