Former Tabla chef Floyd Cardoz now has a name and location for his planned new casual restaurant, Florence Fabricant reports in Off the Menu. Paowalla, located at 195 Spring St., will use two tandoors and capitalize on the wood-fired pizza oven on the site, he tells Off the Menu. "I want to do the kind of wood roasting my grandmother wants to do," he tells Fabricant.
Cardoz most recently worked at White Street and is best known for his time at Tabla, but the chef told Eater in the fall that the newest venture would be more casual than his previous gigs. "White Street is beautiful but I want this to be a place people can come every other day," Cardoz said in November. "I don't think most people want to eat the way they did upstairs at Tabla any more." Food will use both indigenous Indian spicing techniques and local ingredients. Stay tuned for more details as they become available.