Details on A Tavola, Bringing Octopus Soppressata, Pig Roasts to Winchester

Housemade Ricotta

Housemade ricotta with olive oil, orange zest and sea salt will be on the menu at A Tavola. (Photo courtesy of 451)

Last month, we told you that Chris Parsons was closing his beloved Winchester spot Parsons Table in order to bring seafood spot Catch to Boston. Now we’ve got some more details on the successor to the space, A Tavola, which comes from Bistro 5 chef/owner Vittorio Etore.

A Tavola, which translates to “at the table,” will focus on Italian small plates — called piattini — that, in keeping with the buzzwords of the moment, promise to be “farm to table”-inspired. To that end, expect house-cured meats, house-made cheeses (like ricotta with olive oil, orange zest, and sea salt, left) seafood-based fare (like octopus “soppressata”), housemade pastas and risottos for two. There will also be whole roasted pigs for parties over 25.

Decor-wise, Ettore is going for a casual feel, with linen-less wooden tables and seating for 48. A Tavola is gearing up for a mid-November opening — stay tuned for a preview of the menu later this week.

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