Locations: Level One Ristorante (seats 180)  Sixth Avenue and Olive Way Risotteria (seats 90)  Central Atrium Il Fornaio Bakery Cafe (seats 80) General Manager: Ross Lincoff
Chef-Partner: Franz Junga Telephone: 206-264-0994 Reservations: Ristorante - recommended  Risotteria - walk-in only Please visit our company website for more information and a complete menu www.ilfornaio.comHours of Operation: Ristorante:  Sunday through Thursday, 11:30 a.m. to 10 p.m.  Friday and Saturday, 11:30 a.m. to 11 p.m.  Risotteria:  Sunday through Thursday, 11:30 a.m. to 9 p.m.  Friday and Saturday, 11:30 a.m. to 10 p.m.  Il Fornaio Bakery Cafe:  Monday through Thursday, 9 a.m. to 7 p.m.  Friday and Saturday 9 a.m. to 9 p.m.  Sunday 10 a.m. to 6 p.m. Credit cards accepted: Visa, Mastercard, American Express, Diner's Club Wine Tastings
Join us in our Il Fornaio Bakery Cafe for featured wine tastings from 6 to 8 p.m. on the third Thursday of each month. Cost is $10 per person and includes tastes of the featured wines as well as our signature antipasti dishes. For reservations and information, please call 206-264-0994. Cooking classes
Learn simple-to-follow Italian inspired recipes from our Chef-Partner Franz Junga on select Saturday's from 9-10:30 a.m. Class includes breakfast, hands-on instruction, signature parting gift and recipes focused on select Il Fornaio menu items. $50 per class or $70 with purchase of the class and the Il Fornaio Pasta Book. For reservations or more information, please call 206-264-0994. Jan. 17: Pizza Perfecta
March 21: Ya Just Gotta’ Risotto
May 16: Creative Pasta
July 18: Big Teases: Antipasti
Sept. 19: La Dolce Vita: Dessert Business Luncheons and Dinners
Il Fornaio offers four distinct dining options for large or small groups with menus suited to your preference. - A semi-private area in the Ristorante that accommodates 35 to 50 guests.
- The Private Dining Room offers a comfortable dining experience for small groups up to 30 guests.
- The Risotteria, ideal for seminars and meetings, can be reserved Sunday through Thursday after 3 p.m. for large gatherings up to 90 guests.
- Il Fornaio Bakery Cafe, located in the Atrium of Pacific Place, is available for cocktail style receptions and wine tastings after 7:30 p.m.
To learn more about the Il Fornaio menu and event capabilities, please call Emily Osborne, Event Coordinator, at 206-264-0994. Catering: When you can't join us, our food will come to you! Catering services include: - Boxed Lunch - sandwich, salad, Italian cookie and drink packaged individually.
- Platters - pastries, sandwiches, salads or cookies. Perfect for any meeting held at Il Fornaio or at your location.
- Ala Carte - We will accommodate any to go order from our regular menus.
- Delivery - Delivery available for catering orders with a $75 minimum (15 percent service charge applies).
The Ristorante offers rotisserie and grilled meats, poultry and game; housemade and imported pastas; brick oven pizzas; fresh salads and housemade soups; antipasti and a wide variety of housemade desserts offer guests a seasonal approach to authentic Italian cuisine made daily from scratch. The Risotteria serves a variety of seasonal housemade risottos, pastas, pizzas, gnocchi and desserts along with lighter fare such as salads, soups and antipasti. The Il Fornaio Bakery Cafe, located in the central atrium of Pacific Place, offers hot and cold sandwiches, tossed to order salads, housemade soups, pastries and more. Wood-roasted coffee and the full range of Italian specialty coffee drinks are offered. | Signature Dishes:
"Ristorante"
Pollo Toscano
Rotisserie chicken seasoned with rosemary; served with sauteed vegetables and mashed potatoes. Antipasto della Casa
A seasonal sampling of authentic Italian antipasti: bruschetta, smoked salmon-wrapped goat cheese, eggplant salad, grilled marinated peppers, prosciutto, parmesan, grilled artichoke, olives - for two or more Linguine Mare Chiaro
Thin flat pasta with clams, mussels, prawns and scallops; seasoned with tomatoes, crushed red pepper, garlic and Trebbiano wine. Cappellacci di Zucca
(Vegetarian Dish)
Housemade ravioli filled with butternut squash and walnuts; tomato sauce, brown butter, parmesan and crispy sage Conchiglie al Pollo
Shell pasta, chicken breast, broccoli, sundried tomatoes, pecorino cheese, roasted garlic, Trebbiano wine
"Risotteria" Gnocchi Quattro Formaggi
Handmade potato dumplings with fontina, mascarpone, gorgonzola, and parmesan cheeses Risotto di Buranella
Carnaroli rice, mussels, clams, shrimps and scallops Risotto Filante
Carnaroli rice, tomatoes, basil, fresh mozzarella, oregano and parmesan cheese Calzone
Folded pizza filled with fresh ricotta cheese, salami, spinach, sautéed mushrooms, smoked mozzarella, tomato sauce and sprinkled with parmesan cheese Contadina Italian sausage, sopressata, wild mushrooms, mozzarella, tomato sauce, pepperoncino oil and basil Festa Regionale: 2009 Il Fornaio recreates the best of Italy's distinct regions during its tableside taste travel, Festa Regionale. For two weeks each month, a given region of Italy takes the spotlight on the menu, where guests can dabble in a regional course or enjoy a full meal from the featured region. Month | Date | Region | | January | 5-18 | Trentino | February | 2-15 | Marche | March | 2-15 | Calabria | April | 6-19 | Emilia-Romagna | May | 4-17 | Campania | June | 1-14 | Lombardia | July | 6-19 | Sardegna | August | 3-16 | Veneto | September | 7-20 | Abruzzo | October | 5-18 | Puglia | November | 2-15 | Piemonte | December | 7-20 | Sicilia |
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