A Tavola: A Birthday Celebration

This past weekend I celebrated my birthday, and enjoyed some special meals and wines, both at home and at a restaurant. It's a tradition that I can select any restaurant I want to celebrate and this year I chose A Tavola, in Winchester, which is one of my Top Five Favorite Restaurants. Chef Joe Carli prepares excellent Italian cuisine, especially his pasta dishes, with many local ingredients. His wine list is all Italian, and presents a diverse range of choices, at all price points. 

My birthday dinner was as delicious as usual, and a strong standout was the local Striped Bass, probably one of the best seafood dishes I've enjoyed this year. A Tavola continues to receive my highest recommendation. If you want to dine outside, they have a nice patio, or if you dine inside, you could make a reservation for the Chef's Counter, and watch Chef Joe work his culinary magic in the kitchen. 

While perusing the wine list, I sought a light-style red wine and the 2023 Fuedo di Santa Tresa Rina Russa Frappato ($50) caught my eye. I love Sicilian Frappato wines and I knew it would be the light-style I desired. It's an organic wine, with bright red fruit flavors, enhanced by subtle spice notes, with good acidity. Food friendly and tasty. 

There were two appetizer specials and we opted for both of them. The Grilled Peaches ($18) were presented with Speck and Whipped Ricotta, and topped by a drizzle of hot honey. A delightful blend of flavors and textures, from the lightly charred peaches to the salty speck, from the creamy ricotta to the slightly spicy and sweet honey. A fine summer dish. 

The Striper Crudo ($18), served with crisp wonton chips, was another fine summer dish. The hearty amount of chunks of local striped bass were firm and fresh, with plenty of acidity, and were seasoned just right. The wonton chips were an excellent vehicle for the crudo.  

The standout of the dinner was the local Striped Bass ($39), and as I mentioned earlier, it's probably one of the best seafood dishes I've enjoyed this year. It was served with local, fresh corn, tomatoes, and potatoes. The fish was cooked perfectly, with a nice exterior sear, adding a fine crunch, and the interior was silky and moist, flavorful and a pure delight. The corn, tomatoes and potatoes added to the dish, including some sweetness and acidity, and the dish was a true taste of the summer. Highly recommended!

The Bucatini ($34), with foraged mushrooms, roasted garlic, white miso, and creamy burrata​, is one of my favorite dishes on their regular menu. The pasta is made in-house, and has an excellent firm texture. The mushrooms and miso add some earthiness and plenty of umami, while the garlic adds a nice flavor. The creamy burrata adds a creamy texture to the dish, helping to balance the earthiness. A week balanced and delicious dish.

After dinner, I opted for a Black Manhattan ($17), one of their barrel aged cocktails, which is made with Bourbon and Cynar (an Italian Amaro). The bitterness of the Cynar helps to balance the sweetness of the Bourbon. A Tavola also offers other barrel aged cocktails, including Negroni, Tequila Manhattan, and Boulevardier. 

And for dessert, I chose the Strawberry Shortcake ($14), with white cake and whipped cream. A tasty way to end the meal, with sweet strawberries, a light cake and creamy whipped cream. 

I left the restaurant, fully sated, and pleased that Chef Joe's cuisine remains consistently excellent.