LOCATION & HOURS
109 Grand Ave
Bellingham, WA 98225
​
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
-
We ask all guests to wear masks until they are seated, and when using the restroom.
-
We ask all guests to be mindful of others and stay at least 6' apart.
-
We require guests who are feeling sick or have symptoms of Covid-19 not to enter the premises.
-
All tables will be 6' or farther apart. No parties larger than 5 may be seated.
-
Bar seating will not be permitted.
-
Please use our hand sanitizer when entering our restaurant.
-
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.
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
​
