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: 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.
    • roasted beets, pecorino, pistachio, marinated fennel 8.
    • pizzette: spanish chorizo, roasted pepper, provolone 11.
    • pizzette: crimini mushroom, mozzarella 11.
    • celery root soup, candied hazelnut, apple 9.5
    • caesar salad,olive ciabatta crouton, parmesan dressing 12.5
    • with grilled salmon 19.
    • sliced spit roasted porchetta sandwich, ciabatta loaf, pickled peppers, pimenton aioli* 15.
    • steak salad, arugula, roasted pepper, radish, parmigiano, balsamic vinaigrette* 17.
    • chickpea salad, poached chicken, tomato, cucumber 15.
    • italian grinder, mortadella, salami, prosciutto cotto, gem salad* 14.5
    • lasagna bolognese, besciamella, parmigiano 18.
    • casarecce, black trumpet mushrooms, roasted peppers, leeks 18.
    • spaghetti, clams, rapini, garlic, chili 16.
    • rigatoni, pork sausage ragu, oregano 17.
    • scallops, controne bean, pancetta, broccoli* 21.
    • **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 hoagie, giardiniera, mustard aioli, mozzarella* 16.
    • Wednesday- black pepper tagliatelle, ham, onion, egg yolk 18.
    • Thursday- ricotta cavatelli, rabbit sausage, kale, onion 18.
    • Friday- spaghetti, shrimp, spicy tomato, olives 20.
  • Contorni

    • braised greens, garlic, chili flake 6.
    • charred broccoli, bagna cauda 6.
    • brussels sprouts, butter, pecorino 6.

Happy Hour

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

  • Food

    • braised meatballs, marinara, provolone 6.5
    • bruschetta, grilled beef tongue,persimmon, hazelnut 8.5
    • arancini, porcini mushroom, marinara 5.5
    • blue cheese stuffed fried olives 4.5
    • salumi plate 9.5
    • pizza, spanish chorizo, tomato, provolone 8.5
    • rigatoni, spicy pork sausage, tomato 8.5
    • spaghetti, bolognese 8.5
    • gnocchi, roasted cauliflower, olives, parsley 8.5
    • cauliflower fritter, anchovy aioli* 7.5
    • clams, garlic, butter, white wine, grilled bread 8.5
  • Happy Hour Beverages

    • On Tap

      12 oz/20 oz
      • stoup cda 6.
      • lagunitas pilsner 6. / 6.5
    • Bottles And Can

      • peroni 4.5
      • rainier 2.5
    • Vino

      • red, white, rose or sparkling 7.5
Happy Hour

DINNER

  • Antipasti

    • endive salad, parmesan dressing, walnuts, croutons* 13.
    • braised meatballs, provolone cheese 9.5
    • pastrami beef tongue, mustard, potato, celery 12.
    • roasted pork belly, clams, parsely pesto, bread crumbs 16.
    • cauliflower fritter, anchovy aioli, pickled fennel 12.
    • bruschetta, grilled sardine, chickpea puree, golden raisin 12.
    • burrata, celery root agrodolce, pistachio, grilled bread* 15.
    • roasted beets, ricotta cheese, balsamicvinaigrette, almond 11.5
    • grilled ocotpus, squid ink fregola, fennel, chili 17.
    • sauteed squid, pancetta, spicy tomato, chickpea, crispy pig skin* 14.
    • beef tartar, caper, egg, anchovy, crostini 15.
    • salumi: jamon serrano, salami gentile, finocchiona, spanish chorizo 19.
    • artisanal cheeses: la tur, abbaye de belloc, valdeon blue, taleggio 18.
    • dahlia bakery bread, olive oil 2.5
    • cold smoked king salmon, fennel, pickled prosser melon 15.
  • Pasta

    • spaghetti nero, manila clams, serrano chili, mint* 25.
    • malloreddus, lamb ragu, olives, preserved tomato 24.
    • rigatoni, spicy sausage ragu 24.
    • cappelletti, parmesan fonduta filled, pan roasted charred broccoli 25.
    • lasagna bolognese, besciamella, parmigiano 21.
    • **manini's gluten free pasta is available on select dishes
  • Carne e Pesce

    • roasted duck breast, parsnip puree, brussels sprouts, black currant* 30.
    • scallops, cauliflower, orange, calabrian chili, chorizo 30.
    • grilled pork chop, black trumpet mushroom, radicchio, controne bean, onion agrodolce* 30.
    • 16 oz. ribeye, roasted fennel, olives, broccoli, cippolini onion, grilled croutons* 42.
  • Verdure

    • chilled broccoli, parmessan dressing, crushed croutons* 9.
    • braised greens, garlic, chili flake 8.5
    • newaukum valley farm potatoes, butter, sea salt 7.
    • brussels sprouts, butter, pecorino romano 9.

DOLCI

  • Sweets

    • chocolate malt tart, honey roasted peanuts, malted milk ice cream, caramel sauce, sea salt 10.5
    • cuoco-nut cream pie, coconut crust, white chocolate curls, toasted coconut flakes 10.5
    • gelato: vanilla, malted milk chocolate, citrus buttermilk, oat streusel, cookies and cream 8.5
    • sorbetto: cherry pie 8.5
    • grapefruit panna cotta, hibiscus syrup, pink peppercorn meringue 9.5
    • italian doughnuts, ginger sugar, orange mascarpone, house made nutella 9.5
    • selection of cheese: camembert, abbaye de belloc, valdeon blue, taleggio 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 apricot cider 8.
    • seapine positron ipa 7.5
    • stoup cascadian dark ale 7.5
    • sound brewing poundage porter 7.5
    • lagunitas czech style pils 7.5
  • Bottled & Canned Beer

    • peroni 5.5
    • evil twin nomader weisse 6.5
    • ranier 3.5
    • kaliber 5.5
  • Cocktails

    • manhattan nero- rye, zucca, bitters 13.
    • the black pearl-gosling's rum, spice dram, lime, simple syrup 9.
    • grapes of wrath-carpano antica, remy martin, bonal, pepper syrup 11.
    • negroni: on tap 11.
  • Wine

    • By The Glass

      • 2014 vietti roero arneis 14.5
      • nv valdo prosecco 9.
      • 2014 planeta rose 11.
      • 2013 domini veniti, bianco di custoza garganega 8.
      • 2013 alois lageder chardonnay 10.
      • 2012 erste & neue pinot grigio 11.
      • 2013 renato ratti nebbiolo 14.
      • 2013 mauro molino barbera d'alba 10.
      • 2011 cantele salice salentino riserva 8.5
      • 2012 lionello marchesi chianti classico sangiovese 9.
      • 2011 produttori del barbaresco 20.
      • chinook dahlia lounge 25th anniversay blend 15.
    • 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.
      • 2012 vignagrande orvieto 30.
      • 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.

Menu

  • Antipasti

    • fried veal sweetbreads, celery root agrodolce, sunchoke puree, yellowfoot mushrooms 14.
  • Pasta

    • linguini nero, mussels, olives, tomatoes, capers 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 »