Abbondanza Celebrates the Harvest at La Tavola Trattoria

 

  

Abbondanza goes straight to Italy's heartland and brings its rich spectrum of ingredients - fruits, vegetables, meats and cheeses - to La Tavola Trattoria in Virginia Highland. Executive Chef Brent Banda celebrates the abundant harvest on La Tavola's fifth-annual Abbondanza menu, which is only available Wednesday, October 3 through Saturday, October 13.

Order Abbondanza as a $35 three-course prix fixe dinner (plus tax and gratuity) to savor the full spectrum or pick and choose à la carte. A quick peek at the Abbondanza menu reveals appetizers ($8-$12) such as grilled duck sausage and beet and farro verde salad; entrées ($16-$24) that include Sangiovese-braised short ribs risotto and angolotti del plin with roasted pumpkin, Grana Padano brodetto and pumpkin seed oil; and a sweet-salty torte di mele -- a salted caramel and Grana Padano gelato for dessert ($7). 

Are you there yet? Click here for reservations or call 404-873-5430.

Atlanta Streets Alive - Where The Journey And Transportation Make The Destination

We’re sure you’ve heard the saying, “It’s about the journey, not the destination,” but have you considered the idea – “it’s about the journey and the transportation to get to the destination?” Many years ago, Bogota, Colombia, started a Ciclovía –which translates to “bike path.” Every Sunday in Bogota, 70 miles of streets are opened to people – and closed to automobile traffic. The idea behind this open streets project is to promote healthy lifestyles, active transportation and community space. On May 20, Atlanta creates its very own Ciclovía. So park your car and move with the Atlanta Streets Alive groove along two miles of North Highland Avenue from 2 - 6 p.m. Atlanta Streets Alive begins at North Highland and Virginia avenues and meanders through five Atlanta neighborhoods to end up at Highland Bakery. In order to join in on this fun opportunity you just have to remember a simple rule – no motorized vehicles, please. Participants can walk, bike, skip or even cartwheel along the route. There will be plenty of entertainment along the way; including the Great Atlanta Bicycle Parade, a walking play, aerobics, public art, laughter yoga, salsa, double dutch, boot camp, soccer, martial arts, cornhole, a bicycle rodeo and more. With all of the action attendees are bound to build up a thirst and an appetite. Good thing Atkins Park Tavern will be open and ready to party outdoors! Stop by the front patio to check out Cornhole ATL and try Big Green Egg recipes. 

Spring + Italian Food = New Treats at La Tavola

Virginia-Highlands' Italian darling, La Tavola Trattoria, has just introduced its new spring menu, and it looks so good I'm considering banning the other three seasons from my calendar!

New antipasti delights include beet salad with shaved fennel, Bartlett pears, ricotta salata and pistachios; mozzarella burrata with tomato conserva and crostini; beef tagliata of charred rare filet, lemon, shaved baby artichokes, parsley and Grana Padano cheese; seared sea scallops with polenta, sautéed spinach and tomato-onion compote; and grilled calamari with garlic-roasted cauliflower, organic cannellini beans and Agrumato oil.

What I'm ordering: the beef tagliata

Primi pasta dishes include fregola and clams with Calabrian chilies, garlic and sun-dried tomatoes; agnolotti ravioli of braised beef and veal, thyme butter sauce and a red wine reduction; spinach and smoked ricotta ravioli with lemon zest, sage, pine nuts and butter; and orecchiette with house-made sausage and broccoli rabe, garlic, chili flakes and Pecorino Romano cheese.

What I'm ordering: orecchiette with house-made sausage

Secondi covers land and sea: Cacciucco fish stew of mussels, clams, prawns, calamari, fish, spicy tomato-herb brodetto served over grilled bread; seared trout with roasted fennel, fingerling potatoes, grilled red onion and lemon-oregano vinaigrette; grilled tuna with smashed organic cannellini beans, escarole, taggiasca olives and orange-olive oil; roasted monkfish with Castelluccio lentils, carrots, celery, salsa verde and toasted almonds; roasted chicken, rubbed with myrtle and bay leaf, broccoli rabe and lemon; grilled lamb Scottaditi with braised spring vegetables, prosciutto, mint and lemon; pork saltimbocca scallopine with prosciutto, sage, white wine, roasted fingerling potatoes and braised Swiss chard; grilled, dry-rubbed Meyer beef rib-eye steak with fingerling potatoes, broccoli rabe and Chianti Classico olive oil; and veal scallopine with capers, sage, lemon, roasted fingerling potatoes and spinach.

What I'm ordering: cacciucco fish stew

By the way, as at all Fifth Group Restaurants, the kitchen and menu are 100% trans-fat free, but I think I'll skip dessert all the same! Three courses is more than enough for this girl!