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.  Join us for our special MARCO POLO dinner here: http://tomd.co/MarcoPoloDinner

Lunch

Lunch

  • Lunch

    • san marzano parmesan soup, focaccia croutons, chive 9.
    • bruschetta, eggplant, smoked burrata, cured tomato, basil 8.5
    • grilled vegetable plate, fennel butter 10.
    • little gem salad, baby fennel, blueberry vinaigrette, parmesan 6.
    • heirloom tomato salad, cucumber, sweet peppers, ricotta salata 11.
    • caesar salad, garlic crouton, parmesan dressing 12.5
    • with grilled salmon 19.
    • with grilled chicken 16.5
    • flat iron steak chop salad, chickpeas, red peppers, cucumber, arugula, red wine vinaigrette* 17.
    • sockeye salmon, rattlesnake beans, corn butter, tomato giardiniera 19.
    • lasagna bolognese, besciamella, parmigiano 18.
    • linguini, manila clams, heirloom tomato, bread crumbs 18.
    • rigatoni, spicy pork sausage ragu, oregano 18.
    • gemelli, mint, ricotta salata pistachio 17.
    • radiatore, sweet corn, hot coppa, bay shrimp, sage 18.
    • campanelle, chanterelle mushroom, marsala cream 17.
    • spaghetti, saffron butter, sweet peas, spinach, fried walla walla onions 17.
  • Weekly Specials

    • Monday - eggplant parmesan 16.
    • Tuesday - risotto del giorno 16.
    • Wednesday- linguini carbonara 16.
    • Thursday- spaghetti and meatballs 16.
    • Friday- bucatini alla puttanesca 16.

Happy Hour

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

  • Food

    • braised meatballs, marinara, provolone 6.
    • fried squid, lemon aioli 6.
    • pulled pork slider, calabrian barbeque sauce, pickled onion 6.
    • baked scamorza, pepperoncini, corn toast 6.
    • rigatoni, spicy pork sausage ragu 6.
    • pizza of the day 6.
    • fonduta fries, mortadella, mama lil’s peppers 6.
  • Happy Hour Beverages

    • iron horse high five hefe 6.
    • chuckanut pilsner 6.
    • stoup/cloudburst extra wicket 6.
    • tap negroni- gin, campari, vermouth 6.
    • chose your mule coco’s ginger beer, lime moscow, (vodka) kentucky, (bourbon) 6.
    • the strawberry sitch- wild strawberry liqueur, prosecco, lemon 6.
    • americano- campari, vermouth, soda 6.
    • well drinks, you call it 6.
    • domini custoza garganega 6.
    • lionello marchesi chianti 6.
    • valdo prosecco 6.
Happy Hour

DINNER

  • Antipasti

    • little gem salad, fennel, blueberry vinaigrette, parmesan 10.
    • bruschetta, crispy pork belly, sweet corn, apricot, mostarda 12.
    • burrata, nectarines, pistachio honey, arugula, calabrian chili 15.
    • braised meatballs, provolone cheese 10.
    • grilled octopus, summer squash, nduja vinaigrette, chickpeas, mint 15.
    • salumi plate, summer melon, prosser basil, cucumber 19.
    • artisanal cheeses: la tur, fiore sardo, gorgonzola dolce, taleggio 18.
    • dahlia bakery bread, olive oil 2.5
  • Pasta

    • controne chili radiatore, rock shrimp, hot coppa, sweet corn, sage 22.
    • gemelli, summer squash, basil pesto, pine nut, ricotta salata 19.
    • linguini nero, manila clams, heirloom tomatoes, basil, bread crumbs 20.
    • cappelletti, parmesan fonduta, tomato 22.
    • lasagna bolognese, besciamella, parmesan 22.
    • milk braised chicken ravioli, chanterelle mushrooms, hazelnuts 20.
    • spaghetti, saffron butter, sweet peas, spinach, fried walla walla onions 18.
    • **manini's gluten free pasta is available on select dishes
  • Carne e Pesce

    • sockeye salmon, peach mostarda, green beans, almonds 25.
    • washington halibut, peperonata, watercress, taggiasca olive 29.
    • pork loin, negroni glaze, stonefruit caponata, basil* 26.
    • sirloin steak, lardo bread, heirloom tomato, eggplant agrodolce* 28.
  • Contorni isn't a section category

DOLCI

  • Sweets

    • coconut cream pie, coconut crust, white chocolate curls, toasted coconut flakes 10.5
    • flourless chocolate cake, chocolate caramel mousse, rice crispy praline 11.
    • tiramisu, tiramisu ice cream, chocolate pearls, ladyfinger crumbs 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, caramel chocolate cake swirl or strawberry with shortbread cookie 8.5
    • sorbetto: blueberry lavendar or anise hyssop 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

