Tavola is setting the table as a new restaurant for Post Oak Boulevard's dining scene.

The upscale Italian eatery from restaurateur Benjamin Berg of Berg Hospitality Group and The Bastion Collection replaces French restaurant La Table at 1800 Post Oak.
Patrons will see a blend of apricot, mauve, rose gold, warm blonde wood tones and rippled marble wall paneling in the decor of the restaurant. (Courtesy Brian Kennedy)
Patrons will see a blend of apricot, mauve, rose gold, warm blonde wood tones and rippled marble wall paneling in the decor of the restaurant. (Courtesy Brian Kennedy)
The setup

Tavola's interior was designed to be intentionally intimate, according to a Dec. 7 news release on the opening. The restaurant accommodates a seating capacity limited to 118 guests in a gallery, enclosed patio and brasserie-style bar.

Patrons will see a blend of apricot, mauve, rose gold, warm blonde wood tones and rippled marble wall paneling bathed throughout the decor of the restaurant. Other prominent design elements include:
  • Armani wall coverings
  • A burl wood Michelangelo mosaic
  • A curtain made of mesh by famed handbag house Whiting & Davis
  • The "party booth," an opera-style enclave adorned with a panther wallcovering and gold ceiling.
Executive Chef Luca Di Benedetto recommends his contemporary take on cacio e pepe using agnolotti instead of spaghetti filled with roasted artichokes that “explode with flavor.” (Courtesy Brian Kennedy)
Meet the chef

Executive Chef Luca Di Benedetto leads the kitchen at Tavola. Mentored by Gualtiero Marchesi, a chef who is widely credited with being the "father of modern Italian cuisine" per the release, Di Benedetto's experience includes numerous Michelin-starred restaurants and luxury hotels, such as head chef of Giorgio Armani Group and Nobu Milano.


"I hold a deep connection to my culture, and I consider it a great privilege to share the rich flavors of Italy with the people of Houston. My culinary vision for the menu is to present authentic Italian cuisine through my perspective," the Milan-born chef said in a statement. "Central to my cooking philosophy is simplicity and quality of ingredients. Before crafting any dish, I ensure that I have access to the best, highest quality, and most consistent ingredients."
Tavola features a antipasti meatball dish with tomato and mozzarella. (Courtesy Brian Kennedy)
On the menu

Tavola's lunch menu features four salads, with the option to add red prawns, chicken, prime sirloin, lobster or crab; as well as a meatball, prosciutto or veggie panini.

As for dinner, the menu includes Italian fare, such as pork and beef meatballs with piennolo tomato and mozzarella; pasta dishes, such as pappardelle al cinghiale; and entrees, such as beef tagliata, veal milanese and prawns buzara.