While readers selected Tabellas for its diverse tapas menu, the restaurant is increasing its "large plate" selections as well, all in keeping with its strong commitment to a "farm to table" approach to eating. That means a menu that responds to local growing seasons and out-of-season food preservation techniques, and uses organically grown and humanely raised food produced by the local farmers with whom Tabellas has developed strong relationships. "We're connecting the dots in this real bounty," says chef Adrian d'Errico. "This is just a wonderful place to do it."
3rd place Restaurant for desserts