Rigoletto is located in South Lake Union's historical landmark,
The Supply Laundry Building.
Rigoletto, set in the historic Stackhouse building of South Lake Union, is excited to set the table for the residents of this growing community. Our chef, born and raised in Piedmont, will be recreating the simple, refined dishes of his home with local ingredients from the Pacific Northwest. Seasonal dishes will pair with our carefully selected, Italian, Washington, and Oregon wine list.
An Evening in Florence: The Food and Wine of The Tuscany Region
Friday, July 7, 8 PM - 10:30 PM
The simple, natural flavors of region’s produce are known, and loved, throughout Italy. Genovese pesto is popular among all Italians and is made with one of the region’s most ubiquitous plants – basil. The basic recipe for pesto captures the flavors of both the land and the sea: olive oil, basil, pine nuts, garlic, sea salt and a handful of Parmigiano Reggiano.
This is a wine dinner event
Pre set menu Offering 4 Courses dinner, and 4 wine Pairing for the Price of $49.00 dollars per person. Vegetarian options available upon Request. » View our Events calendar for a description of the wines that we will be serving together with our beautiful Menu» Let us know you're coming on Facebook
The focus at Rigoletto is truly on the food and community it unites. Simple, tasteful, dishes made with the care and expertise of those who grew up eating it.
Menu
Lunch
Dinner
Bar Menu
COME VISIT US
420 Pontius Ave. N.
under the historical Stack House
between Republican St & Harrison St in South Lake Union
RESERVATIONS
Call 206.494.9225
or make reservations online via OpenTable
HOURS OF OPERATION
LUNCH
Monday–Friday 11am – 2pm
HAPPY HOUR
Monday–Saturday 4pm – 6pm
DINNER
Monday–Thursday 4pm – 9pm
Friday–Saturday 4pm – 10pm
Closed Sundays
UberEATS
We Deliver! Download the UberEATS app
Rigoletto on Facebook
Come join us on the Patio and enjoy 3 different viriety of Negroni cocktails...
HH prices on Food&Drinks all evening long
Negroni HH....Wednesday Extended HH
HH prices on Food&Drinks all evening long
From Last Week Tuscany Wine Dinner ...
It was delicious!!
Yummy in the tummy. ....
Yum!
April Denkers-George I love this place
The simple, natural flavors of region’s produce are known, and loved, throughout Italy. Genovese pesto is popular among all Italians and is made with one of the region’s most ubiquitous plants – basil. The basic recipe for pesto captures the flavors of both the land and the sea: olive oil, basil, pine nuts, garlic, sea salt and a handful of Parmigiano Reggiano.
Pesto is used to flavor summertime vegetable soups or rice dishes, or tossed with dry, versus fresh, pasta. Historically, Genoa was the one of the first cities to produce dry pasta. The best hard wheat came from Crimea and was delivered to the port. Like in Sicily, the pasta was left to dry in the sea breeze. The pasta was formed into a number of sizes and shapes that have become symbols of Ligurian cuisine: trenette, troffie, pansotti, piagge and corzetti.
Not surprisingly, fish and seafood are popular in Liguria. Some classic dishes include Ciuppin, a soup made from the little, leftover fish from the market; Buridda, warm saltcod; and Cappon magro, a kaleidoscope of little vegetables and fish cooked in olive oil. The most common cooking technique is frying, of fish, but also of tons of vegetables and herbs, meat, flowers and focaccia. Local vegetables appear in innumerable recipes: stuffed, baked, marinated in carpione, in herb tarts, and focaccia seasoned with onions, rosemary and tomatoes.
Stuffed tarts, or torte, and focaccia, both savory and sweet, are almost synonymous with Ligurian cuisine. Be sure to try the local Fugassa, Farinata di ceci, and herb tarts. In terms of sweet breads, there are Frisciolata, Castagnaccio, almond cake, Pandolce, and sweet ravioli from Genoa to eat with a glass of Sciacchetrà.
An evening in Portofino. The food and wines of the Liguria Region
Pesto is used to flavor summertime vegetable soups or rice dishes, or tossed with dry, versus fresh, pasta. Historically, Genoa was the one of the first cities to produce dry pasta. The best hard wheat came from Crimea and was delivered to the port. Like in Sicily, the pasta was left to dry in the sea breeze. The pasta was formed into a number of sizes and shapes that have become symbols of Ligurian cuisine: trenette, troffie, pansotti, piagge and corzetti.
Not surprisingly, fish and seafood are popular in Liguria. Some classic dishes include Ciuppin, a soup made from the little, leftover fish from the market; Buridda, warm saltcod; and Cappon magro, a kaleidoscope of little vegetables and fish cooked in olive oil. The most common cooking technique is frying, of fish, but also of tons of vegetables and herbs, meat, flowers and focaccia. Local vegetables appear in innumerable recipes: stuffed, baked, marinated in carpione, in herb tarts, and focaccia seasoned with onions, rosemary and tomatoes.
Stuffed tarts, or torte, and focaccia, both savory and sweet, are almost synonymous with Ligurian cuisine. Be sure to try the local Fugassa, Farinata di ceci, and herb tarts. In terms of sweet breads, there are Frisciolata, Castagnaccio, almond cake, Pandolce, and sweet ravioli from Genoa to eat with a glass of Sciacchetrà.
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