Tavolino Moving to Old VinTabla Spot
Tavolino Italian Restaurant is moving from 7090 N. Oracle Road to the former VinTabla space at 2890 E. Skyline Drive. Owner Massimo Tenino says the new location's bigger, better-equipped kitchen will allow him to expand the menu and try a few new things. Diners will be able to watch fresh pasta being made; an open salumeria, where prosciutto, salami and cheeses are sliced to order, may be added. A wood-fired oven will crank out pizzas, and a rotisserie will slow-roast duck, chicken and pork. Tenino hopes to have the new location open by the end of March.
New Wine Store
Speaking of VinTabla ... VinTabla Fine Wine and Spirits has opened in Suite 144 of Dove Mountain Center at 12130 N. Dove Mountain Blvd., in Marana. Lucas Gutierrez, the sommelier in charge, says the shop specializes in low-production boutique wines, esoteric beers, fine spirits, cigars and artisan meats and cheeses. He also said Laura Williamson, one of only a handful of female master sommeliers in North America, is serving as the store's senior consultant. There's also a tasting room where shoppers can sample wines prior to purchase. The store is open, but Gutierrez is waiting for input from customers before fully stocking it. Open daily from noon to 9 p.m.; 382-1190.
Two roadside stands are serving up great food in the Flowing Wells neighborhood. Bob Bjorke recently opened the Mesquite Pit lunch wagon at 1075 W. Wetmore Road. Expect smoked chicken, tri-tip, meatloaf and pulled pork sandwiches from 11 a.m. to 4 p.m., Monday through Wednesday; and 11 a.m. to 6 p.m., Thursday through Saturday; 264-8457. Just blocks away at 4102 N. Flowing Wells Road is colorful Agua Chile, where Miguel Molina dishes up fresh shrimp, crab, manta ray and octopus tacos, as well as soups, tostadas and seafood cocktails. Hours: 9 a.m. to 6 p.m., every day but Tuesday; 940-7774.
Cooking With the Chef
Executive chef James Wallace teaches a cooking class from 9 a.m. to noon, Saturday, Feb. 27, at Westward Look Resort (245 E. Ina Road). Activities include picking ingredients from the chef's garden, knife-skills training, sauce-making, grilling and a discussion of cooking theory. Attendees also get a binder with notes and recipes; $30, which includes lunch; 297-1151.