Italian Restaurants in Bremerton

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A sidewalk patio with shaded seating flanks Cafe Bengodi's corner façade, appealing to passersby with promises of authentic Italian cuisine and al fresco dining. Chefs deliver on this promise by doling out antipasti rich with cheeses and salamis, then cooking mounds of homemade pastas and fresh Neapolitan pizzas. Espresso, beer, and wine accent the meal and allow patrons to propose toasts as a subtle way to drop a hint that they need a new toaster.

700 1st Ave

Tulio Ristorante: A User's Guide

em>Zagat-Rated Restaurant | Upscale Italian Cuisine | Gluten-Free Menus | Elegant Dining Room

Sample Menu

  • Antipasti: sweet potato gnocchi with sage butter and mascarpone
  • Primi: crab ravioli with lobster oil and tobiko
  • Secondi: Washington lamb sirloin with basil yogurt
  • Dolci: brown butter almond polenta cake
  • Cocktail: Seattlite with vodka, vanilla and allspice liqueurs, and orange peel

The Chef: Walter Pisano is classically trained in European cuisines, and was the first American to work as a sous chef at the Jean-Louis restaurant at DC’s Watergate Hotel.

Where to Sit

  • Pull up a chair at one of the white linen-covered tables in the richly appointed dining room, or dine al fresco on the patio during warmer months.
  • Solaio, the upstairs dining room, is decorated to look like a wine cellar, and can be reserved for private meals and events.

Fun Fact: Tulio follows many eco-friendly practices, including converting excess cooking oils into biodiesel fuel, using biodegradable cleaning products, and relying on energy-efficient lighting.

Awards and Acclaim

  • Named one of the best Italian restaurants in the country by Travel + Leisure magazine
  • Winner of a 2013 Award of Excellence from Wine Spectator
  • Praised by Saveur magazine for its “honest-good cooking”

Vocab Lesson
Burrata: a ball of cheese consisting of a thin shell of mozzarella on the outside, and a rich blend of cheese curd and cream on the the inside. Derived from the Italian for “buttered” or “buttery”.
Orecchiette: a type of small, round pasta. It’s name means “small ear” in Italian, a reference to the pasta’s unusual shape.

While You're in the Neighborhood
Before: Explore a selection of unique home decor, jewelry, and gifts at far4 (1020 1st Ave).

After: Sip on cocktails by the 1,900-gallon freshwater aquarium in the Musicquarium Lounge at The Triple Door (216 Union St).

1100 5th Ave

How to Cook a Wolf: A User’s Guide

Italian-Inspired Small Plates | House-Made Pastas | James Beard–Nominated Chef | Den-Like Dining Room

A Taste

  • Small plate: soft-cooked egg with Dungeness crab, chili aioli, and Pimenton potato chip
  • Small plate: manila clams with fregola, saffron, tomato, and rosemary
  • Pasta: campanelle with asparagus cream and pecorino romano

About the Chef: It’s hard to imagine Ethan Stowell, a James Beard–nominated chef, as a dishwasher and potato peeler. But that’s how he started, working his way up from the bottom to become one of Seattle’s prominent culinary figures. The self-taught chef designed the simple, rustic menu at How to Cook a Wolf, as well as at each of his other nine restaurants.

Trophy Case:

  • USA Today hailed How to Cook a Wolf as one of Seattle’s 10 Best Restuarants.
  • Eater named it among its Essential 38 Seattle Restaurants in 2014.

Where to Sit: Belly-up to the stacked-stone and cork-covered bar, grab a table with wood-backed banquette seating, or stake out a place on the patio during warm weather.

While You’re Waiting

  • Thumb through a copy of M.F.K. Fisher’s How to Cook a Wolf, a wartime book that, in addition to extolling simple cooking and rationing techniques, heavily influenced the restaurant’s philosophy and, of course, name. A copy lives on the counter near the door.
  • Just kick back and soak in the cozy vibe of the dining room, where unfinished vertical boards curve at the ceiling to create an urban-den feel.

While You’re in the Neighborhood
Before: Expand your board-game collection at Blue Highway Games (2203 Queen Anne Ave N).

After: Grab a nightcap in the form of a Manny’s Pale Ale at Hilltop Ale House (2129 Queen Anne Ave N).

2208 Queen Anne Ave N

Bizzarro Italian Cafe

Housemade Italian Cuisine | Quirky Decor | Artistic Staff | Sunday Pasta Special

Sample Menu

  • Appetizer: toasted crostini topped with whipped gorgonzola, red-wine-poached figs, and a sweet red-wine reduction.
  • Main: Puget Sound clams tossed with housemade linguini, house-cured pancetta, roasted jalapeños, and white-wine butter sauce. This was a favorite of Guy Fieri when he visited for Diners, Drive-ins and Dives.
  • Dessert: ganache-glazed chocolate bundt cake filled with spicy-chili fudge and crowned with a scoop of chocolate ice cream.

    The Vibe: The Stranger boils Bizzarro Italian Cafe’s interior design down to this: "weird-stuff-all-over-the-place decor." Within this eclectic space, which used to be an auto workshop, Seattle Met has spotted "gilt-framed everything" and flea-market chandeliers, while Seattle magazine noticed a bicycle hanging from the ceiling.

    When to Go: If you're craving a comforting plate of spaghetti and meatballs, plan to visit on Sunday, which is the only day Bizzarro serves it.

    Inside Tip
    Get ready for some singing. Kathleen, an early Bizzarro waitress, frequently improvised operatic tunes about her customers, and today's servers—often artists themselves—are also known to croon from time to time.

    Gremolata: an Italian condiment that typically consists of finely chopped garlic, parsley, and lemon.
    Bolognese: an Italian meat sauce, typically made from onion, celery, carrots, wine, tomatoes, and meat. Though many places traditionally use beef or pork, Bizzarro favors a rarer game: elk.

    While You're in the Neighborhood

    • Before: Impress your dinner companions by reciting one of the 10,000-plus poetry titles you memorized at Open Books: A Poem Emporium (2414 N. 45th Street).
    • After: Conclude the evening by taking in a performance of the musical, visual, or literary variety at Fremont Abbey Arts Center (4272 Fremont Ave N.).

1307 N 46th St

There was once a pair of friends who shared the same name. These friends—the Gregs—also shared the belief that even casual food should be fresh. So they put their heads together to found Zaw Artisan Pizza, where seasonal, organic, and locally sourced ingredients top carefully crafted take-and-bake pies. Diners can watch over the counter as pizza artistes decorate white, whole wheat, or gluten-free crusts with toppings such as free-range chicken breast, hearty spinach, and fresh artisan cheeses. Each pie leaves the shop unfrozen—as evidenced by the lack of freezers in all six stores—to be baked to a golden crisp inside the customer's oven or backyard iron forge. To further their commitment to quality, the Gregs strive to source local ingredients from neighborhood farmers' markets whenever possible, and craft each batch of dough with Bob's Red Mill flours.

7320 35th Ave NE

The cooks at Romio's Pizza have had nearly 30 years to perfect their craft: making sauce from scratch and tossing homemade dough in traditional, garlic, and whole-wheat flavors. All that practice has also led to a long menu of signature pies. There's the sauce-free Gorgonzola Gourmet, the spicy Kicking Chicken, and of course, the house special, a pizza topped with pepperoni, canadian bacon, mushrooms, peppers, and feta.

That last ingredient speaks to the restaurant's Greek influence, as do the dolmades, gyros, and the certificate of inspection signed by Zeus himself. But Romio's isn't afraid to break from tradition?they have an extensive gluten-free menu, which includes variants on their pasta dishes and paninis.

927 Howell St.