Donavito’s Italian Grille

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With their small-town charm, great service, and delicious cuisine, its no wonder that Donavito’s Italian Grille has earned so many loyal customers.

This charming spot offers spacious seating and a full bar. Choose from a wide variety of appetizers including everything from their Sweet Roasted Peppers to their Three Cheese Garlic Bread.

Generously-portioned dishes are hand-paired with seasonal produce and ingredients to create the taste and appearance that Dona Vito’s meals are known for.

House specials include their delicious Breaded Walleye, Shrimp and Greens, Baby Back Ribs, and Fire Bleu Filet.

Proud to be a local favorite, Donavito’s Italian Grille offers a quiet and warm atmosphere where you can enjoy mouthwatering Italian dishes. Wednesday Night is Mexican night, the only place in town to get the Original Park Inn Wet Burrito. Nightly specials include Ribs on Tuesday and Prime Rib on Saturday.

139 Bridge St., Struthers, OH 44471
(330) 755-3456
Donavito’s Italian Grille Menu
Donavito’s Italian Grille Website
Donavito’s Italian Grille Facebook page
Hours: Monday 11AM – 9PM, Tuesday-Saturday 11AM – 10PM, Sunday Closed Review

If you haven’t been to Donavito’s in Struthers recently it’s time to go now. It was my first time at Dona Vito’s but there were two things about the restaurant that I did know; they serve the famous Park Inn Wet Burrito and Walleye. What I didn’t know, was just how good the food is. The food is fresh and plated beautifully. The portions are large and quality of the food is five star. In today’s economy with prices climbing on everything, a lot of restaurants will cut back on portions or buy lower quality product. Not at Donavito’s. Chef and Owner, Alan Donatelli proudly stated “I will never cheapen my food”. Donatelli is very passionate about his food, his restaurant and his staff. “I have wonderful people that work with me” and they serve consistently good food. It’s the perfect combination for a successful business.

Donatelli has help in the kitchen from long time friend and associate Chef Michael Moore. They have worked together off and on for over 12 years and they seem to work and think as one, creating winning dishes that taste great every time. It was a pleasure to be in their company as they prepared some amazing dishes.

A restaurant in the Valley would not be doing the area justice without serving Italian Greens. Chef Alan has a secret behind his greens which I swore not to tell, you’ll just have to try them and figure that out on your own. What I will tell you, is that they’re cooked perfectly, a little al dente, seasoned well with just the right hint of garlic and topped with a giant hot pepper. A perfect appetizer to set the mood for what’s to come. What’s to come is something that will satisfy every palate. The menu has so many choices that you may find it hard to decide on just one dish. No problem because whatever you choose, it will be delicious and before you take a second bite you’ll already be talking about what you want to try next time you come back because it’s just that good.

The sauces are amazing at Dona Vito’s and I’m not just talking spaghetti sauce. Chef Alan tells me every kitchen has the basic mother sauces but as he puts it, “I like to put my own little swing on things.” I have two words on that subject: Pink Sauce. Order anything on the menu that has “pink sauce” and your lips will thank you. When I took my first taste I looked up at Chef Michael who proudly said with a smile, “it has a nice little bite to it”. I had two dishes with the famous, savory sauce and like I was told earlier, both dishes had their own “little swing”.

Tortellini in Pink with Blackened Chicken. A large bowl of tortellini blanketed in the spicy pink alfredo sauce topped with the most delicious piece of blackened chicken. I’ve had blackened menu items before and was never a fan. It seems some restaurants think blackened means burnt. After one bite of this chicken, I can honestly say that this is the best blackened dish I have ever had and I am now a fan. Tender, moist chicken is coated with Donavito’s blackened spices and grilled to perfection. The perfect combination of the creamy sauce and the crazy spice leaves a little heat behind and makes for a very happy mouth. Blackened Shrimp, Ribeye, Burger, you can bet I’ll be back.

Fire up the grill and turn up the heat. The Fire Bleu Sirloin is a melt in your mouth filet that is to die for. Grilled to your liking and topped with sauteed portabella mushrooms, this steak is resting on a pool of Chef Alan’s Fire Bleu Sauce, another twisted variation of the Pink Sauce. Full of flavor and bleu cheese crumbles, he told me this sauce was addictive and he’s right. It just goes with everything and you can’t get enough of it.

If you like Chicken Marsala you will love Chicken ‘N Spice. Another dish with plenty to eat. Nine ounces of chicken medallions sauteed with portabella mushrooms, hot peppers and sun-dried tomatoes in a light wine sauce. Served with a side of stuffed rigatoni and one other side, this will satisfy the hungriest of appetites. This dish is so beautiful to look at that you can almost taste it before lifting your fork. Looks aren’t deceiving with this one. Delicious, delicious, delicious. Tender chicken covered with the right amount of vegetables and that sauce is just bursting with flavors. What I love most about Donavito’s is every dish is seasoned perfectly. It’s ready to eat the minute it’s put in front of you.

Seafood lovers will not be disappointed. Unless you catch it yourself, you won’t find a fresher fish dinner than Dona Vito’s Walleye. Order it breaded and fried, Italiano style topped with peppers and onions or Francaise, it’s light, it’s fresh, it’s amazing. The Breaded Walleye is one pound of filets, that’s right, one pound, lightly breaded and fried to a light golden brown. You don’t have to cut through a chunk of breading and you won’t find it sitting in oil, this dish is light, it’s refreshing and it’s hard to believe it’s actually fried. Did I mention that Donavito’s makes their own tartar sauce? Served with a side of steamed broccoli, I will never feel guilty again for eating fried fish when it’s cooked like this.

The other dish that Chef Alan is famous for is the Park Inn Wet Burrito that I mentioned earlier. If you’ve been around long enough to remember the Park Inn you’ll know what to expect, if not, then head to Bridge Street on Wednesday because it’s Mexican Night at Donavito’s. The regular nightly menu is available along with special Mexican dishes that include the Wet Burrito, Fajitas, and three Blackened (my favorite) dinners; Chicken, Ribeye and Walleye.

Chef Alan couldn’t be happier with the menu, the restaurant, the staff and the customers. He told me he has his regulars but is now seeing the “second generation” coming in to eat which is exciting. The menu has something for everyone and the food is better than ever. When I asked what his favorites were he said “everything, look at me, I love food”, “my ribs are incredible”, the walleye, burrito, everything is good. So if it’s been awhile since you’ve been to Donavito’s in Struthers or your first time, stop in and enjoy a fantastic meal prepared by fantastic people. I’ll see you there.

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