Belying Belltown?s meathead stereotype, this is where food-obsessed locals hang out late night and chefs eat on their night off. Sit at the long, industrial bar or cozy up to the open air front window with a glass of wine from the 100% Italian list. Chef/owner Ethan Stowell?s (Food & Wine Best New Chef 2008 and owner of sibling restaurants How to Cook a Wolf and Union) melt-in-your-mouth beef carpaccio is a requisite prelude to his delicate, handmade pastas. (He grinds his own wheat for the pasta.) Always bustling, expect to find yourself in down-to-earth company at Tavol?ta dishing on one of Seattleite?s favorite topics ? its flourishing food scene.
Pros: Great happy hour, incredible pasta, fresh ingredients
Cons: The bill can add up quickly
more