DREW’S THREE FOR 3 – Spots for fresh pasta

Florida Weekly – Drew Sterwald

Taverna clearly is serious about kindling interest in food prepared with open flames; the wood smoke aroma hits you as you cross the threshold. But Taverna also excels at freshly made pasta.

Consider the fettuccine with asparagus and Alfredo sauce or with a mix of fresh seafood; squid ink spaghetti with smoked octopus and romesco sauce; and ravioli packed with lobster and dressed with sherry cream sauce and truffle oil. One of the more unique dishes is crispy gnocchi tossed with plump, juicy clams; the little potato dumplings are browned, presumably in the blazing pizza oven, which imparts a caramelized crust to contrast the fluffy interior.