LogoTavola
Close-up of fresh burrata with basil leaf and olive oil, glistening on a wooden board

New York · Est. 2018

Fatto a mano.
Served with soul.

Hand-pulled mozzarella. San Marzano sauce in copper pots. A table that's been waiting for you.

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Five Senses

The kitchen speaks
before you eat.

Baker hands kneading fresh pizza dough on a floured marble surface, flour dust in the air
🤌Touch

Dough on marble

Every morning at 5:30, the slap of hand-worked dough against cold marble counts the hours until opening.

Close-up of a chef knife rocking through fresh green herbs on a wooden cutting board
🌿Scent

Herbs on the knife

Basil, oregano, and flat-leaf parsley — the rocking knife releases oils you can smell from the doorway.

Espresso shot being pulled with rich golden crema swirling in a white ceramic cup
☕Sound

Espresso crema swirling

The Gaggia hisses. A crema the color of amber folds into itself. The first sip tastes like the end of a long week.

Rich red tomato sauce simmering in a copper pot with fresh basil leaves floating on top
🍅Taste

San Marzano reducing

Copper pots older than the building itself. The sauce has been reducing since Tuesday.

Deep red wine being poured into a large Bordeaux glass, catching the warm candlelight
🍷Sight

Something dark and red

Before you sit down, someone is already pouring. Barolo. Brunello. It doesn't matter — it's the gesture that counts.

Provenance

Every ingredient has
a story and a postcode.

We don't use the word "authentic" lightly. Here is where our food comes from, and why it matters.

Farmer hands holding ripe San Marzano tomatoes freshly picked from the vine in Campania Italy
🇮🇹Campania, Italy

San Marzano D.O.P.

D.O.P. Certified

Grown in the volcanic soil of Mount Vesuvius. Sweeter than any tomato has a right to be. Certified by the Consorzio San Marzano.

40.6°N, 14.5°E
Close-up of the stamped rind of a Parmigiano Reggiano wheel being broken open with a traditional knife
🇮🇹Emilia-Romagna, Italy

Parmigiano Reggiano

P.D.O. 24-Month Aged

Aged 24 months minimum. The wheel is stamped, cracked, and tasted by a master grader before it ever leaves the province.

44.7°N, 10.6°E
Green olives being harvested by hand in a Puglia olive grove at golden hour, baskets full
🇮🇹Puglia, Italy

Frantoio Olive Oil

First Cold Press

Cold-pressed within 6 hours of harvest. The Larocca family has been pressing this oil on the same stone mill since 1948.

41.1°N, 16.8°E
Fresh mozzarella di bufala balls floating in brine in a white bowl, glistening and soft
🇮🇹Caserta, Italy

Mozzarella di Bufala

D.O.P. Bufala

Made Monday. Flown Tuesday. On your plate Wednesday. The buffalo herd at Tenuta Vannulo grazes on organic pasture year-round.

41.0°N, 14.3°E
Farmer holding freshly harvested durum wheat stalks in a golden Apulia field at sunset
🇮🇹Apulia, Italy

Semola di Grano Duro

Stone-Milled

Stone-milled durum wheat from the Murgia plateau. Higher protein content. The pasta holds its bite for exactly as long as it should.

40.8°N, 16.5°E

Monthly Supper Series

Reserve Your Table
for the Next Supper.

Once a month, we close the dining room to the public and set one long table. No printed menu. Seven courses, each one a conversation. The chef cooks what arrived from Italy that week.

Truffle & Porcini — A Winter Farewell

Friday, March 14, 2026

4 seats left

Primavera — First Vegetables of Spring

Friday, April 11, 2026

9 seats left

Amalfi Coast Night — Lemon, Seafood & Sea Air

Friday, May 9, 2026

14 seats left
Long communal dinner table set with candles, wine glasses, and rustic Italian dishes in a warm restaurant

What to expect

  • 🍽️Seven courses, no menu — the chef decides the morning of
  • 🍷Natural wine pairings from small Italian producers
  • 👨‍🍳Chef Marco comes to the table between courses
  • ⏱️Three hours, no rush. The table is yours for the evening.
  • 📍142 Mulberry Street · Limited to 24 guests

Per person

$145

Wine pairing +$65

Includes service &
all courses