Cafe Juanita
Washington
Cafe Juanita explores Northern Italian cooking through ingredients from Italy and the Pacific Northwest. Chef Holly Smith opened the restaurant in 2000, and its seasonal tasting menus continue to reflect that combination of culinary tradition and regional sourcing. Separate menus cater to omnivore and pescatarian diners and to vegetarian and vegan guests. Pasta remains a distinctive thread. Recent dishes include Parmigiano Reggiano caramelle with squash, chanterelles and black truffle, while supplements offer egg-rich tajarin with sage butter or caviar. Courses change with the available produce, seafood and meat. Italian wines lead the list, supported by French and Northwest producers, and diners can choose wine or non-alcoholic pairings to accompany the meal.