Cuoco Editor’s Pick
The 15th food-service enterprise that Seattle mega restaurateur Tom Douglas has crammed into a single square mile of downtown real estate is all about fresh pasta, crafted by hand at a station near the door and showing up on your plate in the form of (very) buttery cappelleti with gnocchi in nettle pesto or delicate seven-layer Bolognese lasagna. Robust secondi are better, including slices of smoky bistecca on bread salad: far and away the most fun steak is having in this town. The place is a looker, carved out of a South Lake Union brick-and-timber warehouse and sprawling into several private dining alcoves befitting different occasions and moods. Still it feels a little "seen this before," missing the bracing originality that Douglas pretty much invented in this town.
