Pasta is the star at chef-restauranteur Ethan Stowell's Tavolàta. House-crafted rigatoni, casarecce, conchiglie, linguini, and more, are made on-site daily. Sauces stick to tried-and-true, traditional Italian (think white wine, beef ragu, and traditional tomato), but the menu also includes antipasti, such as frisee and watercress salad, bruschetta, and duck liver mousse. The homey Italian menu contrasts with the Belltown restaurant's austere design: a cavernous space characterized with concrete walls, long, blond wood banquettes, and central, 26-seat communal table. The wine list is almost exclusively Italian.