The premise for this new eatery “Tavola” (Table in Italian) is based on regional italian fare, mainly Puglian, Roman and Sicilian.
Tavola was inspired by owner Nick Accardi’s extensive travels to these regions, especially the town of Castelvetrano, the source of Nick’s family roots. With the help of his relative chefs, Nick has secured quality regional ingredients, including single estate castelvetrano olives and extra virgin olive oil, which he exclusively imports and can be purchased at Tavola.
Featuring two wood-burning ovens specially handcrafted in Naples, Italy using vesuvio volcanic clay. Having 2 ovens allows for the possibility to cook at more than one temperature. The Pizza oven burns at 900 degrees, while the other can operate at a second temperature for meats, fish and vegetables.
Nick is joined in this venture by Chef De Cuisine Giancarlo Dellanzo and Mark Oram, a restaurant industry veteran for over 30 years, with whom he has had a business relationship in New York for over 11 years.
Behind The Venue
The Man Behind the Scene
The Visionary - Nick Accardi
Restaurateur/Chef and native New Yorker, Nick Accardi, has been making his mark among renown food journalists and patrons as a purist in regional Italian cuisine for over 25 years. His accomplishments include one of Manhattan's most sought after venues by famous photographers and Hollywood film productions, The Viceroy as well the critically acclaimed Flatiron canteen, the Cast Iron Cafe. Accardi is responsible for contributing to Chelsea’s transformation with the addition of Cola's, an authentic regional Lazio (Rome) and Campania (Sicily) Italian restaurant, established in 1988 and known today as a thriving neighborhood staple. offering new and inventive dishes.