Tavolata

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2323 Second Ave. Seattle, WA 98121

206-838-8008

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Seattle Weekly
Recommended
Best Gothic Pasta Dish
Award Winner 2008

Cuisine(s): Italian

Hours: Daily 5pm-2am

Price: $$
Payment Types: All Major Credit Cards, cash, ATM/Debit

Features: Takeout, Private Party, Wheelchair Accessible, Multi-Level

Serving: Dinner, Late Night
Alcohol: Full bar

Reservations: Accepted

Parking: No Parking

Description

With its raw-cement walls and ultralate hours, entrees for two and crowd of bargoers waiting for seats, Tavolata is the party place in party town. Those willing to dive in to the experience will find that Tavolata delivers much of what it promises: honest, well-prepared Italian food; a reasonable check; and good odds of chatting up whomever the host seats next to you at the 30-person communal table. Chef Ethan Stowell's handmade pastas are supple and golden, soaking up flavor from the sauce but still leaving you something to chew on. The octopus salad is fantastic, and his grilled fish, seasoned only with lemon and smoke, perfectly Italian in its minimalism.

2008 | Best Gothic Pasta Dish

Ah, a romantic evening out with your lover of all things deathly. A little Marilyn Manson on the stereo as you dress, an extra tug on your corset strings for a paler, more emaciated appeal. Perhaps you can drain off a vial of your blood, mixed with Spanish fly, to whet your beloved's appetite. Then, long after nightfall (but before midnight, when the kitchen closes), it's off to Tavolàta for strozzapreti, whose name translates as "choke the priest." Cookbook author Lidia Bastianich... More »

Voracious Dining Guide

By Hanna Raskin, Seattle Weekly Critics | Wed, March 21, 2012

The impulse when opening a dining guide organized by neighborhood is to flip immediately to the section covering the few square miles you call home. We won't stop you. After all, who are we to deny you the pleasure of seeing your hangouts summariz... More »
Seattle Annihilated in Top Chef Competition

By Hanna Raskin | Thu, November 3, 2011

So that's why Top Chef's Seattle delegation was so prickly abut Texas. When I spoke to the show's Seattle-based cheftestants in advance of last night's season premiere, they dredged up dated stereoty... More »
Meet Seattle's Aspiring Season 9 Top Chefs: Simon Pantet

By Hanna Raskin | Tue, November 1, 2011

The new season of Top Chef starts tomorrow night, and Seattle's supplied an impressive four cheftestants. To help you get your rooting plans in order before Padma announces "your time starts now," Vor... More »
Brandon Kirksey: Tavolata's Tall Order

By Julien Perry | Tue, June 28, 2011

The chef at Belltown's Tavolata is nearly 6'7", but his rise up the Ethan Stowell food chain has been a relatively short trip. Brandon Kirksey, 26, came to Seattle from San Francisco a little more tha... More »
Recipe: Zack Chambers' Penne al Pomodoro with Sausage and Marjoram

By Adriana Grant | Thu, April 29, 2010

After graduating from the CIA, line cook Zack Chambers spent six months cooking in Italy, and this recipe illustrates that influence. To learn more about Zack's cooking background and his culinary pre... More »
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seattleweeklybestof | Seattle, WA | 62 Reviews

| Wed, May 6, 2009

Ah, a romantic evening out with your lover of all things deathly. A little Marilyn Manson on the stereo as you dress, an extra tug on your corset strings for a paler, more emaciated appeal. Perhaps you can drain off a vial of your blood, mixed with Spanish fly, to whet your beloved's appetite. Then, long after nightfall (but before midnight, when the kitchen closes), it's off to Tavol�ta for strozzapreti, whose name translates as "choke the priest." Cookbook author Lidia Bastianich writes that this rolled-up, ropy pasta, which originated in Emilia-Romagna, is so rich that a priest once choked on it. Other food historians suggest that after six centuries of papal rule, Romagna peasants were simply registering a wee bit of resentment toward their clerical masters. Whether or not it has ever killed a man of God, Matt Fortner, Tavolata's chef de cuisine, tosses the chewy, twisty priestchoker with richly braised baby sheep, large oregano leaves, and mounds of shaved Parmesan. Don't eat it too fast! Then retire to your lair for red velvet cake and Mansinthe, Manson's personally branded absinthe. �Jonathan Kauffman
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jraines1 | Seattle, WA | 2 Reviews

