Phone

206-971-0710

Reservations accepted for up to 24 people.

Hours

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

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

    • whipped whole milk ricotta, wood grilled toast 8.5
    • endive salad, walnuts, parmesan dressing, croutons 9. / 0. / 0.
    • roasted beets, gorgonzola, pistachio, marinated fennel 8.
    • ham hock cake, frisee, mustard aioli, apple 10.5
    • pizette: salami finocchiona, roasted pepper, goat cheese 11.
    • pizette: roasted morel mushrooms, scamorza, chive blossom 11.
    • cucumber gazpacho, creme fraiche, smoked paprika 9.5
    • caesar salad,olive ciabatta crouton, parmesan dressing 12.5
    • with grilled salmon 19.
    • steak salad, arugula, roasted pepper, radish, parmigiano, balsamic vinaigrette 17.
    • chickpea salad, poached chicken, tomato, fava bean 14.5
    • italian grinder, mortadella, salami, prosciutto cotto, gem salad 14.5
    • lasagna bolognese, besciamella, parmigiano 18.
    • casarecce, king oyster mushrooms, peas, garlic scapes 18.
    • spaghetti, clams, rapini, garlic, chili 16.
    • rigatoni, pork sausage ragu, oregano 17.
    • porchetta sandwich, ciabatta, salsa verde, gem salad 13.5
    • halibut, fregola, sea beans, zucchini 19.
    • **add gem salad to any of the above 4.5
  • Weekly Specials

    • Monday - eggplant parmesan, lemon, arugula and crimini mushroom salad 16.
    • Tuesday - smoked brisket panini, giardiniera, mustard aioli, mama lil's pickled peppers 16.
    • Wednesday- potato gnocchi, morel mushroom, prosser kale, sage 18.
    • Thursday- pork plin, roast peppers, artichokes 18.
    • Friday- veal cannelloni, tomato, parmesan 18.
  • Contorni

    • marinated artichokes, olives, radish 6.
    • grilled eggplant, calabrian chile, garlic 6.
    • sauteed kale, pignoli, pecorino 6.
    • grilled zucchini, ricotta, mint 6.
    • roasted fennel, anchovy, breadcrumbs 6.

Happy Hour

Happy Hour Menu ~served from 2-6 M-F, 4:30-6 Sat & Sun

  • Food

    • marinated eggplant 5.5
    • porchetta sandwich, salsa verde, ciabatta 8.5
    • braised meatballs, marinara 6.5
    • bruschetta, grilled beef tongue, radish, lemon 8.5
    • arancini, porcini mushrooms, marinara 5.5
    • blue cheese stuffed fried olives 4.5
    • salumi plate 9.5
    • pizza, salami finocchiona, roasted pepper, goat cheese 8.5
    • rigatoni, spicy pork sausage, tomato 8.5
    • spaghetti, bolognese 8.5
    • gnocchi, morel mushrooms, peas, garlic scapes 8.5
    • fried squid, lemon aioli 9.5
  • Happy Hour Beverages

    • On Tap

      12 oz/20 oz
      • chuckanut pilsner 4.5 / 6.5
      • iron horse brewing high five hefe 4.5 / 6.5
    • Bottle And Can

      • peroni 4.5
      • rainier 2.5
    • Vino

      • red, white, rose or sparkling 7.5
Happy Hour

DINNER

  • Antipasti

    • bruschetta, grilled shrimp, fava bean pesto 12.
    • endive, walnut, crouton, parmesan 12.5
    • baby greens, rainier cherries, almonds, goat cheese 11.5
    • artichoke salad, radish, olive, shaved pecorino 14.
    • roasted beets, gorgonzola, pistachio, pickled radish, marinated fennel 11.5
    • buffalo mozzarella, strawberry, black pepper, grilled bread 15.
    • grilled octopus, pork belly, whole grain mustard, potatoes, celery, capers 16.
    • arancini, fontina, marinara 9.5
    • ham hock cakes, arugula, apple, mustard aioli 13.
    • braised meatballs, provolone cheese 9.5
    • fried squid, lemon aioli 14.
    • dahlia bakery bread, olive oil 2.5
    • carpaccio, lemon aioli, radish, green onion 14.
    • salumi: prosciutto, hot coppa, finocchiona, salami gentile, lomo 19.
    • artisanal cheeses: cascade glacier blue, taleggio, abbaye de belloc 14.
  • Pasta

    • pork plin, prosser kale, sage, brown butter 22.
    • rigatoni, pork sausage ragu, oregano 25.
    • tagliatelle, morel mushrooms, peas, pancetta 23.
    • linguini nero, clams, calabrian chili, garlic, basil 23.
    • cappelletti, parmigiano fonduta filled, charred broccoli 25.
    • lasagna bolognese, besciamella, parmigiano 21.
    • **manini's gluten free pasta is available on select dishes
  • Carne e Pesce

    • seared scallops, fava bean, radish, controne bean, sunchoke sauce 27.
    • roasted halibut, king oyster mushroom, seabean, fregola 32.
    • spit roasted porchetta, semolina gnocchi, braised greens, apple balsamic 29.5
    • grilled half chicken, marinated tomato, olives, chickpeas, rosemary 29.
    • 16 oz. ribeye, roasted red peppers, olive, spring onion, grilled croutons 42.
  • Verdure

    • braised greens, garlic, chili flake 8.5
    • roasted yukon gold potatoes, butter, rosemary 8.5
    • spring peas. pancetta, sage, goat cheese 10.
    • baby summer squash, ricotta, pinenuts 11.

