Pasta is the star at chef-restauranteur Ethan Stowell's Tavolàta. House-crafted rigatoni, casarecce, conchiglie, linguini, and more, are made on-site daily. Sauces stick to tried-and-true, traditional Italian (think white wine, beef ragu, and traditional tomato), but the menu also includes antipasti, such as frisee and watercress salad, bruschetta, and duck liver mousse. The homey Italian menu contrasts with the Belltown restaurant's austere design: a cavernous space characterized with concrete walls, long, blond wood banquettes, and central, 26-seat communal table. The wine list is almost exclusively Italian.
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From Food & Wine , JUL 2011
For Seattle chef Ethan Stowell, the best part of July 4 isn't the flag-waving or the fireworks: It's that restaurants are, businesswise...MORE
From Food & Wine , AUG 2008
Tavolàta, in trendy Belltown, is a two-level space with a 30-foot communal table and family-style dishes...MORE
From the From the May 2008 Food & Wine Go List
Toni Simoes, 25, who cooked for the Michelin three-starred Catalan specialist Santi Santamaria, recently opened this inspired neighborhood tapas bar. His small plates, rooted in Catalan <em>nueva cocina</em>, are made with a bevy of global ingredients—for instance, he adds shiso leaves to a tuna-belly salad.
We loved: Breaded mini goat chops with wild mushrooms.
Insider tip: The bar has a brilliant selection of Catalan farmhouse cheeses.
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