I talian A merican D igest PAGE 20 SPRING 2018 Tavolino: A Great Reason to Catch the Algiers Ferry S by Laura Guccione pring-like weather in February is no surprise for those of us liv- ing in New Orleans. This was one of those days, perfect for a walk around the French Quarter to enjoy the city after the hectic Carnival season. We heard the call of the ferry’s horn and decided to hop on and check out Tavolino. I had heard of it, and the cool breeze off the river invited us to investigate Algiers Point. We hopped off the ferry (by the way, it is now $2 per trip) and imme- diately saw the Tavolino’s sign. The place was quaint—long and narrow but comfortable and casual. It was too nice to stay inside and the two tables on the sidewalk were taken, so we asked if there was more out- door seating. The bubbly bartender showed us a table on the patio. She gave us the wine list and menu, and let us know that she would be serv- ing us. The wine list was well-round- ed, offering many different wines by the glass or bottle, plus a selection of craft cocktails. The one-page menu was filled with antipasti and pizzas, which would pair well with either wine or cocktails. Since the day was warm TAVOLINO 141 Delaronde Street New Orleans, LA 70114 504-605-3365 Above: Tavolino’s arancini San Marzano. Right: The chicken-liver pâté appetizer comes with port geleé, cornichons, and Ciabatta bread. but not hot, we agreed that a bold Rioja was the wine we would order. The items on the menu seemed very personal, so I asked our wait- ress about it and she had one of the owners, Suzanne Accorsi (who is also part owner of Pal’s Lounge and Martine’s), explain it to us. Her friend and the co-owner, Hillary Hanning, who had previously been at Mondo, had heard that Vine & Dine was closing and thought it would be an opportunity for the two to work together. The menu started with a pizza recipe by her husband, David, and expanded from there. Suzanne and David, who are both of Italian descent, returned from a trip to Italy with an obsession to create the per- fect pizza. The collaborative effort between Suzanne, David, Hillary, and a couple of their friends who happen to be chefs ended with the creation of Tavolino’s inventive and inspired menu. Hillary also runs the front of the house (along with help from Suzanne) and she was respon- sible for the wonderful wine list as well as all of the specialty cocktails. One of their signature dishes, the “ping” olives, are small bites of slightly salty Castelvetrano olives stuffed with a touch of “ping” or beef and pork, which are breaded and Tavolino cont. on page 22 Gendusa's Italian Market Pizzas, Po-Boys, Various Desserts, and much more all made in-house. Visit us today!