From Our Editors
A Tavola! head chef Salvatore Bianco, a Naples native, crafts savory Italian offerings using generations-old family recipes, handmade pastas, and traditional wood-burning brick ovens. Diners can crack open fresh mussels coated in olive oil ($14) or wrap forks around the flavorful tendrils of the spicy spaghetti alla diavola ($16), festooned with jumbo shrimp. Pillows of ravioli come stuffed with ricotta and spinach ($15) and arrive bearing homespun, cross-stitched axioms and a coat of taleggio sauce. Meanwhile, tomato, caramelized onions, and pancetta set sail with mozzarella and hot peppers aboard the pancetta e cipolla pizza ($11.50). For a pleasing coda, tiramisu ($6) appeases sweet teeth with offerings of mascarpone and cocoa. Diners can pair these comestibles with potables from an extensive wine list while stationed inside the eatery's industrial-chic dining room, outdoors on an intimately lit patio, or underwater in a comfortably appointed bathysphere.