Word on the street
What locals are saying
Chef Giulio Pellegrini's family-owned Italian — transplanted from a village in Patrica, Italy through Seattle and into a converted historic home on N. Magnolia — earns the kind of loyalty that has regulars recognized on sight and inspires the occasional 600-mile road trip. House-made pastas like Squid Ink Linguine and Bucatini Amatricana, complimentary focaccia to start, and a Limoncello Tiramisu to close anchor a scratch menu that self-described Italian food snobs find legitimately above par. The consistent caveat: no reservations except for parties of six or more, and the kitchen runs slow on a full house — this is a linger-over-the-wine dinner, not a get-in-get-out situation.
scratch pasta, nothing from a boxcomplimentary focaccia sets the tone earlyregulars recognized by namewaits stretch long on busy nightsseasonal winemaker's feast eventsconverted historic home atmosphere
In the feed
