Price Scale

The rustic Italian farmstead with the trestle tables and wrought iron chandeliers serves the best pasta in Pike/Pine, even Seattle: rich hand-cut Piedmontese egg-yolk noodles, tajarin, which clutch the ragu or the sage butter silkenly. The pastas all achieve density and delicacy at once—ravioli of rapini with pine nuts, maybe, or hearty cavatelli with chanterelles—but meat dishes, from rabbit to angelic heritage pork, can also be extraordinary. Think earthy, long stewed, rough cut, boldly flavored—and careful. Neighboring bar, Artusi, lets us drink like Italians too, with a menu of sophisticated Italian noshes and aperitifs.

Meal Times
Good to Know
Outdoor Dining, Reservations