I knew from the minute we stepped into Tavolata that I would like it. The high ceilings, cement walls, simple layout, long tables, dim light, and the gentle buzz and clink of the patrons that filled the room. It had just the right feeling.

Tavolata is Ethan Stowell’s (of Union) latest endeavor. I really enjoy Union, but I love how unlike Union Tavolata is. The menu selections were completely different in the style and feel, and the design of the space stood on its own with out having a signature feel. What has carried over, and revealed itself as a Stowell branding, was the quality of the ingredients: fresh, unique and clearly thoughtfully chosen. I could have eaten the succulent marinated olives alone and left happy.

Italian cooking, unlike many other types of cuisine, is best if very straightforward; if the dishes are not too complicated, not exceedingly fused over. The best dishes are those that are simple and of the freshest few ingredients; though they may require great technique and timing. Tavolata understands this about Italian cuisine.

We shared a salad with large shavings of Parmigiano-Reggiano on top. It arrived in a plain but pretty white bowl with tongs for serving the table. It was dressed lightly and was so good that I was tempted to order another. When the wood board of beautiful Prosciutto and salamis arrived with a homemade lemon preserve I had flash backs of long lunches with my friends in Modena.

The menu wasn’t extensive but even still I had to narrow the many desired offerings down to 3 items that I felt I had to have. I was able to decide on the Linguine with Mussels in a Lemon Cream Sauce, promising myself that I would return for the others. I wasn’t floored by the Linguine, but it was very good and exactly as you would imagine it. I was covetous of the Tuna Ravioli and Ricotta Gnocchi also on the table and felt that my dish paled in comparison.

Full of pasta and antipasti I declined dessert but helped myself to a few spoonfuls of the delicious Amoretti Gelato that the chef sent to our table.

The flavor and feel of Tavolata is warm and enticing, I encourage you to go.

Now for my few complaints:
Our server was a bit too lackadaisical. She wasn’t bad, simply checked out, slow and with a definite look on her face that said, “This is not my real life”.

We had a strict Vegetarian with us and good thing an issue about the Prosciutto board being placed in front of her arose or we would have never found out that there was chicken stock in nearly all the dishes (it was not noted on the menu for any of the few Vegetarian options). In the end she was forced to order the only thing on the menu that she could eat but unfortunately, she did not want it. Did our server inquire with the Chef first to see if they would make her a special dish to accommodate her diet, or was this to the fault of the chef? Couldn’t they have made the same dish with fresh tomatoes rather than the sauce? She certainly did not care much for Tavolata and will not likely go back because of this.

Finally, their website is dreadful! http://www.tavolaseattle.com/index.html It certainly does not communicate the warmth or the flavor of the actual restaurant.