Cuoco

People-pleasing Italian food with an artisanal touch: pastas made with a delicate hand and vegetable
By: Allison Austin Scheff | Posted October 12, 2011
Cuoco’s plin are tiny envelopes of heaven

It’s the crown jewel of Tom Douglas’ trio of restaurants in his refurbished South Lake Union brick warehouse tucked beneath the shiny new Amazon buildings (it’s also home to Brave Horse Tavern’s tasty pub food and Ting Momo’s hit-or-miss Tibetan dumplings).

Sturdy reclaimed wood and walls of exposed brick create a masculine backdrop for pasta maker Stuart Lane’s delectable lamb ravioli and simple but lovely tajarin in sage butter ($18).

The big-boned rib-eye steak ($30–$55) is worth seeking out, but so are vegetable starters ($6–$7) that sing of the seasons (much of the produce comes from Douglas and wife Jackie Cross’ farm in Prosser).

Mostly, though, we like it because service is approachable and smart, and everyone we know—at every age—will find something delicious to eat here. And that’s saying something.

South Lake Union
310 Terry Ave. N
206.971.0710

cuoco-seattle.com

Related Articles

Comments