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Here in Pike/Pine’s rustic Piedmontese farmstead (trestle tables, wood beams, wrought-iron chandeliers, lace curtains), diners feast on robust platters of slow-stewed venison with currants and buckwheat polenta or heirloom chicory salad with chunks of marinated rabbit and extraordinary aged balsamic vinegar—all lovingly oiled and seasoned. The pasta achieves density and delicacy at once, in ravioli of rapini with pine nuts or hearty cavatelli lavished with chanterelles. A plain ragù featuring rich rolled Piedmontese egg-yolk noodles called tajarin is a masterpiece, giving Seattleites their first taste of pasta the way it’s done in Italy. A neighboring bar, Artusi, lets us drink like Italians too, with a menu of sophisticated Italian noshes and aperitifs.

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