Tavolo in Dorchester is honored and thrilled that Bon Appetit magazine has printed its recipe for Max’s Meatballs and Marinara Sauce in its May issue, on newsstands now.
Tavolo diners have long enjoyed these light, flavorful, vegetable-rich bites. Now, to draw even more attention to chef Max Thompson and his recipe, Tavolo will launch a month-long tribute to our favorite Italian sphere: Meatball Madness in May.
A side order of two giant meatballs in marinara sauce, regularly priced at $6, will be offered at half off from May 1-31. That's just $3 to taste the recipe that the editors of Bon Appetit enjoyed.
Tavolo’s spring menu also boasts:
Seared Scallops with escarole, fingerling potatoes, tapenade and caramelized lemons
Braised Lamb Crespelles with ricotta, fennel pollen and pecorino
Pizza with Porcini Duxelle, Taleggio and rosemary
Housemade Fettucini Nero y Seppia – with cuttlefish and capers
New beers by the bottle being served this spring:
Left Hand Sawtooth Ale, Rogue Dead Guy Ale, Magic Hat #9 Pale Ale, Red Stripe, Beer Lao and Long Trail Amber – more to come.
New spring cocktails:
Sicilian Breeze, New Amsterdam, La Donna, The Danny De Vito and The Old Cuban (Appleton Estate rum, mint, lime and Prosecco on the rocks $9).
Chef Thompson is also brewing his own Limoncello, which should be ready to sip by the first day of summer. Tavolo now carries eight types of cordials, including Bertacnolli Grappino ($8)
1918 Dorchester Avenue