Tulio Ristorante

Chef Walter Pisano entrée prep
written by Julie Lee

Celebrating a silver anniversary this year, chef Walter Pisano of Tulio Ristorante has been delighting Washingtonians with delectable Italian specialities in city center Seattle for twenty-five years. In a world where chefs swap around and restaurants launch then shutter in a New York minute, Tulio is an anchor in the restaurant harbor—consistent, nostalgic, ambitious. The vibe at Tulio is old school, in a good way. Dark-paneled wood, narrow paths between tables, white tablecloths and candlelight; guests feel tucked in and heartily taken care of by a doting waitstaff. Start with the sweet potato gnocchi or you’ll miss out on one of the best dishes you’ve had yet this year. Follow with Penn Cove mussels and any housemade pasta on the menu—our favorite is agnolotti with wild mushroom—then bring it home with fennel-rubbed albacore or Kurobuta pork shank. It will be difficult to choose a dessert, and you can’t go wrong with any, but a recommended paradigm-shifter is the Nutella bar and grappa for a sweet finish.
1100 Fifth Ave

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