Executive chef Garrett Michael Brown doesn't skip steps, in cooking or in business. An avid gardener and hunter, and clandestine stamp collector, Brown has a penchant for taking his ingredients directly from the field and transforming them into delicious meals. He is also known for transforming simple wine bars into culinary destinations, which he did at Verve Wine Bar in Columbia City. Now manning the stoves at Belltown hotspot Branzino, Brown incorporates organic, sustainable ingredients into rotating menus of northern Italian fare.
Diners can gaze into the open kitchen to see chefs pan-searing wild scallops and stoking the wood-fired oven for pizzas made with dough, cheese, and cured meats made in-house daily. Fresh gnocchi with nettle pesto, ricotta salata, and pine nuts consistently shares space on the ever-changing menu alongside grilled octopus with puttanesca-style sauce and duck-confit pizzas with smoked mozzarella and dried cherries. Servers can help guests find wine pairings from an extensive list of varietals that highlights the finest grapes of Italy and the Pacific Northwest.