From the press release -
Yes, its true. Six long years away from the stove. Why, you ask? Well, I turned 43 in October and started contemplating life. I realized that since I stepped out of my role as Chef, I have been literally wandering around my restaurants as a front-of-the-house guy when I all wanted to do was cook. I did really enjoy watching all my Chefs grow and prosper and mature, but I was always a bit envious of their positions.
So what does Tabla look like with me back in the kitchen? Well, first and foremost, I have decided to to take the restaurant back to my first love and passion, which is all things Italian. I am now making the pasta every day which you will see with an ever rotating selection of shapes, fillings and sauces. Current dishes have included veal & prosciutto agnolotti, braised oxtail cannelloni, and squid ink bucatini corti.
The menu changes also include a great new Starters section, based on the three basic food groups of meat, cheese and bread. The new Tabla version includes five amazing crostini, a cheese program curated by Steve Jones of Cheese Bar and a charcuterie program from the folks at Fino in Fondo. These starters have been a huge hit and a real joy for me to share with my guests.
The other thing I did was create a killer happy hour. I wanted people to be able to come to Tabla and try us out without spending a lot of money. Between 5 and 6pm, you can have not only 1/2 price off all those starters I just mentioned, but also $4 pastas, including the Tabla Ravioli and great drink specials. It really is a good deal and lots of fun.
For those of you who just love Tabla and crave our hand made pasta….well, the guy who started it all is now making it again. When people ask me what I do for a living, I can now say with a big smile on my face that I am a pasta maker.
Please come see for yourselves what 18 years of pasta making experience can taste like.
Thank you for 9 3/4 years of support,