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.
Tavolino’s Lunch Menu
Antipasti
- Caprese Burrata – burrata, tomato, basil-infused olive oil, arugula
- Bresaola – thin-sliced beef bresaola, arugula, goat cheese, shaved Parmigiano with lemon and Tuscan olive oil vinaigrette
- Bruschetta Pomodoro – grilled housemade focaccia, tomato, basil garlic
- Vitello Tonnato – thin-sliced veal roast, tuna caper, and anchovy sauce
- Frittura – fried calamari, lemon aioli, and spicy arrabiata sauce
- Antipasto Misto for Two – assorted cured meats, roasted bell peppers, eggplants, olives, mushrooms, and fried artichokes
- Parmigiana di Zucchine – layers of zucchini, smoked mozzarella, Parmigiano, basil, and tomato sauce, baked in the wood-fired oven
- Cavoletti di Brussel – wood-fired Brussel sprouts, spicy salami, calabrese chili with Modena balsamic reduction
Insalate
- Anatra – pan-seared maple leaf duck breast, mixed greens, goat cheese, cranberries, walnuts, apples, and honey mustard vinaigrette
- Nizza – grilled New Zealand king salmon, mixed greens, red potatoes, green beans, olives, capers, egg, tomato, and balsamic vinaigrette
- Mista – mixed greens with sliced tomato and balsamic vinaigrette
- Grilled Seafood Salad – Sonora white shrimp, octopus, baby arugula, red endive, kalamata olives, potatoes, shaved mushrooms, and lemon vinaigrette
- Rotisserie Insalata di Pollo – shredded chicken, romaine, radicchio, cranberries, candied walnuts, green apples, celery, gorgonzola cheese, and white wine vinaigrette
- Insalata Tavolino – romaine, radicchio, croutons, Parmigiano, and white wine vinaigrette
Panini
- Costine – braised pulled beef short rib, smoked mozzarella, pickled onions, sliced tomato, arugula, and spicy calabrese chile aioli
- Vegetariano – grilled mushrooms, roasted bell peppers, eggplant, artichoke hearts, olive tapenade, provolone, salsa verde, and garlic aioli
- Portofino – 24-month aged prosciutto di parma, mozzarella, tomato, basil, arugula, Tuscan olive oil
- Classic New Orleans Muffuletta – salami, capicola, mortadella, provolone cheese, olive tapenade, giardiniera, and mushrooms
Primi
- Lasagna al Forno – layers of handmade pasta, beef ragu, bechamel, and mozzarella
- Penne alla Boscaiola – Italian sausage, mushrooms, and tomato cream sauce
- Tagliatelle al Pollo Marsala – chicken breast, crispy pancetta, mushrooms, garlic in white wine, and marsala cream sauce
- Tortelloni Pomodoro – tortelloni filled with spinach and ricotta, served with basil and tomato sauce
- Ravioli al Caprino – red beet-infused pasta that’s filled with goat cheese and mascarpone
- Pappardelle al Pesto e Fagiolini – pappardelle wide pasta, basil, green beans, Parmigiano
- Fettuccine al Salmone – New Zealand king salmon, capers, olives, artichoke hearts, white wine garlic sauce
Wood-Fired Oven Pizzas
- Salamino Piccante – spicy calabrese salami, mozzarella, parmesan, and tomato sauce
- Boscaiola – Italian sausage, mushrooms, mozzarella, red onions, Parmigiano, and basil
- Margherita – mozzarella, basil, and tomato sauce
Wood-Fired Oven Entress
- Costine di Manzo – braised boneless beef ribs, balsamic, baby onions, broccolini, crispy gnocchi, and red wine reduction sauce
- Melanzana alla Parmigiana – eggplant Parmigiana, baked layers of eggplants, Parmigiano, mozzarella, tomato sauce, and basil
- Bistecca Tagliata – grilled New York strip, grilled asparagus, shaved Parmigiano, and truffle and sea salt fries
Handcrafted Cocktails
- Song of Sicili – rum, Averna, demerara, orange bitters
- Tucson Heat – mezcal, chile pasilla mix, alchemist ginger, lemon, demerara, bitters
- Aviation – gin, creme de noyaux, creme de violet, lemon
- Last Word – gin, maraschino liqueur, centum herbs, lime
- Piedmont Spritz – gin, chiot amaro, soda water
- Red Velvet – scotch, dolin blanc, lemon, orange bitters, cranberry juice
Interested in learning Italian?
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.
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Article written by:
Matt Sterner
More about MattAt 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 combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
