Chef hands stretching fresh pasta dough on a floured marble surface in a professional kitchen

West Village, New York · Est. 2011

Tavola

Where flour dust still clings to the chef's knuckles as each plate leaves the pass — a composed painting of patience and precision.

Reserve Your TableThe Craft
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02 · The Craft

From raw earth
to composed plate

Drag each image to trace the journey. The mystique dissolves — what remains is appetite.

Mound of semolina flour with a well in the center containing four golden egg yolks on a marble surface
The Ingredient
Plated cacio e pepe pasta glistening under warm candlelight in a white bowl with cracked black pepper
The Plate

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Cacio e Pepe

Three ingredients. Twelve years of repetition. The emulsion breaks and reforms — that is where the dish lives.

Fresh basil plants growing in a sunlit garden with morning dew on the leaves
The Garden
Pappardelle pasta with slow-cooked beef ragu in a copper pan garnished with fresh basil
Six Hours Later

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Pappardelle al Ragù

The basil is cut at 6am. The ragù has been simmering since the night before. The pasta is pulled to order.

Fresh pasta dough ball resting on a floured marble slab with a rolling pin nearby
The Marble
Elegant plate of fresh tagliatelle with truffle shavings and parmesan under restaurant lighting
The Composition

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Tagliatelle al Tartufo

The dough is rested for forty minutes. The truffle is shaved tableside. The plate leaves the pass in silence.

04 · What They're Saying

"The most quietly confident pasta in New York. Tavola doesn't announce itself — it simply delivers, plate after composed plate, with the assurance of a kitchen that has nothing left to prove."

Elena Marchetti — The New York Times, 2025

"In a city drowning in red-sauce nostalgia, Tavola is doing something genuinely different: restraint. The cacio e pepe alone is worth the pilgrimage."

James Whitfield — Eater New York, 2025

"Chef Marco Ricci plates like a painter signs a canvas — with the understanding that the work will outlast the moment."

Sofia Chen — Food & Wine, 2024
Intimate candlelit dining room with white tablecloths, wooden chairs, and warm ambient lighting at Tavola restaurant
0 years

in the West Village

0×

Michelin Bib Gourmand

0

pasta shapes made daily

0 hrs

minimum ragù simmer time

05 · How to Bring Tavola Home

Three ways to
make it yours

Elegant restaurant table setting with white linen, wine glasses, and candles in intimate dining room
Recommended
01

Reserve Your Table

Dinner service, Tue–Sun

Fourteen tables. Seatings at 6pm and 8:30pm. The kitchen closes when the last course is plated — not before.

Check Availability
Artisan Italian pantry items including house-made pasta, olive oil bottles, and jarred sauces on wooden shelf
02

Order the Pantry

House-made, to take home

The ragù you had on a Tuesday. The olive oil from our Umbrian supplier. The dried pasta we pull ourselves. Now in your kitchen.

Shop the Pantry
Private dining room with long table, candelabras, and intimate warm lighting set for a special event
03

Host a Private Dinner

Exclusive use of the dining room

The whole room, a custom menu, and the kitchen focused entirely on your evening. For twelve to thirty guests.

Inquire About Events