Chef Michael Lara leads the kitchen at Tavola, the upscale Italian spot in Post Oak. As the chef de cuisine, he works with Salvatore Martone, The Bastion Collection's Michelin-Starred Corporate Chef, and a Joël Robuchon protégé to create a menu that celebrates the diverse flavors of Italy. Lara continues the restaurant's commitment to high-quality ingredients, bringing in items like dried pasta, cured meats, flour, and olive oil straight from Italy while also incorporating top-notch products from the U.S. Whether it's lunch, brunch, dinner, or happy hour, Tavola delivers an authentic Italian experience.
Tavola also offers a solid post-dinner menu featuring sweet treats and digestifs. Although there are several good options, the torta setteveli is a stunning and delicious reason to always leave room for dessert. tavolahouston.com
The Cake
According to Tavola chef Michael Lara, the torta setteveli is a seven-layer cake that is traditional to Sicilian culture, specifically Palermo, which is the capital of Sicily. Offered on Tavola's dessert menu each day, it typically takes about four hours to make.
The Layers
Lara and his team make each of the seven layers, consisting of a biscuit or cake base, custard or milk cream, chocolate ganache or mousse, hazelnuts, and whipped cream.
The Flavors
A best-seller on the menu, the torta setteveli offers a sweet and satisfying bite. "The chocolate mousse and custard give the cake a nice dense texture, which is complemented by the light, fluffy layers, and slight crunch that comes from the nuts and biscuits," said Lara.
The Toppings
The cake is topped with a smooth, glossy chocolate layer. Lara notes that it is not overly sweet, "It allows the chocolate's deep, slightly bitter flavor to shine through and complement the sweeter, creamier layers inside the cake."