Tavolàta Fremont
Italian restaurant · Fremont ·
Housemade pastas and rustic Italian fare with communal tables
Housemade pastas and rustic Italian fare with communal tables
"Ethan Stowell Restaurants offers a 14 pound natural turkey, herb crusted and ready to roast in the oven; serious turkey gravy; traditional sage stuffing; cranberry sauce; whipped potatoes; roasted Brussels sprouts with pancetta; and brown sugar yams. It feeds 5-6 people and also comes with reheat instructions for the sides and cooking instructions for the bird. There are add-ons available, like a salumi and cheese board, shrimp cocktail, pumpkin pie, and wine. Check out the menu and order online. Multiple pickup points are available with pickups on November 27 between 2 to 5 p.m. or November 28 from 9 to 11 a.m." - Eater Staff
"We didn’t really need any more Tavolata locations, and yet, the universe keeps sending them our way. And when it comes to the Fremont outpost, just skip it in favor of the other two. Sure, the menu is similar to the ones in Belltown and Capitol Hill, but the execution at this Tavolata leaves a lot to be desired, from undercooked bucatini where you can practically taste the raw flour to cacio e pepe that’s too light on both the cacio and the pepe. Not every dish is a clunker, as we’ve had tasty gnocchi and smoked fish crostini here, but no need to go out of your way to experience it." - Aimee Rizzo
"Part of Ethan Stowell’s expansion, this Wallingford location of the Italian mainstay features two covered sidewalk patios and longtime favorites like rigatoni with spicy sausage, tomato, marjoram, and parmesan; available for takeout and limited dine-in service." - Gabe Guarente
"Ethan Stowell received a PPP loan in the first round by using a smaller bank. He is using it to pay current payroll and considers reopening locations or starting a community kitchen." - Gabe Guarente
"Restaurateur Ethan Stowell mentions Tavolata as an example of his ventures in the Seattle Times article discussing the impact of economic factors on the restaurant industry." - Gabe Guarente
