Chef and restaurateur Nick Accardi helped redefine Hell’s Kitchen’s dining scene when he opened Tavola in the former Manganaro’s Grosseria Italiana space in 2012. He painstakingly restored it, preserving many historic details, including the 100-year-old stainless steel front doors, wooden grocery shelves, lighting and leather belt-driven ceiling fans. Today, Tavola proudly carries forward the rich culinary legacy of the beloved 130-year-old Italian landmark, preserving its authentic neighborhood charm while honoring generations of tradition. Tavola has become a longtime favorite among locals and visitors alike. The restaurant is celebrated for its warm hospitality and authentic regional Italian cuisine.
Accardi has long been part of New York’s culinary evolution, opening his first restaurant, Cola’s, in Chelsea in 1988. His culinary training began early through apprenticeships with Basque and Italian chefs, and the influences of his relatives, who treated food as both craft and way of life. At Tavola, the menu reflects the flavors and inspirations gathered from his travels throughout Puglia, Rome and Sicily—particularly Castelvetrano, the Sicilian town at the heart of his family heritage. Blending regional Italian traditions with decades of culinary experience, he creates dishes that celebrate both his roots and his journey.
At the heart of Tavola is a 7000-pound double wood-burning oven, handcrafted in Naples, Italy, using volcanic clay sourced from Mount Vesuvius. Two ovens allow for the possibility of cooking at more than one temperature. One oven is certified 850 degrees Vera Pizza Napoletana, while the other is carefully calibrated for cooking, meats, fish, vegetables and wild game, including Rabbit Cacciatore and Lamb Francesca.
Chef Accardi maintains long-standing relationships with local purveyors such as Esposito’s Meat Market, Sea Breeze Fish, Pat LaFrida and Buon’Italia, affording him the opportunity to create fresh daily menu specials based on market availability.
Tavola’s Signature Dishes
Tavola specializes in handcrafted pasta, featuring:
- Gnocchi Trapanese – famously “light as a cloud”
• Lasagna Bolognese Mozzarella di Bufala
• Pappardelle with Wild Boar and Porcini Mushroom Ragù
The menu also highlights family recipes and Sicilian specialties, including:
- Nick’s Grandmother’s Classic Caponata Pistachio Pesto Trapanese • Saffron Veal Ragù Arancini
Seasonal and rotating specialties may include:
- Wood Oven – Roasted Whole Branzino
• Double Center Cut Wood Roasted Pork Chop • Portuguese Sardines
Neapolitan Wood-Fired Pizzas
Tavola’s Specialty, is the authentic Neapolitan pizzas that emerge perfectly blistered, displaying the coveted “leoparding” — the delicate charred spotting on the crust that signals a properly fermented dough and expertly executed bake. Each pizza is made with finely milled Italian “00” flour, minimal yeast, tomatoes and premium Italian olive oil, staying true to traditional Neapolitan technique of two-day dough fermentation.
Tavola’s signature pizza selection includes:
- Margherita – classic leopard-charred crust
• The Vendetta Sarda – wild boar sausage and wild mushrooms
• The Medina – figs, sesame, sheep’s milk Gorgonzola and herbs, inspired by Sicily’s Arab culinary heritage
• Cacio e Pepe – with Sicilian Pecorino
• Clam Pizza – vongole and fresh herbs
For dessert, guests can enjoy:
- Handmade Sicilian Cannoli
• Strawberry Blood Orange Ricotta Cheesecake • Citrusy Passion Fruit Panna Cotta
Wines
The restaurant’s carefully curated wine list is thoughtfully paired with the menu, featuring regional selections from Puglia, Rome and Sicily that reflect the authenticity, simplicity and craftsmanship at the heart of Tavola’s cuisine.
Also, available is a two-course pre-fix lunch menu for only $19.95. Happy Hour Aperol Spritz and wine by the glass
489 9th Ave, New York, NY, 10018
Tavolahellskitchen.com
(212) 273-1181
@tavolanyc
Open 7 days from 11:30 a.m. TO 10 p.m.
Happy Hour: 3 p.m. to 5 p.m.
Dining room: 70-75
