Not long ago, we announced that Artusi’s outdoor patio and slushy machine were open for the summer. Artusi’s bar manager, Adam Fortuna, has crafted the first adult slushy and punch cocktails of the season. The Pink Hook slushy consists of rye whiskey, Punt e Mes, maraschino, and fresh grapefruit juice and costs $10.  It’s icy delicious!

On the punch front is Bambi’s Red-Eye Punch, consisting of Breckenridge bourbon, Smith & Cross Jamaican rum, Rooibos red tea, citrus-sage syrup, fresh grapefruit juice, fresh lime juice, luxardo maraschino, and fresh sage. This tasty punch recently prevailed over six other bartenders’ cocktails to win the Punch Kings Competition at the Cochon 555 event in Seattle in March and will be a contender in the final round of the national competition in Denver on June 1st and 2nd. Adam will be competing against the winners of the other U.S. cities at the Cochon 555 Punch Kings finals in Denver on June 1st and 2nd.  Stop by Artusi and try Adam’s winning  punch on the current cocktail menu for $9.

Artusi is open seven days of the of the week starting at 5pm. Reservations can be made online or by calling 206.678.2516.

Look who’s on the cover of the of Where Traveler! Artusi and their famous cocktails were featured in the latest May edition of the magazine, just in time for the annual opening of their outdoor patio seating and the start of their adult slushy cocktails. Check out the latest issue of Where Traveler here, and stop by Artusi for some outdoor dining and tasty, frosted treats!

Summer is just around the corner, and Artusi is getting ready for an early celebration! Beginning Wednesday, May 1, 2013, weather permitting, Artusi will kick off the upcoming summer with the grand opening of their outdoor seating on Pine Street. The enclosed outdoor seating area will allow  up to 20 guests to enjoy some of Artusi’s tasty Italian dishes and cocktails outside.  In addition to the new cocktail and spring dining menu that will be revealed that week, Artusi will fire up their slushy machine that became a huge hit following its inaugural launch last year.  Offering a daily, blended and crushed iced beverage ideal for enjoying outside, Artusi’s season opener will be the Pink Hook: rye whiskey, Punt e Mes, maraschino, and fresh grapefruit juice available for $10.

Swing by Artusi any day of the week starting at 5pm to enjoy cocktails and tasty treats! Reservations can be made online or by calling 206.678.2516.

If healthy eating and a happy planet are a priority in your life, Spinasse and Artusi are making it easier than ever to contribute toward a great environmental cause. On Friday, April 19 and Saturday, April 20, both Capitol Hill restaurants will be joining restaurants across the country to support the annual special Earth Dinner events. Sponsored by Chefs Collaborative and Organic Valley, these events will occur between April 17-26 with the goal of promoting local, sustainable, and organic foods and restaurants. Over 95 restaurants from across the country will take part, each offering a special selection of menus and dishes in an effort to collect donations for Chefs Collaborative. For their parts, Spinasse and Artusi will be highlighting dishes featuring ingredients from local farms and farmers in the events listed below.

Spinasse- Eat Your Greens from Local Roots Farm!
Friday, April 19 and Saturday, April 20, 2013

Spinasse will make a donation to Chef’s Collaborative for every Contorno (vegetable side dish) sold.

Menu (ingredients subject to change):
Barbabietole con burro nostrano $11
Roasted beets with their greens and our house cultured butter

Carote nuove $9
Roasted young carrots with sage and Barolo vinegar

Topinambur alla bagna caoda $12
Roasted Jerusalem artichokes with bagna caoda

Make a reservation here or call: 206-251-7673

Artusi- Ode to Spring- Italian Wine Dinner

Friday, April 19 and Saturday, April 20, 2013

$60 per person (+ tax and gratuity) $32 for wine pairings

Artusi will create a special weekend menu with proceeds benefiting Chef’s Collaborative.

Menu (ingredients subject to change):
Roasted carrot, frico, wood sorrel
Spumante – Cantine Ceci NV “Tre de Terre Verdiane”

Nettle passato with hard cooked egg and soft herbs
Vernaccia di San Gimignano – La Rote ’09

Spaghetti with rhubarb marinara and castelvetrano olives
Chianti Colli Senasi – Pacina ’07

Halibut “in umido” with asparagus, spring onions, and leeks
Vermentino – Cantina Santa Maria ’11

Wood sorrel gelato, rhubarb/aperol gel and cocoa wafer crumbs
Vin Santo – San Felice ’05

Make a reservation here or call: 206.678.2516