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“However, it’s not solely the atmosphere,” Catanzarite said. The restaurant’s executive chef, Keith Taylor, who has an extensive background in Dayton-area fine-dining restaurants, “has a way with food. It speaks to you,” Catanzarite said. “Our dishes and cocktails are unique, but at the same time very authentic. The goal for us is to provide a true experience.”
The menu includes appetizers such as Ahi Tuna Carpaccio, Stuffed Mushrooms and Crispy Calamari. Handmade pasta dishes include Gnocchi Mac n Cheese, Bucatini Carbonara and Ravioli made with beef short rib and caramelized onions. Meat and seafood entrees include a signature Tomahawk steak, Grilled Filet Mignon and Bronzino Piccata. “Italian Classics” include Spaghetti, Lasagna, Chicken Parmesan and Veal Saltimbocca. Desserts and extensive wine and signature cocktail lists are available.
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Taylor, a Dayton native, honed his skills under legendary chef Dieter Krug at the highly credentialed l’Auberge restaurant in Kettering until Krug retired in 1999, then served under Krug’s successor, Dominique Fortin, who would later launch C’est Tout (later Dominique’s) in Oakwood. Taylor would go on to serve as executive chef at Pacchia in Dayton’s Oregon District, and at Country Club of the North in Beavercreek. In 2007, Taylor founded Savona Restaurant and Wine Bar in Centerville, which later morphed into Twisted Root and Root 48 before shutting down in 2014.
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Catanzarite and his family also own Murphy’s Craftbar + Kitchen and Karoc Marathon in Sidney.
To keep up with the new restaurant's progress toward opening, check out the Tavolo Modern Italian Facebook page. To make a reservation, go to opentable.com.