The DeNicola brothers who own and operate Ruvo restaurants in Greenlawn and Port Jefferson, announced the opening of la Tavola (183 West Main Street, Sayville, New York 11782 (631) 750-6900 www.latavolasayville.com) in late-September. Meaning “The Table” and center of an Italian kitchen, la Tavola is where creativity, preparation of the freshest food and nourishment of conversation unite. This true trattoria focuses on simple, authentic, rustic Italian cuisine utilizing seasonal local ingredients and imported specialties.

Joseph, James, Leo, and Douglas DeNicola were inspired by their mother, who always prepared plentiful food while singing along to Sinatra, Crosby, Martin and other music greats, and their father, who crafted their kitchen table with his own hands. The restaurant’s insignia is an original hand-carved wood block of a farm scene that their late father, an accomplished artist, created in the 1960s. It is a symbolic representation of the DeNicolas’ philosophy and approach to la Tavola – that it feature handcrafted elements, use sustainable ingredients and offer affordable cuisine. To pay tribute to his memory, Douglas created the artwork adorning the walls and James, Leo and Joseph built the dining room tables from antique wood boards.

This comfortable, casual and warm eatery consists of two warm and inviting dining rooms. Douglas’ paper-cut art with handmade frames hangs from basket weave wallpaper and gold-painted walls. Antique mismatched chairs complement the hand built wooden tables.

Executive chef and co-owner Joseph DeNicola delivers an inspiring menu featuring fresh oysters and crudo, imported cheeses and dry-aged meats, antipasti and crostini, creative salads, wood-fired pizza, unique pasta dishes and assorted secondi of meat, poultry, game and fish. Everything is made in-house from salad dressings to desserts. Appetizers range in price from $6 to $14, entrées from $16 to $25, and desserts from $6 to $7. Guests may begin with yellowfin tuna crudo; shrimp and Long Island corn chowder; sweet pea and mascarpone with mint; and roasted fig pizze with leeks and Catapano Farms goat cheese. Entrée choices include: wood roasted rack of Colorado lamb; Seared diver sea scallops with roasted butternut squash risotto; and crispy skin Montauk striped bass. Desserts are homemade and include: warm chocolate-banana bread pudding and bananas Foster ice cream; and Tahitian vanilla panna cotta with late season berries.

The beverage selection includes aperitifs, beer, spirits, and a wine list with representation from Italy’s wine regions and Long Island’s North Fork. Specialty drinks, made with local produce and freshly squeezed juices, offers a twist on the classic cocktails such as “la Tavola” with Level vodka, lime juice, cucumber and basil.

la Tavola is now open for dinner from 5 p.m. to 10 p.m. Sunday through Thursday, and until 11 p.m. Friday and Saturday. For further information, call la Tavola at (631) 750-6900. For press inquiries, contact WordHampton Public Relations at (631) 727-6204.