Ogni piatto,
una storia.
Hand-rolled pasta. Rare Barolo. A table worth traveling for.
From soil to table,
every detail deliberate.
We source from twelve farms across Umbria and Lazio. Our pasta is rolled by hand each morning. The bread arrives warm.
La stessa famiglia, le stesse ricette.
The same family. The same recipes. Sixty-seven years of the same fire.
400 labels. One obsession.
Our cellar holds four decades of Piedmont, Tuscany, and the Veneto — curated by a sommelier who has spent 22 years in these regions.
“I cook the way my grandmother taught me — with time.”
Marco Ferretti
Executive Chef
No shortcuts.
No compromises.
Marco Ferretti spent eleven years in Bologna and Modena before returning to New York. He brought back one principle: that honest cooking requires no decoration beyond the ingredient itself.
Our pici is rolled by hand each morning. Our ragù simmers for six hours. The bread bakes at 5am. The sage arrives from a farm in the Hudson Valley, cut the same morning.
67yrs
Family recipes
12
Farm partners
42
Covers nightly
As seen in
Evenings that stay
with you.
We have celebrated every anniversary for the past eight years at Tavola. The pici with wild boar ragù is the single dish my husband would travel across an ocean for. The sommelier remembered our first bottle.
Catherine Moreau
Anniversary guest, eight years running
Reserve Your Table
Forty-two covers. Book early — evenings fill by Wednesday.
We confirm all reservations within two hours. A credit card is not required to hold your table.
For parties of 9 or more, please call us directly at +1 (212) 555-0192.