    • one tree lemon basil cider 8.
    • crikey ipa reuben's 7.5
    • chuckanut pilsner 7.5
    • iron horse high five hefe 7.5
    • stoup/cloudburst extra wicket pale ale 7.5
  • Bottled & Canned Beer

    • peroni 5.5
    • ranier 3.5
    • kaliber 5.5
  • Cocktails

    • cincinnati sundress earl grey infused vodka, st. germain, lemon 15.
    • whatever’s clever- apricot infused bourbon, benedictine, lemon, angostura bitters 10.
    • nightshade- gin, muddled prosser tomatoes, lemon, cardamom bitters, fennel simple 10.
    • the strawberry sitch- wild strawberry liqueur, prosecco, lemon 12.
    • sapphire negroni- bombay sapphire, campari, orange bitters (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 valdo prosecco 9.
      • 2014 vietti roero arneis 14.5
      • 2015 maculan 'costadolio' rosato 11.
      • nv lucchetti vino spumante brut rose 10.
      • nv tintero 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.
      • de faveri sparkling rose prosecco 42.
      • la collina lunaris secco malvasia 48.
      • 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.
      • 2012 punta crena 'vigneto ca da rena' 47.
      • 2013 ceretto arneis 47.
      • 2009 san fereolo riesling/gewurztraminer 57.
      • 2013 suavia soave classico 39.
      • 2012 gorgo bianco di custoza 39.
      • 2011 san lorenzo verdicchio 78.
      • 2014 tenuta delle terre nere etna bianco 49.
      • 2013 tami grillo 37.
      • planetta chardonnay 81.
    • red/piedmont

      • 2013 corsini barbera d'alba 38.
      • 2012 albino rocca dolcetto d'alba 42.
      • 2012 roccalini langhe nebbiolo 48.
      • 2011 g.d. vajra langhe rosso 48.
      • 2014 tenuta migliavacca monferrato freisa 69.
      • 2011 iuli nino monferrato pinot nero 83.
      • 2010 cantina del pino barbaresco 93.
      • 2007 produttori del barbaresco "montestefano" 130.
      • 2001 damilano barolo reserva 175.
      • 2006 bartolo mascarello barolo 199.
      • 2009 cerretto barolo 'bernate" 280.
    • red/northern italy

      • 2013 cabanon augurio 42.
      • 2010 vini rari "balteo" valle d'aoste 129.
      • 2010 fantinel refosco 53.
    • red/central italy

      • 2009 colpetrone sagrantino 65.
      • 2011 elena fucci 'titlolo" aglianico 84.
    • red/veneto

      • 2010 giuseppe lonardi ripasso 54.
      • 2009 vignalta rosso riserva 48.
      • 2009 latium amarone della valpolicella 120.
    • red/tuscany

      • 2008 falchini partaio 48.
      • 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.
      • 2009 godiolo vino nobile di montepulciano 71.
      • 2010 castiglion del bosco, brunello di montalcino 122.
    • red/southern italy

      • 2013 nanfro frappato 49.
      • 2000 sella & mosca cabernet sauvignan 129.
      • 2010 tenuta la favola 'la favola' nero d'avola 58.
    • small format

      • 2010 san felice chianti 375 ml 35.
      • 2006 castello de verduno barbaresco "rabaja" 375 ml 57.
    • large format

      • 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

Matt Fortner became Chef of Trattoria Cuoco in 2013. For the six months previous to this, he worked as a Roving Manager, which means he learned to walk into any of the Tom Douglas Restaurants and work on the line as the back-of-house manager in charge.

Matt's passion for pasta and Italian cuisine has suited him well at Cuoco. He also focuses his attention on making all sorts of salumi and on whole animal butchery. Matt says he originally thought he might become a pastry chef, but the exacting, regimented nature of pastry didn't fit his personality. So he married a pastry chef instead- Tom Douglas Restaurants Pastry Chef Stacy Fortner

Matt and Stacy have intense culinary memories of their travels through South America where they ate everything from guinea pigs and roast lamb in Patagonia to beef in Buenos Aires. The best meal of Matt's life was in the market of Valparaiso, Chile, where he ate many different types of seafood, raw clams, oysters, and some creatures he had never encountered before.

Matt, who grew up in Tennessee, attended a year of culinary school at the Art Institute of Seattle. His first chef job was at Marjorie for 2½ years. He was also chef of How to Cook a Wolf for 2 years and chef of Tavolata for 2 years.

Matt lives with Stacy in the Magnolia neighborhood of Seattle in a house with a chicken coop full of guinea hens in the back yard. Read More »