Where We're Dining: Tavolo V

2012-05-26T21:30:00Z 2014-09-07T13:31:05Z Where We're Dining: Tavolo VWritten by Catherine Neville | Photography by Corey Woodruff Feast Magazine | Inspired Local Food Culture/Midwest

While Tavolo V looks and feels much like Michael Del Pietro’s other restaurants – Babbo’s, Sugo’s Spaghetteria, Pazzo’s Pizzeria and Via Vino – it has a character all its own. The food is decidedly Italian, cooked to order in the bustling open kitchen. The dishes are fresh and bright with an emphasis on vegetables and seafood. The funghi pasta mixes garlic – both fresh and roasted – with earthy mushrooms, spinach and olive oil, all in a mushroom broth. The tutto mare is a classic: shrimp, clams and crab in shrimp broth with tomatoes, garlic and a bit of cream. The chicken scaloppine features a pan-fried, cage-free chicken breast served with housemade gnocchi and spinach.

For something big and filling, order the lasagna. Berkshire pork and grass-fed beef are layered with ricotta, Parmigiano-Reggiano and housemade tomato sauce. This family-friendly spot is a smart addition to the east end of The Loop.

Tavolo V, 6118 Delmar Blvd., The Loop, 314.721.4333, tavolov.com

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