| Wed, April 14, 2010

yum
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JohnM4423 | Seattle, WA | 19 Reviews

| Thu, September 11, 2008

Named for its 30' x 3' giant table made from the cross section of an entire fir tree, Tavolata is local favorite Ethan Stowell's second and most popular spot. Located in the trendy and always happening Bell Town neighborhood, its is open every day from 5pm-Midnite. They only take reservations for parties of 6 or more so come early with your date and relax with the wine list. The menu revolves around classic Italian dishes. The focus is obvious: the incredible handmade pastas, made fresh minutes after ordering. Look for large roasts, chops, and steaks to go with the rich red wine. Do not expect a lot of green things on the menu. Everything is made to share. Order up a few and just pass em around.

Main Menu

Antipasti

$5.00

Castelvetrano Olives

$14.00

Mixed Salumi
prosciutto di parma, duck ham, porchetta di testa

$8.00

Chickpea Salad
celery, currant, lemon

$9.00

Buffalo Mozzerella
pepperoncini, taggiasca olive, roasted red pepper, pickled mustard seed

$8.00

Ruby Beets
pistachio, fennel, satsuma orange

$9.00

Romaine & Treviso Salad
anchovy, parmesan, fried caper

$7.00

Crispy Semolina Gnocchi
anchovy, oregano, marinara

$12.00

Grilled Flatbread
mozzarella, roasted garlic, caramelized onion, arugula

$9.00

Bruschetta
smoked mackerel, aioli, pickled onion

$10.00

Grilled Octopus
crispy farro, mint pesto, fresno chili escabeche

$10.00

Crispy Pork Belly
apple, watermelon radish, white balsamic

$12.00

Chicken Meatballs
spicy pomodoro, corona bean, basil

Primi

$17.00

Gnocchi Alla Romana
semolina, mozzarella, tomato

$17.00

Potato Gnocchi
wild mushroom, arugula, parmesan brodo

$15.00

Agnolotti
parsnip, sage, brown butter, pecan

$15.00

Bigoli
whole wheat pasta, black pepper, pecorino romano

$15.00

Spaghetti
anchovy, garlic, chili

$17.00

Ricotta Gnudi
braised pork cheek, garlic, oregano

$17.00

Pappardelle
beef ragu, mint, oregano, mascarpone

$17.00

Rigatoni
spicy italian sausage, marjoram, tomato

Secondi

$18.00

Grilled Branzino
cioppino of clams, prawns, cuttlefish, white bean, tarragon

$24.00

Roasted Pork Chop
escarole, medjool date, hazelnut

$32.00

Grilled 16oz Rib-eye Steak
rapini, polenta, saba

Contorni

$7.00

Creamy Polenta

$7.00

Rapini With Garlic, Chili, Lemon

$7.00

Cauliflower Bagna Cauda

$7.00

Marinated Artichokes

Looking for another city?

Tavolata

2323 Second Ave. Seattle, WA 98121

206-838-8008

Description

2008 | Best Gothic Pasta Dish

By Hanna Raskin, Seattle Weekly Critics | Wed, March 21, 2012

By Hanna Raskin | Thu, November 3, 2011

By Hanna Raskin | Tue, November 1, 2011

By Julien Perry | Tue, June 28, 2011

By Adriana Grant | Thu, April 29, 2010

seattleweeklybestof | Seattle, WA | 62 Reviews

jraines1 | Seattle, WA | 2 Reviews

JohnM4423 | Seattle, WA | 19 Reviews