Edibles & Eateries
Place for tapas
Chefs/owners Emily Wadham and Adrian d'Errico attribute their restaurant's success to their commitment to local food and the local economy, as evidenced in the quality of their food. Because they rely on local growers, Tabella's menu changes often, reflecting the growing season; even in winter, the restaurant offers fresh, local food, such as the salad greens more and more growers are producing year-round, or local berries canned or frozen back in the summer. "The first couple of years of building farm connections has really come to fruition," says d'Errico.