Description
It’s easy to be intimidated at Tabla. Enter the packed Bread Bar before ascending a giant wooden staircase to a dome-shaped dining room where men and women in designer duds dine on upscale Indian food with a Western influence. Chef Floyd Cardoz mixes fennel seed with familiar rosemary and tarragon to create tastes that are at once unique and recognizable. Greenmarket foods like watermelon are used in curries, and foie gras may be paired with plums in the summer and apples in the fall. Expect fresh seafood spiced with Indian flavors like coconut curry all year round on Tabla’s ever-changing tasting menus.