All reviews are from people who have redeemed deals with this merchant.
Reviewed March 13, 2014
Reviewed February 5, 2014
Reviewed August 5, 2013
What You'll Get
Choose Between Two Options
$27 for an Italian dinner for two (up to a $54.85 total value)
$53 for an Italian dinner for four (up to a $109.70 total value)<p>
Each meal includes the following per pair:
- One shared appetizer (up to an $8.95 value)
- Two entrees (up to a $22.95 value each)<p>
The dinner menu’s appetizers include Prince Edward Island mussels bianco and stuffed fire-roasted red pepper with smoky tomato cream sauce. Entrees include slow-braised pork shank and stuffed italian meatloaf.<p>
The Fine Print
Promotional value expires May 22, 2013. Amount paid never expires. Limit 1 per person. Limit 1 per table. Reservation recommended. Valid only for option purchased. Not valid for the purchase of alcohol. Not valid on New Years Eve or Valentine's Day. Valid only for Westborough location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Tavolino is Italian for "little table." Noticing the trend of careless service and cooking that pervaded so many chain restaurants, the folks at Tavolino wanted to create a different kind of space—one where the chefs searched for the freshest local ingredients possible and where each "little table" felt supremely cared for. In addition to making their own breads and pastas, the staff infuses their own alcohols with fruits, herbs, and vegetables. The wine list was curated just as carefully, giving diners plenty of reasons to linger in the contemporary, earth-toned space complete with tile mosaic floors.
The crispy pizzas and artfully sauced pastas back up an entree selection that ranges from grilled lamb loin chops to stuffed italian meatloaf made with sweet sausage and served with housemade tomato-basil ketchup. A separate gluten-free menu ensures diners with special diets feel at home, just as the various seafood dishes on the regular menu ensure mermaids feel at home. In his search for the freshest flavors, executive chef Brian Boudreau frequently mixes up the menu with seasonal offerings; butternut-squash tortellacci, for example, summons the flavors of fall with brown-butter-sage sauce, dried cranberries, and an apple-cider glaze.