Phone

206-971-0710

Reservations accepted for up to 24 people. reduced priced parking available with validation after 5pm.

Hours

Mon-Wed: 11:30am-9pm
Thurs & Fri: 11:30am-10pm
Sat: 4:30pm-10pm
Sun: closed

At Trattoria Cuoco, the focus is on the pasta and antipasti work station located front and center as you walk in the door. "Cuoco" means cook, and "Trattoria" means this is a casual spot as perfect for a cocktail and a bite as it is for a full-out Italian meal.  

Lunch

Lunch

  • Lunch

    • creamy cauliflower soup, salsa verde, espelette 9.
    • bruschetta, butternut squash, scamorza cheese, onion jam 8.5
    • gem salad, newuakum radishes, balsamic, parmesan cheese 6.
    • honey crisp apple salad, radicchio, sweet fennel, oil cured olive 9.
    • baby beet salad, navel orange, walnut ricotta, arugula 10.
    • caesar salad, garlic croutons, parmesan 12.5
    • with grilled salmon 19.
    • with grilled chicken 16.5
    • flat iron steak, squash puree, brussels sprouts, cranberry mostarda* 18.
    • albacore tuna, saffron aioli, fried cauliflower, fregola, anchovy crumble* 19.
    • lasagna bolognese, besciamella, parmigiano 18.
    • gramigna, amatriciana sauce, guanciale, pecorino cheese 18.
    • rigatoni, spicy pork sausage ragu, oregano 18.
    • radiatore, crimini mushrooms, melted leeks, marsala cream 18.
    • campanelle, delicata squash, tuscan kale, brown butter, ricotta salata 17.
    • spaghetti, albacore tuna, sicilian olives, escarole, spicy breadcrumbs 17.
  • Weekly Specials

    • Monday - eggplant parmesan 16.
    • Tuesday - risotto del giorno 16.
    • Wednesday- linguini carbonara 16.
    • Thursday- spaghetti and meatballs 16.
    • Friday- pork cannelloni 16.

Happy Hour

Happy Hour Menu ~served from 2-6 M-F

  • Food

    • meatball slider, fontina cheese, pickled peppers 6.
    • fried calamari, cherry bomb aioli 6.
    • parma prosciutto, herb mustard, crostini 6.
    • radiatore pasta, roasted delicata, cocoa nib butter 6.
    • rigatoni, spicy pork sausage ragu 6.
    • ‘sicilian style pizza de giorno’ 6.
    • caesar salad 6.
  • Happy Hour Beverages

    • tap negroni- gin, campari, vermouth 6.
    • well drinks, you call it 6.
    • chose your mule: coco’s ginger beer, lime moscow, (vodka) kentucky, (bourbon) 6.
    • boulevardier pt. 2 - fig & pear infused bourbon, carpano antica, sweet vermouth 6.
    • stoup robust porter 6.
    • sound brewery bombshell belgian blonde 6.
    • chuckanut pilsner 6.
    • garofoli verdicchio 6.
    • lionello marchesi chianti 6.
    • valdo prosecco 6.
Happy Hour

DINNER

  • Antipasti

    • gem salad, newuakum radishes, balsamic, parmesan cheese 8.
    • bruschetta, coal roasted acorn squash, scamorza cheese, onion jam 12.
    • honey crisp apple salad, radicchio, sweet fennel, oil cured olives 9.
    • braised meatballs, provolone cheese 10.
    • pacific octopus, parsnip puree, grapefruit, calabrian chili 15.
    • salumi plate, herb mustard, crostini 19.
    • cheese plate, fig jam, salted almonds, crostini* 13.
    • dahlia bakery bread, olive oil 2.5
  • Pasta

    • orecchiette, wild boar sausage, crimini mushroom, marsala crema 20.
    • tagliatelle, dungeness crab, meyer lemon butter, espelette* 24.
    • cappelletti, parmesan fonduta, tomato 22.
    • lasagna bolognese, besciamella, parmesan 22.
    • mezzaluna, delicata squash, tuscan kale, cocoa nib butter, fried sage 19.
    • spaghetti, bottarga, escarole, lemon, calabrian chili breadcrumbs 17.
    • gramigna, guanciale, pecorino, amatraciana sauce 20.
    • **manini's gluten free pasta is available on select dishes
  • Carne e Pesce

    • sockeye salmon, long pepper risotto, celery root, meyer lemon 25.
    • pork plate, squash puree, brussels sprouts, cranberry mustard* 26.
    • rib eye steak, caramelized sunchokes, endive, poached prunes, walnuts* 34.
    • bigeye tuna, white beans, escarole pesto, ham hock broth* 26.
  • Contorni

    • button mushrooms, garlic butter, chives 8.
    • newaukum carrots, saffron butter, oil cured olives 8.
    • pumpkin polenta, gorgonzola dolce 8.
    • brussels sprouts, brown butter, capers 8.
    • bitter greens, honey crisp apple, guanciale 8.

