A Tavola, Best New Restaurant of 2011, Makes Plans for 2012

when it was named one the best new restaurants of 2011 by the Boston Globe Magazine in mid-November. Today, after six weeks of running his newest restaurant, chef Vittorio Ettore reflected back on the restaurant’s beginnings and looked ahead to a new year.

Ettore was harried last week during the run up to New Year’s Eve, when he was expecting full houses in both A Tavola and his original restaurant, . On Tuesday, after things had calmed down a bit, Ettore said New Year’s Eve went very well.

“We were really busy in both places, but the good kind of busy,” Ettore said, meaning the restaurants were full but not so crowded that customers couldn’t get the level of service he likes to give.

Ettore was surprised and pleased with the recent honor bestowed by the Boston Globe.

“I was lucky to get that,” he said. “We’re very excited to be there.”

He thought the mention might have brought in more business, but said it’s hard to know what brings customers come in. The restaurant is still new enough that its novelty is a driving force for new diners as well.

Now in his second month at A Tavola, Ettore said he and the staff are settling in. The first week was a bit challenging, he said, but customers have been welcoming signature dishes like the piattini – small plates meant for tasting and sharing – are doing well.

Ettore has fine-tuned the menu a bit here and there, but said that’s to be expected, adding that he has received feedback and opinions from customers since before A Tavola opened, when he was offering both menus at Bistro 5. And it’s a continual process.

“The tweaking of the menu will never really stop,” he said.

One new thing Ettore tried with A Tavola was an open kitchen, which makes finding the right chefs critical. 

“The chef’s table is really right in the kitchen,” Ettore said. “I have been really lucky to find not just the right chefs but the right personalities as well.”

At times when things aren’t too hectic in the kitchen, he often sees his chefs engaged in conversation with customers.

“When people ask them questions about food, forget it, they just go off,” he said, laughing.

A Tavola is the realization of a dream Ettore has had for quite some time, born of his experiences growing up in Italy and returning for annual visits. In Italy, he said, people going out to eat expect to have a leisurely meal with friends and family. They aren’t constantly watching the clock and asking when their food will come out.

Ettore wanted to create that feeling in the U.S., but had to be conscious of Americans’ fast-paced expectations. The key to making it work, he discovered, is communication with customers. He lets them know right on the menu when an item will take extra time to prepare. Those who’ve had his risotto before are willing to be patient, he said.

“They wait 30 minutes but they have great company and that’s what it’s all about,” he said.

As far as the new year, Ettore’s first goal is to start serving brunch at A Tavola. The menu hasn’t been decided yet. He would like to serve authentic Italian food, but notes Italians don’t eat much differently for breakfast than for any other meal.

“I think we’ll combine the two and put the staples people like and also a few Italian staples,” he said.

He expects to offer brunch on Sundays starting in February.