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Blu Sardinia introduces Seattle-area diners to the cuisine of owner and chef Fabrizio Loi's birthplace, the Italian island of Sardinia. It's no surprise, then, that the restaurant serves plenty of seafood dishes, such as pan-seared sea bass with olives, capers, and lemon oil and prawn-stuffed ravioli smothered in tomato-and-herb cream sauce. Other offerings include carnaroli risotto accompanied by pecorino and a mélange of vegetables and Sardinian classics such housemade culurgiones pasta and the island's salt-cured fish roe delicacy, bottarga.
But that's not Blu Sardinia's only feast for the eyes. The dining room features the work of Sardinian artists and furniture from Italian designers, as well as hand-blown lighting fixtures from Olympia-based sculptor Pino Cherchi. It's the eatery's wood-fired pizza oven, however, that draws the space together, towering above the open kitchen where diners can watch the cooks at work.