“Pasta was a bright spot. Guanciale enriched a chili-warmed tomato sauce for sturdy bucatini. Tonnarelli bristling with cracked pepper under a steep hill of grated pecorino, was sublime.”

Providence Cicero 
The Seattle Times

“Terrific Roman-style gnocchi and a fried artichoke appetizer that's already sparked a fan club.”

Seattle Met

“Bucatini Amatriciana”

Ten Favorite Dishes
Seattle Met

“The bucatini Amatriciana—think thick spaghetti but hollow—is outstanding, dressed in a thick, unctuous sauce of guanciale and tomato with a subtle chile backbeat.”

Allison Austin Scheff
Seattle Magazine