20 years ago, Massimo Tenino introduced Tavolino Ristorante Italiano to Tucsonans, delivering the charm of an intimate neighborhood trattoria reminiscent of family gatherings.
Fresh pasta is made daily, the wood-fired oven cranks out belly-warming pizzas, handcrafted cocktails are made with fresh ingredients, and the wine list is curated from Massimo’s brother’s winery — Azienda Agricola Pietro Rinaldi in Italy. If you’re not too familiar with wine but curious, Tavolino’s servers are well-trained and will help you find the perfect combo.
This is the dinner service most are aware of while dining at the restaurant, but it’s also an identical experience during lunch. Their menu is diverse, offering a mix of inventive and traditional Italian dishes, and the portions and the prices make Tavolino a solid option for an upscale lunch outing.
In other words, Tavolino’s lunch menu (11 a.m. – 3 p.m. on Thursday – Sunday) includes a spectrum of choices, spanning from antipasti to pasta, pizzas, entrees, and desserts. The servings are generous and each dish is presented with artistic flair, and you even get complimentary bread and oil to begin your meal.
For one, the Costine is by far one of my favorite sandwiches in town.
Braised pulled beef short rib with smoked mozzarella, pickled onions, tomatoes, arugula, and a spicy calabrese chile aioli. The bread is baked in the same wood-fired oven the pizzas are created in and the sandwich is paired with either a salad or truffle fries.
On the “Wood-Fired Oven” section of the menu, there are three pizzas to choose from and then three entrees including the Bistecca Tagliata — grilled New York strip, grilled asparagus, shaved Parmigiano, paired with truffle and sea salt French fries.
The pasta, though. As mentioned earlier, it’s made fresh daily and it’s apparent. As Rita Connelly once said, it’s “tender and toothsome, one wonders how they can create such perfect pasta.”
The lunch menu offers seven homemade kinds of pasta: lasagna, tagliatelle, penne, tortelloni, ravioli, pappardelle, and fettuccine. One of the highlights is the Ravioli al Caprino — vibrant red beet-infused pasta that’s filled with goat cheese and mascarpone. It’s also served with brown butter, sage, and just the right amount of tomato sauce.
The little pockets of goodness are a treasure and didn’t stick around very long. Luckily, we snapped a photo of it before digging in.
If you’re in the mood to learn Italian, the restaurant hosts Tucson Italian classes on Thursdays and Fridays and taught by Dr. Theresa Levy, Ph.D. Plus, the classes include lunch.
Levy, with over 35 years of experience, imparted her knowledge of Italian at the University of Arizona and Pima Community College. Hailing from Tucson, she completed her Ph.D. in Language, Reading, Culture, and Anthropology at the University. During her time in Italy, Levy lived for several years, contributing her translation skills for the Vatican.
There are two Tucson Italian class levels available: “No Experience Necessary” and “Non-Beginners.” The beginner sessions utilize handouts crafted by Levy over her extensive teaching career, covering everything from basic vocabulary to grammar and usage. Levy employs a whiteboard to enhance the learning experience, creating a relaxed and enjoyable atmosphere.
Read our January 2023 article, “Tucson Italian: Learning the Language While Embracing the Cuisine of Tavolino.” Tavolino Ristorante Italiano is located at 2890 E. Skyline Dr. and lunch is available 11 a.m. – 3 p.m. on Thursday – Sunday. For more information, visit tavolinoristorante.com.
Tucson Foodie is a locally owned and operated community. Thanks to our partners and members, we are able to offer paywall-free guides and articles. We value your support and invite you to become a Tucson Foodie Insider today.
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a...