Tavola

Mediterranean Kitchen · Open Tue–Sun

Everything on the table.
Nothing from a box.

A sun-drenched kitchen where whole branzino crackles in cast iron and bread tears open to release steam. Pull up a chair. The kitchen has been cooking since morning.

Order the Feast Box

Wood-fired daily40 minutes from the cityBar seats · walk-ins welcome

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From the kitchen

Ingredients become dishes.
Dishes become memories.

Close-up of golden honey dripping from a wooden spoon onto a grilled halloumi slab with char marks

salty-sweet

halloumi & thyme honey

Stone mortar and pestle grinding green za'atar herbs with sesame seeds and sumac visible

you'll smell this before you sit down

house za'atar · ground daily

Whole roasted branzino crackling in a cast iron pan over open fire with lemon and herbs

Whole Branzino

cast iron · lemon · capers · dill

Emerald olive oil pooling in a terracotta bowl with flaky sea salt crystals scattered on top

liquid gold

cold-pressed · October harvest

A full mezze spread on a wooden table with flatbread, hummus, baba ganoush, and scattered herbs

The Full Spread

mezze for two · everything included

Vibrant roasted vegetables in terracotta bowl: blistered peppers, charred eggplant, and cherry tomatoes

blistered & charred

wood-fired vegetables

Slow-braised lamb shoulder on a white plate with pomegranate seeds and fresh mint leaves

Six-Hour Lamb Shoulder

braised since morning · pomegranate · mint

White ceramic bowl of creamy hummus with a swirl of olive oil, paprika dusting, and whole chickpeas

hummus the way it should be

lemon · tahini · preserved lemon

A full dinner table scene with multiple hands reaching for dishes, wine glasses raised, warm candlelight

Nothing goes to waste. Nothing goes untouched.

the full table experience

Torn flatbread revealing steam rising from inside, sesame seeds on top, on a wooden board

still warm from the oven

sesame lavash · baked every hour

Beautiful Mediterranean salad with tomatoes, cucumber, red onion, olives, and feta in vibrant colors

The Market Salad

whatever came in this morning

Glass of white wine with condensation, catching warm amber light from a candle on the table

Assyrtiko

Santorini · volcanic · mineral · cold

The kitchen

Cooked all day.
Ready by five.

Chef Eleni Papadimitriou grew up watching her grandmother make tzatziki from memory, no measuring cups. She brought that same refusal to measure to Tavola's kitchen — everything by feel, by taste, by what came in from the farm that morning.

The lamb shoulder braises for six hours. The flatbread dough rests overnight. The olive oil is pressed in October and stored in the dark. None of this is quick. All of it is worth it.

Chef's hands seasoning lamb shoulder with za'atar over a cast iron pan with fire visible

Fresh flatbread on a wooden board with sesame seeds and herbs scattered around it

Emerald green olive oil pooling on a hand-thrown ceramic plate beside a sprig of rosemary

Daily

Every mezze made from scratch, no exceptions

Years Chef Eleni has been cooking this menu

Wood

All proteins finished over a live fire grill

Zero

Ingredients from a can, bag, or box

Take the feast home

The Feast Box

Eight components. One table's worth of Mediterranean abundance. Everything to spread, tear, dip, and share — assembled the morning it ships.

A wooden board spread with mezze components: whipped feta, olives, lavash bread, hummus, and halloumi

feeds 2–4

$68

What's Inside

Whipped Feta with Za'atar & Honey
280g
House-Pressed Olive Tapenade
200g
Roasted Red Pepper Muhammara
250g
Marinated Olives (Castelvetrano & Kalamata)
300g
Whole Grain Lavash, Sesame-Crusted
4 pieces
Preserved Lemon Hummus
320g
Grilled Halloumi (cook-at-home)
200g
House Za'atar Blend
60g

Orders placed by 10am ship same day. Available Wednesday–Sunday. Pickup also available at the restaurant.

From the table

What people say
when they're full.

We drove forty-five minutes and I'd do it again tomorrow. The lamb shoulder arrived and the table just went quiet.

Priya & Marcus T.

Anniversary dinner

Table 7 · Ordered the whole branzino too

I sat at the bar alone with a glass of Assyrtiko and let the kitchen decide. Four courses later I was full and happy and in no hurry to leave.

Daniel Okafor

Solo, Thursday evening

Regulars order the chef's selection

Brought the whole team after we closed our Series A. Twelve of us. The mezze kept coming and coming. It was the right way to celebrate.

Sophia Chen

Team celebration · 12 guests

Private dining available for 10+

The whipped feta with the honey drizzle. I've been thinking about it for three weeks. We're coming back specifically for that.

Ben & Nadia Kowalski

First visit

Now regulars every other Friday

The table is set.
You're expected.

By the time you've scrolled this far, you already know. Come hungry. Leave full. Drive home talking about what you ate.

100% free cancellationNo prepayment requiredInstant confirmation

Everything on the table.Nothing from a box.

Ingredients become dishes.Dishes become memories.

Cooked all day.Ready by five.