Turnt-up Cream.

Gigli, con crema di Rapa

(everything sounds better in Italian)


fresh pasta, with a bright and tangy turnip and bay leaf cream sauce

Also today:

Tonnarelli, with a puree of anchovies, local Padrón peppers, garlic, and olive oil

Pappardelle, Alla Bolognese

Baked Manicotti! 

 In the wee hours of the morning, rolling fresh made pasta around a filling of ricotta, cream sun choke purée and Parmesan …. 
Then off to the oven to be baked in a bath of pomodoro for today’s menu. 

Also today: 

Pappardelle, alla Bolognese

Rigatoni, with broccoli romanesco, chilies, garlic and tomato. 

House-Made Fennel Sausage, Local Broccoli and Conchiglie!

IMG_4700Also today:

Tagliarini, with pumpkin seed-basil pesto

Pappardelle, alla Bolognese

Pasta Mista, with Jerusalem Artichoke Cream.

The rich, earthy, root vegetal and lightly “artichokey” flavor of Sunchokes, or “Jerusalem Artichokes” with butter and cream,

embracing a beautiful Pasta Mista is just what you need on a rainy Seattle dayIMG_4697

It’s almost like it hugs you from the inside.

Also today:

Squid Ink Perciatelli, with Salse alla Siciliana (while it lasts)

Pappardelle, alla Bolognese.

Turn The Beet Around..

Roasted red beet and hazelnut pesto, with Cresti Di Gallo today!



Casarecce, with house made pancetta, red beet and dandelion greens

Pappardelle, alla Bolognese

Perciatelli Nero, con Salse alla Siciliana!

What’s not to love about Sicilian anchovies, Calabrian peppers, and our own farm grown hard-neck garlic, simmered down until it disintegrates under the weight of the tomato conserva….

Tossed with Squid Ink Perciatelli?


Nothing, says me. …other than the empty bowl at the end.

Also today:

Pappardelle, alla Bolognese

Lumache, with local Porcini cream.. 

Spaghettini alla Chitarra

Square-cut thin spaghetti…


Perfect for twirling around some anchovies, garlic, padrón peppers, olive oil and bread crumbs!

Also today:

Lasagne, layered with tomato, zucchini and bechamel

Pappardelle, alla Bolognese


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