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Toronto’s dining scene just gained a new Italian address, where house-made pasta, pizza,
fresh seafood and understated elegance are the main attractions.
La Tavola is the latest venture from Daniela Pagliaroli, who has spent more than 30 years
working in the food industry and is now channelling that experience into an intimate 30-seat restaurant of her own in North York.
The restaurant business isn’t exactly known for offering a slower pace of life. But for Pagliaroli, opening La Ta- vola wasn’t about building a dining empire or expanding her
portfolio. It was about creating something smaller, more personal and, in its own way, a chance to slow down.
The esthetic draws inspiration from Tuscany, with navy- blue banquettes, cream-coloured finishes, gold accents and dark marble tables, creating what Pagliaroli describes as an atmosphere of “simple elegance.”
Rather than creating a bustling family-style restaurant, La Tavola is designed as an elevated space where guests can settle in for a long conversation over a great bottle of wine.
Leading the kitchen is executive chef and partner, Italian–born and raised Cristian Murciano. The menu centres on heart-warming Italian comfort food, featuring standouts like rigatoni alla bolognese, ravioli alla veneta and crispy arancini.
Freshness is the priority, with scratch-made sauces, handmade pasta and ever-changing regional features at the heart of the offerings. Although the restaurant will initially open without patio service, Pagliaroli already has plans for expansion. She hopes to secure a patio liquor licence by the fall and install an enclosed pergola that would allow the outdoor space to operate year-round. For now, however, the focus is on opening the doors and cre-
ating the kind of local gathering place Pagliaroli has envisioned for years.
“It’s about friends getting together, enjoying a glass of wine and just relaxing,” she says.
“That’s really what La Tavola is all about.”
Find it at 1943 Avenue Rd.
