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Tabla Restaurant Review: Tabla’s light, modern interior with an open kitchen sets the scene for its menu that primarily features the cuisine of Italy, and in particular the house-made pasta. Consider the tajarin with truffle butter or the crab tortellini, along with other tantalizing choices that include pasta with winter squash and duck confit. Seasonable and local ingredients are a highlight as well, as in the tomato salad with buffalo mozzarella in summer or a salad of cara cara and blood oranges, grapefruit, micro-greens, olives, red onions and radishes in midwinter. Portions are moderately sized making dishes appropriate for sharing or light meals. The best value is the $35 three-course dinner --- choose one from the appetizer, pasta and entrée selections. Boards of charcuterie from Olympia Provisions or cheeses curated by Steve Jones of Cheese Bar are also available. Happy hour is a value, with most pastas listed at half price. Order a glass of wine from the lengthy, mainly Italian list or go for a creative cocktail. If you wish, complement a three-course dinner with a three-glass wine pairing. For dessert, the homemade gelato or a pistachio biscotti with vin santo are winners.