We are open for dine-in Phase 2 with restrictions.
We require masks to enter the restaurant.
 
Pick-up and delivery is still available.
Hours of operation:
Wednesday - Sunday 12-10
Brunch Sat & Sun 10-3

LOCATION & HOURS

109 Grand Ave

Bellingham, WA 98225

info@storiacucina.com

Monday  12a-10p

Wednesday  12a-10p

Thursday  12a-10p

Friday  12a-11p

Saturday  10a-11p

Sunday  10a-10p

We are closed Tuesdays

We do not currently take reservations for 7 or fewer. For parties of 8 or more please email us at info@storiacucina.com

 

Storia Cucina Phase 2

Operating Procedures

  1. We ask all guests to wear masks until they are seated, and when using the restroom.

  2. We ask all guests to be mindful of others and stay at least 6' apart.

  3. We require guests who are feeling sick or have symptoms of Covid-19 not to enter the premises.

  4. All tables will be 6' or farther apart. No parties larger than 5 may be seated.

  5. Bar seating will not be permitted.

  6. Please use our hand sanitizer when entering our restaurant.

  7. If you are not comfortable sitting in the restaurant we offer contactless pick-up and delivery through our website.

 

We are heeding these precautions to keep a safe work environment for our employees,

and safe dining environment for our guests. 

MENU

 

ANTIPASTI

HOMEMADE FOCCACIA | 4 (V)

1971 starter, rosemary, olive oil, marinara

add burrata +4

SEASONAL SOUP | 7  (GF)

CICOTTI MEATBALLS | 11

pork, beef, marinara, basil, pecorino, served with focaccia

TAYLOR SHELLFISH CLAMS | 12  (GF)

white wine, garlic, shallot, parsley

WOODSTONE OVEN BAKED BEANS | 9  (GF)

in tomato sauce, parmigiano, oregano

ARANCINI | 11

marinara, fontina, Calabrian chili aioli

PIZZA

MARGHERITA | 14

san marzano tomato, house-made mozzarella, basil

MARINARA | 12  (V)

san marzano tomato, oregano, garlic, basil

PEPPERONI | 16

san marzano tomato, house-made mozzarella, pepperoni

SEASONAL | MP

please see board for seasonal ingredients

add ons +2

arugula

castavelstrano olives

pickled peppers

mushrooms

add ons +3

pancetta

sausage

pepperoni

anchovies

burrata

vegan cheese

ZUCCHINI PANINI | 12

fresh mozzarella, pickled peppers, basil pesto, on itaian roll

LUNCH ADDITIONS

GARDEN SALAD | 12

baby kale, hard boiled eggs, garbanzo beans,

pepperoncini, parmigiano, balsamic vinaigrette

ITALIAN JOB | 12

spicy coppa, salami, mortadella, provolone, lettuce, pickled peppers, mustard

add tomato soup or side salad +5

CONTORNI

ROASTED CAULIFLOWER | 6 (GF) (V)

calabrian chiles, garlic, capers, parsley

MARINATED BEETS | 6  (GF) (V)

pistachio, shaved radish, balsamic, olive oil

LOCAL GREENS SALAD | 5/10 (GF) (V)

