Franklin Cafe Tavola Calda
Out of all the examples of Italian lexicon sneaking into NYC restaurant names (Scarpetta, Pizzoteca, Convivio), Tavola Calda is probably our favorite. It means “warm table”—which, really, is the only type of table you want in a casual 26-seat café. At the former Franklin Station Café location, Puglia-raised owner Luigi Leuci serves baked pasta, pizza and cured meat and cheese. A lineup of daily specials is also available, including his grandma’s meatball recipe and paninis stuffed with Italian salami and mozzarella. “If one day you come in and feel like a pasta that isn’t on the menu, we will make it for you,” explains general manager Luca Manfé. Breakfast (croissants, frittata) is planned in the near future.