HOMEBlog FeedTwitterFacebook

2323 2nd Avenue
Seattle, WA 98121

Return to directory results

Tavolata Group Dining Details

Tavolàta is all about pasta—from Rigatoni to Casarecce, Conchiglie to Linguini—freshly extruded every day. A restaurant whose name means “to gather around a table” Tavolàta is a great place for large parties & private events. We offer a private mezzanine area for up to 35 guests or the whole restaurant for a buyout - perfect for a birthday, wedding rehearsal dinner, corporate event or any gathering where an Italian-inspired love of great food and wine are in order!     

General Information for Group Dining at Tavolata

HoursMon-Thurs: 5pm-11pm; Fri & Sat: 5pm-12am; Happy Hour: 5pm-7pm
PaymentMasterCard, AMEX, Visa, Discover
ParkingStreet, Pay Lot
Contact NameJen Osborn
CuisineNorthwest Italian
Dining StyleUpscale
Beverage Menu Click Here
Dinner Menu Click Here

The Mezzanine Room at Tavolata

Name of SpaceMezzanine Room
Type of SpaceSemi Private Dining
Seated (max)35
Standing (max)45
Room FeeNo
AV AvailableAll A/V Available

The Mezzanine at Tavolata is a great loft-like space with rustic hardwoods, low lighting and simple decor that allows a true focus more..

Executive Chef Brandon Kirsley at Tavolata
Executive Chef
Brandon Kirsley

Executive Chef Brandon Kirsley at Tavolata...Brandon Kirksey holds a Culinary Arts Degree from the California Culinary Academy in San Francisco. After graduation in 2005, he spent time honing his skills in some of San Francisco’s most innovative kitchens including: Jardinère, Levende Lounge, Sens Restaurant, and Fish and Farm. During this time, Kirksey became well-versed in butchery, pickling and preserving, and charcuterie. He also became immersed in the vibrant farm to table and slow food moments, both of which continue to greatly influence his cooking. In 2008, intrigued by Seattle’s growing food scene, Kirksey accepted a position at Tavolàta, celebrated chef Ethan Stowell’s much-acclaimed modern Italian restaurant. As chef of Tavolàta, Kirksey uses his vast skills and philosophy of local and sustainable eating to create menus that showcase the abundance of bounty available in the Pacific Northwest. He has also created a hugely popular more..

Copyright 2010 GroupDyne.com ALL RIGHTS RESERVED