Novato's Tavola
by Stett Holbrook
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Novato gets another new restaurant with Tavola Italian Kitchen, now open in the city's Hamilton Marketplace. The restaurant will focus on modern Italian cuisine sourced from local purveyors with an eye toward sustainable agriculture.
Tavola's two chefs are Rob Hurd and Ryan Favini. Hurd, who has worked with chefs Daniel Boulud and San Francisco's Paul Piscopo, was most recently chef de cuisine at BRIX in Napa. Favini was formerly executive chef at AKA Bistro in St. Helena and its second location in Pasadena. Previously, he was sous chef at Ètoile, the restaurant at Domaine Chandon in Yountville when the venue earned one Michelin star in 2009. Paying the bills are owners Anthony and Jon Paul Pirraglia.
The opening menu features chickpea fries with black truffle oil, thin-crust pizza (the cavoletti features Brussels sprouts, béchamel, house-smoked bacon and house-smoked mozzarella), veal cheek ravioli, and braised lamb shank.
Tavola will serve an all-Italian wine list with more than 35 wines available by the glass. For dessert, there are good things like Noci gelato, chocolate sea-salt tart and zeppole, house-made Nutella and strawberry jelly filled Italian-style doughnuts.
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