May 11, 2018
Capitol Hill’s Bar Cotto sells itself as a ‘Parma-style’ salumeria and cocktail bar. It’s a dinky space with a menu featuring pizza, bruschetta and an abundance of cured meats. Owned by.Ethan Stowell, the man behind Anchovies & Olives and Rione XIII and something of a big name on the Seattle restaurant scene, it’s an appealing space which is increasingly gaining a reputation for its interesting selection of spirits and its creative cocktail menu as well as its food. Original drinks include the Sunday Sour, which blends bourbon with grapefruit and lime, a dash of rosemary honey taking the edge off the sharpness. The Blessed Thistle meanwhile is a mix of brandy and orange bitters which makes for the ideal apertivo before one of their superior pizzas. The Salsiccia, topped with house-made fennel sausage, rapini, fior di latte, and tomato, sounds like a good bet to us, as does the Coppa, intriguingly laced as it is with nettle pesto. And as unapologetic fans of Mortadella, we’re pleased they have a pizza topped with that fat-studded Italian delicacy. The space is small but atmospheric, candles glinting on zinc-topped tables, a pizza oven blazing away in an open kitchen and a gleaming meat slicer on prominent display.