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A non-pretentious Italian
restaurant nestled at the foot of Diamond Head, Tavola
Tavola offers authentic cuisine from the Emilia Romagna
region of Italy, specializing in an array of homemade pastas,
seafood, and meat dishes utilizing fresh locally grown produce
from the farms of Waimanalo to the organic farms in Kahala.
Chef Masa incorporates a local flair to the cuisine of
northern Italy where he trained. Tavola Tavola's
desserts and breads are baked fresh daily, and daily specials
are offered. The friendly staff welcomes you to Tavola
Tavola. |
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Hours: |
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Dinner only: |
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Sun - Thurs: 5:30 - 9:30 pm |
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Fri, Sat: 5:30 - 10:00 pm |
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Payment: |
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All Major Credit Cards,
incl. Diner's Club & JCB |
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Reservations recommended. |
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Private Dining: |
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The restaurant seats
up to 65 guests and is available for private
parties and luncheon parties with no room charge during the daytime.
Wedding receptions available for $60 per person, or $80 per person
with champagne, cake, tip & tax. |
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Full Bar: |
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Cocktails, beer, sake. |
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Wine List: |
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Extensive wine list of over 50 wines,
several available by the glass. |
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Cooking Classes and Take Out Available |
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Parking available in our private parking
lot. |
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"Italian fare executed with the simplicity and inventiveness
of a Japanese chef results in a very light touch on
seasonings. The smoked 'ahi and apple tartar was excellent, served with
melba toast and assorted greens.
The clam chowder Tavola-style was decidedly different, with an
herbal infusion, minced vegetables and steamed, frothy milk on top for added
lightness and richness at the same time. It was the most creative clam
chowder I've eaten, if not the tastiest. First courses (usually a pasta or
rice dish on Italian menus) were very good.
Among the entrees was veal scalloppine topped with prosciutto,
mozzarella and tomato sauce. The three thin slices of veal were moist and
seasoned lightly, with the toppings used merely as an accent, not as a
covering like so many places do. Next came the kiawe-grilled Kaua'i shrimp,
a lot of them, tasting sea-sweet, in a herb-infused olive oil
— so simple and delicious." |
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Honolulu Advertiser, March 8, 2002, by Matthew Gray |
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