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 sweet pea ricotta, wood grilled toast 8.5
    • little gem salad, radish, parmesan, balsamic 9.
    • endive salad, walnuts, parmesan dressing, croutons* 13.5
    • roasted beets, strawberries, whipped gorgonzola, rose vinaigrette 11.
    • caesar salad, garlic crouton, parmesan dressing 12.5
    • with grilled salmon 19.
    • flat iron steak salad, arugula, roasted pepper, radish, parmigiano, balsamic vinaigrette* 17.
    • spring asparagus soup, miner's lettuce crema, croutons 10.
    • italian grinder, mortadella, salami, coppa, green garlic aioli, little gem salad 14.5
    • sliced spit roasted porchetta sandwich, ciabatta loaf, pickled peppers, smoked paprika aioli* 15.
    • pizzette: guanciale, grilled leeks, goat cheese 11.
    • pizzette: crimini mushroom, mozzarella 11.
    • lasagna bolognese, besciamella, parmigiano 18.
    • casarecce, oyster mushrooms, roasted peppers, leeks 18.
    • spaghetti, clams, rapini, garlic, chili 16.
    • rigatoni, spicy pork sausage ragu, oregano 17.
    • **add gem salad to any of the above 4.5
  • Weekly Specials

    • Monday - eggplant parmesan, lemon, arugula and crimini mushroom salad 16.
    • Tuesday - spaghetti, bolognese sauce, parmigiano 16.
    • Wednesday- black pepper tagliatelle, onion, ham, egg yolk* 20.
    • Thursday- tagliarini, veal and pork meatballs, marinara 16.
    • Friday- three cheese agnolotti, maitake, green garlic 20.
  • Contorni

    • braised greens, garlic, chili flake 6.
    • blistered snap peas, horseradish, lemon 6.
    • charred broccoli, bagna cauda 6.
    • grilled asparagus, parmesan, balsamic vinegar 6.

Happy Hour

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

  • Food

    • braised meatballs, marinara, provolone 6.
    • sweet pea ricotta, grilled bread 6.
    • arancini, porcini mushroom, marinara 6.
    • blue cheese stuffed fried olives 6.
    • salumi plate 6.
    • pizza, spanish chorizo, tomato, provolone 6.
    • rigatoni, spicy pork sausage, tomato 6.
    • little gem salad, radish, balsamic 6.
    • fried squid, lemon aioli, green olive 6.
  • Happy Hour Beverages

    • On Tap

      12 oz/20 oz
      • black raven totem pale ale 6.
      • maritime old seattle lager 6. / 6.5
    • Bottles And Can

      • peroni 4.5
      • rainier 2.5
    • Vino

      • red, white, rose or sparkling 7.5
Happy Hour

DINNER

  • Antipasti

    • little gem salad, fennel, radish, parmigiano 10.
    • endive salad, parmesan dressing, walnuts, croutons* 12.
    • roasted beets, strawberries, toasted almonds, whipped gorgonzola 11.
    • bruschetta, sweet pea ricotta, proscuitto, pea shoots 12.
    • braised veal and pork meatballs, provolone cheese 10.
    • grilled ocotpus, panzenella, fava beans, botarga aioli, pickled fennel 17.
    • salumi: jamon serrano, salami gentile, finocchiona, hot coppa 19.
    • artisanal cheeses: la tur, abbaye de belloc, valdeon blue, taleggio 18.
    • dahlia bakery bread, olive oil 2.5
  • Pasta

    • linguini nero, manila clams, calabrian chili, oregano, garlic* 20.
    • pappardelle, fava beans, wild leek, pecorino cheese 19.
    • semolina orecchiette, rabbit sausage, nettle pesto 20.
    • spaghetti, sardines, cured tomatoes, garlic breadcrumbs 20.
    • cappelletti, parmesan fonduta filled, pan roasted charred broccoli 22.
    • lasagna bolognese, besciamella, parmigiano 22.
    • creste de gallo, milk-braised chicken ragu, asparagus, almonds 20.
    • **manini's gluten free pasta is available on select dishes
  • Carne e Pesce

    • sockeye salmon, potato gnocchi, sweet peas, proscuitto, sage 28.
    • ling cod, carrot puree, saffron fregola, spring onions, pea vines 28. / 0. / 0.
    • pork chop, polenta, asparagus, gorgonzola, rhubarb mustarda* 30.
    • sirloin cap steak, olive oil potatoes, artichoke hearts, rainbow chard 32.
  • Verdure

    • creamed nettles and greens, mint 8.5
    • blistered sugar snap peas, fresh horseradish 9.
    • grilled asparagus, parmesan, aged balsamic 8.

DOLCI

  • Sweets

    • coconut cream pie, coconut crust, white chocolate curls, toasted coconut flakes 10.5
    • gelato: vanilla, red velvet cake, gianduja, with shortbread cookie 8.5
    • sorbetto: cassis 8.5
    • milk chocolate panna cotta, apricot marmellata, chocolate rice crispies 9.5
    • italian doughnuts, strawberry rosé jam, limoncello zabaglione 9.5
    • cannoli napoleon, cinnamon cream, brandied amarena cherries 10.5
    • rhubarb "sotto-sopra" cake, strawberry rhubarb sorbet, peppered mascarpone 10.5

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.
    • boneyard rpm ipa 7.5
    • black raven totem pale ale 7.5
    • seapine brewing company seawitch milk stout 7.5
    • maritime old seattle lager 7.5
  • Bottled & Canned Beer

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

    • the sicilian: grappa, luxardo maraschino, wine reduction, orange 15.
    • meletti rush: bourbon, meletti, aperol, lemon 12.
    • miele fizz: gin, lemon, honey, orange bitters, moscato 12.
    • amaretto margarita: tequila, lime, amaretto, orange 12.
    • sapphire negroni- bombay sapphire, campari, orange bitters (on tap) 12.
    • maker's old fashioned- maker's mark, simple syrup, angostura bitters (on tap) 13.
  • Wine

    • By The Glass

      • 2013 domini veniti, bianco di custoza garganega 8.
      • nv valdo prosecco 9.
      • 2013 alois lageder chardonnay 10.
      • 2014 vietti roero arneis 14.5
      • 2014 villa ligi fiori rose 11.
      • 2012 erste & neue pinot grigio 11.
      • grillo 2014 tami 12.
      • 2014 vietti roero arneis 14.5
      • 2011 babera 2011 cascina del santuario barbera d'alba 10.
      • 2013 lionello marchesi chianti superiore 9.
      • 2012 indigenous nebbiolo d' alba 10.5
      • cabernet sauvignon 2013 columbia crest 8.
      • 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.
      • 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.
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 »