The Seattle Times

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Ellen M. Banner / The Seattle Times

Friday, December 13, 2013

Bar Cantinetta fits the bill for tasty pasta in Madison Valley

Arancini — deep-fried risotto balls with a heart of smoked scamorza (a mozzarella-like cheese) — nestle in a minty English-pea purée at Bar Cantinetta. The Italian Greyhound cocktail is made with Tito’s, fresh grapefruit juice and a dash of Campari.