Every time Seattle Restaurant Week approaches it becomes a hot topic of debate at Tutta Bella. Generally, we go back and forth on whether or not to participate.
Long story short, we have come to the conclusion that we do not necessarily fit the mold. It is difficult for us to offer a comparable Seattle Restaurant Week menu because we do not serve ‘entrees,’ so to speak. Granted, we are a full-service restaurant with honest food and scratch cooking, but our menu is not loaded with main courses. You will often see foods that are designed to be more shareable at Tutta Bella and a prix fixe menu can be challenging with shareable foods when presented to our guests. And, although Seattle Restaurant Week offers great value with the three-course dining bundle, Tutta Bella offers comparable pricing every day.
With this in mind, we have decided not to participate in Seattle Restaurant Week. However, this does not mean that we are not going to celebrate it!
We want to honor all of the hardworking restaurant folk who put in the extra time and effort during this frantic time of the year, as well as our loyal guests who are members of the Amici Club. (psst…anyone can sign up to become a member of our loyalty program!)
From April 2 through April 19, we are giving DOUBLE points to Amici Club members and 20% off to all restaurant industry employees to help ease the pains of those two weeks. Just flash your Foodhandler’s permit, business card, or MAST permit and we will deduct 20% from the total of your tab, alcohol included. Oh, and we will honor this all day, at both of our happy hours and the weekend.
We know how hard you work and we want to give you as much time as we can to kick back, have some bites and a drink, and relax. Come join us at Tutta Bella and take advantage of this through the run of Seattle Restaurant Week!
EXECUTIVE CHEF & DIRECTOR OF FOOD AND BEVERAGE
Italian food has always played a role in Brian’s life in some capacity or another. Where he grew up in NE Ohio, families from Sicily, Naples and Abruzzo dominated the local Italian restaurant scene and he became inspired by their culinary traditions and flavors. Brian migrated west to Seattle and was hired as a cook when Tutta Bella opened its doors in 2004. He is now the Executive Chef and Director of Food and Beverage with responsibility over all menu development. Brian is one of the first three, and the first American, recognized by the AVPN as a Senior Pizzaiolo and has spent countless hours training with many master pizzaioli in Naples and across the United States. Brian and Tutta Bella’s owner still meet every Friday morning to explore and share new ingredients and recipes.