The premise for this new eatery “Tavola” (Table in Italian) is based on regional italian fare, mainly Puglian, Roman and Sicilian.
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.
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.
Nick is joined in this venture by Chef De Cuisine Giancarlo Dellanzo and Mark Oram, a restaurant industry veteran for over 30 years,
with whom he has had a business relationship in New York for over 11 years.
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