DOLCI

  • Sweets

    • chocolate mezzanotte cake, candied pecan gelato, hot fudge 10.5
    • blackberry cream tart, apricot butter, tayberry sauce 9.5
    • vanilla-raspberry semi-fredo, raspberry chianti sauce, poppy seed short bread 9.5
    • doughnuts, lemon ricotta cream, earl grey sugar, bergamot lemon curd 9.5
    • cuoco-nut cream pie, coconut crust, white chocolate curls, toasted coconut flakes 10.5
    • gelato: chocolate peanut butter, rocky road, vanilla, strawberry, mint stracciatella, limoncello fro-yo 8.5
    • sorbetto: strawberry rhubarb 8.5
    • selection of cheese: cascade glacier blue, taleggio or abbaye de belloc 9.5
    • all four 14.

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
    • silver city ginger ale 4.5
    • reed's ginger beer 4.5
    • brasilena sparkling espresso 4.5
  • Beer On Tap

    • tieton dry cider 8.
    • bale breaker field 41 pale ale 7.5
    • stoup brewing ipa 7.5
    • black raven brewing trickster ipa 7.5
    • chuckanut brewery pilsner 7.5
    • iron horse brewing high five hefe 7.5
  • Bottled & Canned Beer

    • peroni 5.5
    • moretti la rosa 6.5
    • bear republic apex ipa 22 oz. 10.
    • anderson valley summer solstice 5.5
    • ranier 3.5
    • kaliber 5.5
  • Cocktails

    • royal blue: blueberry thyme syrup, vodka, prosecco 8.
    • lemon cream soda: crema di limon, club soda 8.
    • negroni: 100 proof big gin, campari, punt e mes, on draft 11.
    • morgenthaler amaretto sour: lazzaroni, bourbon, egg white 11.
    • green chapulin: cucumber basil jasmine shrub, tequila, triple sec 10.
    • dark passion 12.
    • rhubarb relief: rye whiskey, vermouth, rhubarb, bitters 12.
  • Wine

    • By The Glass

      • nv la collina malvasia spumante 12.
      • nv lunetta prosecco 9.
      • nv tintero rosato 10.
      • nv lini 910 lambrusco rose 9.5
      • 2014 maculan rose 10.
      • 2014 corsini "rosin" langhe rosato 10.
      • 2013 domini veniti, bianco di custoza garganega 8.
      • nv villa brici chardonnay 10.
      • 2013 fratelli povero arneis 11.
      • 2012 erste & neue pinot grigio 11.
      • 2011 capoverso sangiovese/cabernet 14.
      • 2012 lionello marchesi chianti classico sangiovese 9.
      • 2012 vietti barbera d'asti 'tre vigne' 12.
      • 2012 paitin docetto d'alba 12.
      • 2012 paolo scavino vino rosso 10.
      • 2011 produttori del barbaresco 18.
    • Sparkling

      • felsina brut / sangiovese, pinot noir, chardonnay 53.
      • nino franco, brut rose / merlot, cabernet franc 57.
      • arunda 'excellor' brut rose / pinot noir 55.
      • berlucchi franciacorta / chardonnay, pinot noir 72.
    • White

      • 2012 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.
      • 2012 vignagrande orvieto 30.
      • 2011 san lorenzo verdicchio 78.
      • 2006 rocca del principe fiano 47.
      • 2013 tami grillo 37.
      • planetta chardonnay 81.
    • red/piedmont

      • 2013 corsini barbera d'alba 38.
      • 2006 san fereolo 'austri' langhe rosso 60.
      • 2006 san fereolo 'austri' langhe rosso 60.
      • 2011 g.d. vajra langhe rosso 48.
      • 2012 albino rocca dolcetto d'alba 42.
      • 2012 burlotto langhe 49.
      • 2012 roccalini langhe nebbiolo 48.
      • 2011 bruna grimaldi barolo 'camilla" 81.
      • 2009 pecchenino barolo "san giuseppe" 97.
      • 2007 paolo scavino barolo "monvigliero' 135.
      • Wine isn't a menu item
      • 2009 giuseppe nada barbaresco riserva "casot" 83.
      • 2007 produttori del barbaresco "montestefano" 130.
      • 2004 bruno giacosa barbaresco 228.
    • red/northern italy

      • 2011 grosjean balle d'aoste pinot nero 79.
      • 2012 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

      • 2011 lorenzo sassetti montecucco rosso 49.
      • 2012 castellare di castellina chianti classico 49.
      • 2011 felsina chianti classico 52.
      • 2013 insoglio 67.
      • 2013 guada al tasso 'il bruciato" 55.
      • 2004 ruffino brunello di montalcino 198.
    • red/southern italy

      • 2011 nanfro "sammauro" 52.
      • 2012 occhipinti "il frappato" 84.
      • 2000 sella & mosca cabernet sauvignan 129.
    • small format

      • 2009 san felice chianti 375 ml 28.
      • 2010 poliziano vino nobile di montepulciano 375 ml 39.
      • 2008 castello de verduno barbaresco "rabaja" 375 ml 57.
    • large format

      • 2006 produttori del barbaresco "torre" 3 liter 319.
      • 2003 paolo scavino barolo "bric del fiasc" 1.5 liter 299.
      • 2007 produttori del barbaresco "montestefano' 1.5 liter 169.
      • 2006 produttori del barbaresco 3 liter 300.

Menu

  • Antipasti

    • braised meatballs, provolone cheese 10.
    • fried veal sweetbreads, celery root agrodolce, sunchoke puree, yellowfoot mushrooms 14.
  • Pasta

    • linguini nero, mussels, olives, tomatoes, capers 24.
    • cappelletti, parmigiano fonduta filled, charred broccoli 24.
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 FortnerMatt 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 »