The rustic Italian farmstead with the trestle tables and wrought-iron chandeliers serves the best pasta in Pike/Pine, maybe even Seattle: rich hand-cut Piedmontese egg-yolk noodles, buttery delicate strands of tajarin. Smaller dishes pulled from the seasons and hearty meat dishes, from rabbit to roast trout, can also be extraordinary. Chef Stuart Lane carries on the legacy and the quality of one of the city’s most impressive Italian restaurants.