Mezzanotte, located in Seattle’s Georgetown neighborhood is helmed by respected chef Jason Stratton (a Food & Wine magazine “Best New Chef” and Bravo TV “Top Chef” contestant), bringing his vision and passion for northern Italian cooking to the restaurant.


Stratton takes a hands-on role in the pasta production that he showcases in dishes like Tagliatelle with braised duck and anchovy sugo and Reginette “Little Queens” with pork and beef ragú.  Antipasti include Porchetta Tonnata, thinly sliced poached and chilled pork loin with salsa tonnata, caper and parsley and Mezzanotte’s popular Pollo en carpione- fried and herb-marinated chicken served chilled. With a focus on seasonality and local produce, Stratton deftly displays his talent with vegetables: slow roasted carrots, rapini and Chioggia beets with bagna cauda and pine nuts.


Wines come from mostly northern Italian producers. On the cocktail front, Stratton lends his palate to classic Italian beverages like a Negroni and pushes into new territory with Monk’s Death In The Afternoon In Venice-Prosecco, génépy, violet, butterfly pea flower, Galliano and My Jamaican Guy- Smith & Cross Rum, Plantation Dark Rum, pineapple cordial, long pepper, pine nut falernum, lime.


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