DOLCI

  • Sweets

    • coconut cream pie, coconut crust, white chocolate curls, toasted coconut flakes 10.5
    • quince basque cake, huckleberry jam, ginger ice cream, toasted almonds 11.
    • honey stracchino cheesecake, concord grape sauce, king figs, candied walnuts 11.
    • italian doughnuts, raspberry chia seed jam, prosecco zabaglione 12.
    • gelato: vanilla, citrus buttermilk, spiced chocolate or strawberry with shortbread cookie 8.5
    • sorbetto: huckleberry with shortbread cookie 8.5
    • affogato: drowned vanilla gelato with biscotti 7.5

Beverages

  • Non Alcoholic

    • rosemary grapefruit soda 4.5
    • cherry or blood orange italian cream soda 4.
    • fresh lemonade 4.5
    • silver city root beer 3.5
    • reed's ginger beer 4.5
    • brasilena sparkling espresso 4.5
  • Beer On Tap

    • 2 towns apricot cider 8.
    • seapine ipa 7.5
    • chuckanut pilsner 7.5
    • sound brewery bombshell belgian 7.5
    • stoup robust porter 7.5
  • Bottled & Canned Beer

    • peroni 5.5
    • ranier 3.5
    • kaliber 5.5
  • Cocktails

    • the O.F.C. - all spice dram, vanilla liqueur, apricot cider, angostura bitters 10.
    • la passione- passion fruit purée, prosecco, lemon 12.
    • hunter boots - beet infused gin, dolin dry vermouth, orange bitters, persimmon syrup 11.
    • nice pear - house infused bartlett pear vodka, apple brandy, cointreau, lemon 11.
    • full monte - montenegro, bourbon, punt e mes 11.
    • negroni- gin, campari, sweet vermouth (on tap) 12.
    • chose your mule- coco’s ginger beer, lime moscow, (vodka) or kentucky, (bourbon) 11.
  • Wine

    • By The Glass

      • 2013 domini veniti, bianco di custoza garganega 8.
      • NV fantinel brut prosecco 9.
      • 2014 vietti roero arneis 14.5
      • 2015 corsini langhe rosé 11.
      • nv lucchetti vino spumante brut rose 10.
      • 2015 ottella ‘roses roses’ rosato 9.
      • 2012 erste & neue pinot grigio 11.
      • 2014 vietti roero arneis 14.5
      • 2013 lionello marchesi chianti superiore 9.
      • 2012 indigenous nebbiolo d' alba 10.5
      • cabernet/bonardo 2013 cabanon 'augurio' 10.5
      • 2011 produttori del barbaresco 20.
    • Sparkling

      • vignale di cecilia, val di spin, (garganega, glera, pinella) 51.
      • fattoria moretto lambrusco 37.
      • berlucchi franciacorta / chardonnay, pinot noir 72.
    • White

      • 2013 terlano pinot grigio 48.
      • 2009 vie di romans sauvignon blanc 79.
      • 2013 attimus-maniago friulano 40.
      • 2013 ceretto arneis 47.
      • 2011 san lorenzo verdicchio 78.
      • planetta chardonnay 81.
    • red

      • 2013 corsini barbera d'alba 38.
      • 2012 albino rocca dolcetto d'alba 42.
      • 2011 g.d. vajra langhe rosso 48.
      • 2014 tenuta migliavacca monferrato freisa 69.
      • 2011 iuli nino monferrato pinot nero 83.
      • 2006 bartolo mascarello barolo 199.
      • 2009 cerretto barolo 'bernate" 280.
      • 2013 cabanon augurio 42.
      • 2011 elena fucci 'titlolo" aglianico 84.
      • 2012 castellare di castellina chianti classico 49.
      • 2013 felsina chianti classico 52.
      • 2014 insoglio 67.
      • 2012 mulinari l'aietta rosso di montalcino 64.
      • 2013 guada al tasso 'il bruciato" 55.
      • 2013 nanfro frappato 49.
      • 2000 sella & mosca cabernet sauvignan 129.
      • 2010 tenuta la favola 'la favola' nero d'avola 58.
      • 2010 san felice chianti 375 ml 35.
      • 2006 castello de verduno barbaresco "rabaja" 375 ml 57.
      • 2003 paolo scavino barolo "bric del fiasc" 1.5 liter 299.
      • 2005 paolo scavino barolo "carobric" 450.
      • 2006 produttori del barbaresco 3 liter 300.
Full menu here

Chef Bio

Ron Anderson has managed Tom Douglas Restaurants for over 10 years, including positions as both Sous Chef and Chef of Etta’s, Sous Chef of Dahlia Lounge and Home Remedy, and Executive Sous Chef for the company which meant he learned how to walk into any of the restaurants and work on the line as the Chef and Kitchen Manager in charge. In 2016, Ron was promoted to become Chef of our pasta house, Cuoco. Read More »