Bar Cotto

Bar Cotto

Geoffrey Smith

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Seattle,  Washington
There are no weak links on the menu in Bar Cotto, the Ethan Stowell salumeria adjacent to Anchovies & Olives. Start with the thin-crust Italian pizzas, edges blistered by a 650° oven after a four-day dough-fermentation process. Then there’s Lambrusco, the effervescent sweet red wine, and smooth barrel-aged negronis. But the star is undoubtedly the salumi, silky slices of prosciutto, mortadella, coppa, and salame, listed on an ever-changing chalkboard menu.
Last Reviewed July 2013


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