calabrian chiles, garlic, capers, parsley

KALE CAESAR SALAD | 6/12

focaccia croutons, radish, parmigiano, lemon vinaigrette

add white anchovy +3

PASTA

LUMACHE POMODORO | 14

di napoli tomato sauce, garlic, olive oil, basil, ricotta, parmigiano

CACIO E PEPE | 16

buccatini, butter, pecorino, cracked black pepper

SQUID INK GNOCCHETTI | 22

shrimp, clams, chili, lemon, capers, crispy garlic

PAPPARDELLE BOLOGNESE | 18

local beef & pork, tomato, rosemary, parmigiana

add ons +4

pancetta

burrata

BRUNCH ADDITIONS

BOMBOLINIS | 7

italian donut, cinnamon sugar, nutella custard

CARBONARA PASTA | 16

pancetta, caramelized onions, farm egg, parmigiano 

BUTTER BEANS & FARM EGGS | 12

sausage picante, salsa verde, basil, focaccia

WAFFLE (locally milled flour) | 11

1971 sourdough starter, blueberries, whipped marscapone

EGG SANDWICH | 8

fresh baked english muffin, calabrian chili aioli, fontina cheese, arugula

add pancetta +3

DRINKS

APERITIVI

SPRITZ | 10

gin, luxardo aperitivo, lemon, bubbles

AMERICANO | 10

campari, carpano antica, soda

HOUSE COCKTAILS

CALABRESE | 9

sirena aperol, vodka, grapefruit, Calabrian chile

PORTOFINO | 10

old tom gin, lemon, tonic, celery bitters, salt

SPAGNOLO | 9

tequila, crème de peche, ginger, lime

BISHOP | 11

mastika, green chartreuse, mint, cassis,

lime, mezcal 

LA VACANZA | 13

plantation 'Stiggens fancy pineapple rum, tequila,

dry curacao, mole, cinnamon, coconut  

VINO

gls ... .5L ... btl

Spumante

PROSECCO

'Acinum' Veneto IT NV

LAMBRUSCO

'Emma' Cantina de Sorbara IT 2016

10 ... n/a ... 40

9 ...  n/a ... 36

Rosé

Rosato*

'Ercole' Piedmont IT 2018

9 ... n/a ... 45

Bianco

HOUSE WHITE Fruili Chardonnay blend

'Scarpetta' Frico Bianco, Tuscany IT 2017 

MONFERRATO BIANCO*

'Ercole' Piedmont IT 2017

ARNEIS

'Tiebaldi Sisters', Piedmont IT 2018

8 ... 20  ... 401L

9 ... n/a ... 45

11 ... n/a ... 44

Rosso

HOUSE RED Sangiovese blend

'Scarpetta' Frico Rosso, Tuscany IT 18'

BARBERA DEL MONTFERRATO*

'Ercole' Piemonte IT 2019

NEBBIOLO

'Cantine Elvio Tintero' Langhe IT 2016

8 ... 20  ... 401L

9 ... n/a ... 45

 

11 ... n/a ... 44

CLASSIC

NEGRONI | 10

gin, campari, carpano antica

GODFATHER | 12

bourbon, scotch, amaro meletti, almond bitters

PROFONDO ROSSO | 9

cappelletti, cynar, ginger, citrus, bitters

DEATH IN THE AFTERNOON | 10

15 italicus, carpano classico, absinthe, soda

MARTINI | 10

gin or vodka, dirty or a twist

BELLINI | 10

creme de peche, prosecco

DIGESTIVI

AMARO | 8

GRAPPA | 7

LEMONCELLO | 6

COFFEE COCKTAIL | 9

*1 litre bottle

BIRRA

Draft (6)

KULSHAN HELIOTROPE IPA

WANDER UNCOMMON AMBER

CHUCKANUT PILSNER

GHOSTFISH GRAPEFRUIT IPA (GF)

PERONI (bottle only) 4

LOST GIANTS DRY CIDER 6 

NON-ALCOHOLIC DRINKS

SAN PELLEGRINO 500ml | 5

GINGER BEER | 5

LIMONATA | 5

MEXICAN COCA-COLA |5

ROSEMARY, CUCUMBER, SODA | 5

GINGER, THYME, LIME SODA | 5

 
 

San Francisco restauranteur Jonathan Sutton Cicotti is bringing classic Italian food and drinks to life with his new endeavor "Storia Cucina".

Our mission is to create a comfortable, affordable place to hang out, share good stories, and eat good food.

In our kitchen we make everything from scratch with quality, local products, including our pastas and breads, made with freshly milled flour from Cairnspring mill. Our bar specializes in classic Italian cocktails done right. 'Storia Cucina' is made by the ingredients & people who produced them, the recipes & people who passed them on, the chefs & their passions, our wonderful staff, and guests who share these experiences with us.

Food Philosophy

Jonathan Sutton Cicotti

Executive Chef/Owner

Chef Jonathan opened a slow food restaurant "Hillside Supper Club" in San Francisco in 2012. He has received national attention in publications such as Star Chefs, Food & Wine, Zagat, as well as cooking in the famous James Beard House in NYC. Jonathan Sutton has recipes from his Italian familia's "Cicotti", and couldn't be more excited to share them with his Pacific Northwest home roots.

Arlen Coiley

Chef de Cuisine/Partner

Arlen graduated from Fairhaven College, and has lived in Bellingham for the last six years. Arlen lived in Treviso, Italy, learning the fundamentals of Italian cuisine as well as starting his own pasta line. He is also a founder of Handshake Coffee Pop-Up.  

Events & Private Dining

We have great options for entertaining. Whether your group is looking to host a private event or have an event catered, we've got you covered.

To discuss availability and pricing for private events

please email us at info@storiacucina.com

 

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