Where does one go for truly great pasta in Seattle?  The current answer is Tavolata, no question. The small, seasonal menu is mainly divided between appetizers and simple, fresh pasta dishes, with a small handful of entrees and desserts.

I’ve been three times this month (having my fair share of out-of-town guests), and I can assure you of two things really: 1) Although offerings may seem limited, the defined, bold flavor combinations pretty much cover the gamut of moods and tastes. And 2) No matter how tired or unadventurous the guests were, every gosh darn one of them left Tavolata full and completely satisfied, which was worth every penny, every time.

Mom, Kristen & Michele – full of energy & adventure!

They grind the wheat on-site for all their pasta, and have 13 extruders. Ethan Stowell (owner & chef) and Randy Whiteford (chef) wanted to take pasta to “a whole new level.”

Tiff ‘n me

When dishes change on a regular basis, recommendations are normally difficult, except in this case – at Tavolata, I recommend all of it.  If you haven’t been, go … go now.

Tavolata
2323 Second Ave
Seattle, WA
206.838.8008
Reservations for parties of 6 or more