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Davio Restaurant Review: No one’s tepid on the subject of chef David Ayn and his restaurant, Davio. Loyal customers have followed him from stove-to-stove around town for decades. Others counter that a veal chop, even a double-cut one graced with crab meat, should not cost $65 in south suburban Pittsburgh. Nonetheless, the small space fills quickly; reservations are essential on weekends. It’s BYOB, with $5 per bottle corkage. Fresh bread, extra-virgin olive oil, Gorgonzola dip and signature cannellini bean-escarole dip start the meal. Sides of salads and pasta augment hugely portioned and boldly flavored main courses. In addition to meat, the menu spotlights seafood, including lobster. Desserts --- mascarpone cheesecake, Key lime pie --- are homey and house-made. Assorted Italian cookies are offered to sweeten the check. Sunday breakfast offers eggs, bacon and ham, of course, but also ricotta pancakes, frittatas and Sicilian fried bread.