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This Contributor's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    May 8, 2014
  • Last Review
    May 8, 2014
  • Featured Reviews
    0
  • Average Rating
    4
 
 
This Contributor's Reviews
 
The premise for this new eatery “Tavola” (Table in Italian) is based on regional italian fare, mainly Puglian, Roman and Sicilian.<br /><br /> <br /><br />Tavola was inspired by, owner, Nick Accardi’s extensive travels to these regions, especially the town of Castelvetrano, the source of Nick’s family roots. With the help of his relative chefs, Nick has secured quality regional ingredients, including single estate castelvetrano olives and extra virgin olive oil, which he exclusively imports and can be purchased at Tavola.<br /><br />Featuring two wood-burning ovens specially handcrafted in Naples, Italy using vesuvio volcanic clay. Having 2 ovens allows for the possibility to cook at more than one temperature. The Pizza oven burns at 900 degrees, while the other can operate at a second temperature for meats, fish and vegetables.<br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Fit for foodies.
Customer Avatar
OpenTable Diner Since
Dined on 5/02/2014
 2012
Dined on 5/02/2014
 2012
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
"I really enjoyed the grilled Portugese sardines and the grilled branzino (although I would have liked the the restaurant to filet the fish). For
dessert we had frozen pistachio gelato covered in chocolate and with crushed amaretto cookiehat cookie bits on top that was awesome. I'm looking forward to returning snd yrying the chef's special pasta dish with pesto, tomatoes and anchovies plus many other delicious looking dishes we saw coming out of the kitchen.
"
Dined on 5/02/2014
 2012
Special Features: neighborhood gem, fit for foodies
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