Life is hectic and having a great meal that transports you to culinary destinations is always a welcoming feeling! This month, we had a great meal at Tavola in Hell’s Kitchen that is know for its Italian, Roman, and Sicilian cuisine! In addition to being able to enjoy an array of dishes, we sat down with Nick Accardi, owner of this restaurant to find out more about the history of the location, the restaurant, and their incredible menu!

ATHLEISURE MAG: Before we delve into Tavola, can you share a bit about your background, how you came to the restaurant industry and kitchens you worked in?

NICK ACCARDI: I was raised in a family devoted to food, and my earliest years were spent absorbing the discipline and instinct that come with growing up around chefs. My mother and grandmother were my first teachers, each bringing her own interpretation of Sicilian tradition to the table. Later, apprenticeships alongside Basque and Italian chefs broadened my palate and introduced me to techniques I couldn’t have discovered on my own.

AM: Tavola’s location has a history of its own. Can you tell us about it?

NA: Tavola occupies a space with real history. It was once home to Manganaro’s Grosseria Italiana, a beloved importer of olive oil and cheese that anchored this neighborhood for well over a century. Stepping into that legacy was something I took seriously, and I wanted Tavola to honor it while establishing its own identity.

AM: What led to you launching Tavola and can you tell us about the cuisine that is offered?

NA: My journey began in 1988 with my first restaurant, Cola’s, in Chelsea. Years later, I wanted to bring something more personal to Hell’s Kitchen, a reflection of my own heritage. Tavola is built around the regional cooking of Sicily, Puglia, and Rome, with deep ties to my family’s roots in Castelvetrano.

AM: Tell us about the ambiance of the restaurant and what guests can expect when they come in to dine!

NA: The atmosphere at Tavola is warm and unpretentious, the kind of place meant to be lingered in. At its heart sits our wood-burning oven, imported from Naples, which shapes not only how we cook but the entire character of the room.

AM: When we chatted with you, you talked about Sicilian as well as Roman cuisine. Can you tell us about the ingredients and foods that are indicative of these cuisines?

NA: We take great care in sourcing ingredients that speak to these regions authentically, including single estate Castelvetrano olives and the olive oil I import myself. We were also the first to bring Tumminia flour to New York, an ancient Sicilian grain that forms the foundation of our Black Bread, baked fresh daily.

AM: In looking at Antipasta, what are 3 that you suggest that we should have our eye on?

NA: I’d direct guests toward our Sicilian arancini, our fresh burrata, and our eggplant caponata bruschetta.

AM: You also sent a flatbread that is so enjoyable to have when you are having the Burrata or Salumi - can you tell us about this and how is it so light?

NA: That’s actually our focaccia. It’s baked to order in our wood open at an intense, quick heat, which is precisely what gives it that airy, delicate quality rather than density.

AM: The pastas were so flavorful, light, and really made you think of these dishes as those that are seasonless that we will love year around!

What are 3 dishes that you suggest that we should have with friends and family?

NA: Our gnocchi is offered in several forms, Gorgonzola, Sicilian trapanese, and bolognese. We’re also known for our pappardelle with wild boar or veal ragù, as well as our lasagna Nerano.

AM: For Entrées, what are 3 that we should be thinking about for future visits?

NA: I’d recommend our double center cut pork chop with wild porcini mushroom sauce and roasted rosemary potatoes. I’d also suggest our Aragosta Fra Diavolo, a Brazilian lobster tail with homemade Fra Diavolo sauce and clams. And worth mentioning, we offer a whole fish as a daily special that changes regularly, served with our signature Sicilian caponata.

AM: There were so many options and when we looked at Pizze on the menu, it was hard to choose but I’m glad you gave us a bit of a sampler! What are 3 pizzas we should think about having?

NA: I’d recommend the Margherita, composed of tomato, fresh mozzarella, and basil. The Medina brings together figs, Gorgonzola, sesame, and herbs. And the Cacio e Pepe features pecorino cheese and black butcher pepper.

AM: Of course, ending a meal with something sweet, what are 3 from the Dolci portion of the menu that we should think about having?

NA: Guests should try our homemade cannoli, made with ricotta cream, our strawberry and blood orange Sicilian cheesecake, and our pistachio gelato with an amaretto crust.

AM: Prior to visiting, we were on your IG and you have an array of spritzes which is perfect for this time of year which is perfect for this time of year when it’s steamy out, tell us about the spritzes that you offer!

NA: We offer a Sicilian Spritz, Aperol infused with blood orange and rosemary and aged in oak barrels. There’s also our Amalfi Spritz, a blend of limoncello and Prosecco, and our San Bitter Spritz, an Italian nonalcoholic soda that we serve both on its own and incorporated into a cocktail.

AM: We were also able to enjoy some amazing wines. What are 3 that we should know about?

NA: Our wine list evolves regularly and is offered both by the bottle and by the glass. Among our permanent selections, I’d recommend our Gavi di Gavi, Nero d’Avola, and Brunello. We also carry Sassicaia, a premium, top-shelf wine.

AM: For those that are Gluten Free or Vegan are there options on the menu for them?

NA: We’re well equipped for gluten-free and vegan guests. Every pasta and pizza can be prepared gluten-free, using dough we make in-house. We also offer vegan options, including vegan cheese.

AM: Tell us about your Prix-Fixe menu.

NA: Our prix-fixe menu is $19.95 and includes soup or salad, along with a pasta or entrée. A glass of wine or Prosecco can be added on at a discounted rate of $8.

AM: We love a Happy Hour, what do we need to know about this.

NA: Happy hour runs from 3:00 to 5:30, with discounted pricing on wine, spritzes, and beer, wine and spritzes at $8, beer at $7.

AM: We got a tour of the wine room, tell us about this.

NA: We also have a wine cellar available for private events, accommodating up to 28 guests.

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PHOTOGRAPHY COURTESY | PG 108 Tavola | PG 111 + PG 115 Paul Farkas | PG 112 Kimmie Smith