Tavolo - Oakville

Third or fourth visit here and the food and service has always been great. Pretty decent wine selection including by the glass. Prosciutto pizza my wife had was strange as it was cut as thick as bacon. When I inquired they said it's how they serve it which I find odd, so I'll pass on that next time. We will be back.

This is the third time I have visited this restaurant and would say the food is mediocre. Last night I had the Chicken Parmesan which had no flavor at all. My sister had the beet salad which she enjoyed and the chicken risotto which she said was just OK. I have previously had pizza when dining here and it was good. Can't say I will be rushing back soon.

We've been to Tavolo twice before and it was just OK. This time it was outstanding! The food was tasty and the service was out of this world! Brad was the best server ever!!!! He was very attentive to the older couple with us and the young ones. Must try!We were 5 for dinner trying calamari, Cesar, gnocchi and the Jenny pizza. We recommend all of them!Enjoy and make sure your sever is Brad.

Excellent food. Great pizza and pastas all well priced. Fun atmosphere. Good looking restaurant. Entrance has floor made out of pennies, so it’s a conversation piece. Been many times. Never disappointed. Can accommodate large families as there are a few larger tables.

Firstly, the wait/host staff here are very good, and they have managed to retain many of the same staff for years; no complaints about the service.Unfortunately the same cannot be said about the food, namely the quality. When this restaurant first opened, when you ordered pasta or pizza it was served with quality Fior Di Latte/Parmesan, real Parma Prosciutto, and other fresh ingredients including sauce/pizza dough made in-house. Now it's obvious they have cheapened out and are serving fake rubbery cheese (like the pre-shredded bagged stuff you buy in bulk), sauce that's likely made offsite (acidity tomato sauce that sits for a week then re-heated). The same sauce is used on everything. What's also obvious is they don't want to pay trained chefs. Rather, students, younger inexperienced cook staff which has really pushed the quality of the food down. I want to be as profitable as possible in my business too, but when you start cutting corners you will lose customers. I guess they figure there are enough people that will find it better than East Side Mario's and that's enough for them.