A Tavola Restaurant Review: This little whitewashed trattoria just off the trendy-restaurant path is worth a trip for some fantastic gnocchi --- especially when it’s prepared with brown butter and sage. Feather-light and often made from seasonal ingredients, such as winter squash, the simply sauced, bite-size dumplings typify the care that goes into everything on chef-owner Daniel Bocik's daily menu. Start with the grilled vegetable antipasti, consider veering toward the heartwarming lamb ragù and finish with chocolate-hazelnut cake. In between picks: risotto, a pleasant salad and a choice of dishes like beef tenderloin with roasted rosemary potatoes or grouper with lemon-caper sauce. A seasonal herb garden and reasonably priced wines add to the overall appeal. Visit on Monday night (by reservation) for the cooking classes, which culminate in a four-course meal.
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