We house make our own gluten-free linguini pasta that can be substituted in many of our dishes.
Classic Italian street food. Saffron infused risotto balls stuffed with fontina cheese - breaded, quick fried and served on a smoky marinara.
Toasted crostini topped with whipped gorgonzola, red-wine-poached figs and topped with a sweet red wine reduction.
Local manilla clams in spicy tomatoes with prosciutto, basil, shallots & ouzo.
Eggplant Parmigiana Spectacular
Thin disks of eggplant encrusted with parmesan and fried crispy and golden, then layered with fresh mozzarella and a rustic tomato sauce and torn basil.
Anti-Pasta Party Plate
Local artisan meats and cheeses, pickled veggies, hand made crackers, fresh fruits and a bevy of surprises.
A summertime favorite. Heirloom tomatoes, fresh Mozzarella, basil and balsamic on bed of wild greens.
A heart of romaine and lightly topped with savory dressing, served with hand cut croutons and anchovies and finished with shaved parmesan cheese.
A simple salad of seasonal greens, organic carrots and dried cranberries - dressed with balsamic vinaigrette.
Soup of the Day
One of our daily handcrafted bowls of goodness - ask your server about today's.
Our handmade pasta entrees come with The Starter salad included (You're welcome) or you can upgrade to one of our specialty salads or soup of the day for $4.
Little pillows of pasta stuffed with pumpkin and tossed in a white wine, sage butter sauce and topped with shaved amaretti and toasted pumpkin seeds.
The Weeping Angel
A creamy tomato, garlic and vodka sauce with torn basil and red chili flakes for a little heat tossed with capellini (angel hair) pasta.
I Gnocchi What You Did Last Summer
House made ricotta gnocchi tossed with roasted butternut squash, melted leeks and a pinch of red jalapeño finished with bread crumbs and parmesan.
From the Puget sound straight to your mouth, fresh Manila clams tossed with our house made linguini in a white wine butter sauce with crispy house cured pancetta and roasted jalapeno.
The Forest Floor Frenzy
Wild mushrooms and walnuts foraged from the darkest woods melded with a cream sherry sauce and our house made pappardelle ribbon pasta.
A popular dish with the ladies of pleasure- fresh house made linguini tossed with a spicy sauce of nicoise olives, capers, anchovies, garlic and local Mama Lil's goat horn peppers, and mixed with our world famous marinara.
Sugar Snap Pea Carbonara
A traditional blending of fried house cured pancetta, chicken stock, egg and parmesan with sugar snap peas tossed with our hand made linguini pasta.
Wild Oregon Elk with fennel, thyme, Mama lil's peppers and pork shoulder slowly simmered into a creamy ragu tossed with our handmade pappardelle ribbon pasta.
Layers and layers of handmade pasta, meaty Bolognese, bechamel sauce and our world famous marinara covered with mozzarella and baked to perfection.
Tubes of pasta tossed with fresh basil and our world famous marinara then topped with mozzarella and baked to a golden brown.
Add Our Meaty Bolognese
Red wine braised lamb shank with a lamb and fig demi-glace topped with an arugula and horseradish gremolata. Served with a crispy polenta cake and braised seasonal greens.
The Choose Your Own Chicken Adventure
A juicy Washington grown-supreme cut chicken breast over roasted brussel sprouts and Yukon gold potatoes. With your choice of Lemon, parsley, caper piccata sauce. OR A wild mushroom creamy Marsala sauce.
A medium-rare Anderson Farms Strip Steak with a celery root puree, roasted carrots and marbled potatoes topped with a lemon-pepper compound butter and roasted Roma tomato.
Sunday Night Meatball
Sunday night is a special night around here. We get to have juicy meatballs tossed with spaghetti rustica pasta in our world famous marinara -- but only if we've been good all week.
Dolci Alla Bizzarro
White Chocolate Bread Pudding
With golden raisins and a decadent bourbon cream sauce. accompanied by a scoop of vanilla bean gelato.
Her Majesty's Secret Banoffee
A proper English parfait of bananas and chewy, chewy toffee with a graham cracker crust and topped with fresh whipped cream.
The name Tiramisu is Italian and means "pull-me-up", a reference to the magical healing effects of sugar, espresso and liquor.
Torte, Torte, Torte!
A rich chocolate flourless torte with toasted pecans and a blood orange glaze and topped with fresh whipped cream.
Why wait in line? Stay right here and choose from an assortment of flavors, provided by our good neighbors at Fainting Goat.
The House Wine
Glass - $6, Half Carafe - $15, Full Carafe - $28.
The House Reds
Italian Sangiovese or California Cabernet Sauvignon.
The House White
Italian Pinot Grigio.
Red by the Glass
Faltogano Chianti Riserva, Italy
What more can we say? It's a fabulous Chianti!
Col del Mundo Montepulciano, Italy
A beloved classic from Abruzzo– easy drinking.
Roscato Rosso Dulce, Italy
This Chilled sparkler, is slightly sweet and sorta naughty.
ZorZal Malbec, Argentina
Blackberries and plums out of the hills of Mendoza.
Renwood Zinfandel, CA
Peppery red with a warm mouth feel - Zin-tastic!
Cannonball Cabernet, CA
A great big wine in a 1/2 bottle Cool!
Shooting Star Cabernet CA
This beauty is from our good pal Jed Steele!! Love it!
White by the Glass
Sozo Chardonnay, WA
Slight oak- Proceeds help local food bank!
Mohua Sauvignon Blanc, New Zealand
Light grapefruit, bright and fun.
Columna Albarino, Spain
This baby was made for seafood!
St Urbans Riesling, Germany
Graceful in it's sweetness.
Malibran Prosecco, Italy
Bubbles make the night!
Red by the Bottle
Col del Mundo Montepulciano, 2013
A beloved classic from Abruzzo– easy drinking.
Colosi Nero d'Avola, 2013
These laid back tannis, are dreamy!
Luccarelli Negroamaro, 2012
Italian fruit bomb! It's a party in your mouth!
M Di Gresy Barbera d'Asti, 2013
This Barbera really delivers the goods — adorable.
Secoli Ripasso, 2013
The second passing of the Amarone grape delights the tongue!
Montecchiesi Super Tuscan, 2012
Little fruit, lots of sass! Full tannins!
Michele Chiarlo Barolo, 2009
A modern style with fruit in front, smothered in tannins.
Pra Amarone, 2007
Dark ruby color, rich and raisiny. Velvet mouth. Oh the decadence.
Castello di Poppiano Vin Santo
Classic Italian sweet amber dessert "holy wine". With a hint of nuttiness.
Fattoria Paradiso Vendemmia Tardiva Bianco Forli
Golden yellow with hints of pear and honey. Elegant and fresh.
A classic tawny from the oldest producers of port in the world. Dark and full of raisin-ess.
This 10 year old is lighter and more complex than traditional ports. Silky and a tad of spice.
disclaimer:pricing and availability subject to change.
Bizzarro has been a Seattle favorite since it opened in 1986 by original owner, chef and visual artist David Nast. He converted the building which was originally an auto workshop into his dream restaurant on a shoestring budget with a lot of hardwork, ingenuity, artistic inspiration and love. The eighties and early nineties saw line-ups down the street as people clamored for tables in this unique and quirky pasta house with ever changing inspired decor. David’s original waitress Kathleen who waited tables at Bizzarro for fifteen years became a local legend as she sang improvised operatic riffs to, for and about the customers and the food.