We are open for Phase Three with restrictions.
Indoor/Outdoor seating is available for parties up to 10.
Indoor dining is at 50% capacity.
Pick-up and delivery is available.
Hours of operation:
Monday 12p-10p
Wednesday 12p-10p
Thursday 12p-10p
Friday 12p-11p
Saturday 10a-11p
Sunday 10a-10p
Daily Happy Hour 3-6
Brunch Sat & Sun 10-3
LOCATION & HOURS
109 Grand Ave
Bellingham, WA 98225
360-734-1929
Monday 12p-10p
Wednesday 12p-10p
Thursday 12p-10p
Friday 12p-11p
Saturday 10a-11p
Sunday 10a-10p
We are closed Tuesdays
We do not currently take reservations. For large orders and catering please email us at info@storiacucina.com
HAPPY HOUR
daily 3 - 6p
TIGELLE | 3
(italian street sandwich)
ARANCINI | 7
marinara, fontina, Calabrian chili aioli
MARGHERITA PIZZA | 12
san marzano tomato, house-made mozzarella, basil
PERONI | 5
APEROL SPRITZ | 6
BEER & HOUSE WINE | 5
NEGRONI | 7
ITALIAN TRIO | 10
peroni + fernet + tigelle
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 | 14 (GF)
white wine, garlic, shallot, parsley
CRISPY SPRING PEAS | 9 (GF)
garlic, shallot, saba, pecorino, pancetta
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
CAPRESE PANINI | 10
freshly stretched mozzarella, tomato, basil pesto, arugula, pickled peppers, on italian 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, on italian roll
add seasonal soup or side salad +5
CONTORNI
ROASTED CAULIFLOWER | 6 (GF) (V)
calabrian chiles, garlic, capers, parsley
ARTICHOKE SALAD | 6 (GF) (V)
white beans, celery, olives, fresh herbs
LOCAL GREENS SALAD | 5/10 (GF) (V)
balsamic vinaigrette, shaved radish
KALE CAESAR SALAD | 6/12
focaccia croutons, romaine, 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 SPAGHETTI | 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, vanilla custard
CARBONARA PASTA | 16
pancetta, caramelized onions, farm egg, parmigiano
POLENTA & FARM EGGS | 12
sausage picante, salsa verde, basil, focaccia
WAFFLE (locally milled flour) | 11
1971 sourdough starter, blueberries, whipped marscarpone
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
MARIO CICOTTI | 11
bourbon, nocino, borghetti, tobacco bitters
A MONK'S DREAM | 12
mezcal, luxardo maraschino, green chartreuse, cucumber, lime
LA SERATA | 9
tequila, Calypso Kitchen hibiscus, sage, ginger, lime
CALABRESE | 9
sirena aperol, vodka, grapefruit, Calabrian chile
PORTOFINO | 10
old tom gin, lemon, tonic, celery bitters, salt
LA VACANZA | 13
plantation 'Stiggens fancy pineapple rum, tequila,
dry curacao, mole, cinnamon, coconut
CLASSIC
NEGRONI | 10
gin, campari, carpano antica
GODFATHER | 12
bourbon, scotch, amaro meletti, black walnut bitters
PROFONDO ROSSO | 9
cappelletti, cynar, ginger, citrus, bitters
DEATH IN THE AFTERNOON | 10
15 italicus, carpano classico, absinthe, soda
MANHATTAN | 11
rye, carpano rosso, angostura
BELLINI | 10
creme de peche, prosecco
ITALIAN 75 | 11
limoncello, prosecco, lemon
DIGESTIVI
AMARO | 8
GRAPPA | 7
LEMONCELLO | 6
ESPRESSO MARTINI | 9
VINO
gls ... .5L ... btl
Spumante
PROSECCO
'Acinum' Veneto IT NV
LAMBRUSCO
'Emma' Cantina de Sorbara IT 2016
10 ... n/a ... 40
9 ... n/a ... na
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
8 ... 20 ... 401L
9 ... n/a ... 45
11 ... n/a ... 44
ARNEIS
'Tiebaldi Sisters', Piedmont IT 2018
Rosso
HOUSE RED Sangiovese blend
'Scarpetta' Frico Rosso, Tuscany IT 18'
BARBERA DEL MONTFERRATO*
'Ercole' Piemonte IT 2019
8 ... 20 ... 401L
9 ... n/a ... 45
11 ... n/a ... 44
CORVINA & RONDINELLA
Bardolino 'Le Fraghe' Veneto IT 2019
*1 litre bottle
BIRRA
Draft (6)
KULSHAN HELIOTROPE IPA
STRUCTURES BREWING HEFEWEIZEN
CHUCKANUT PILSNER
ASLAN COSMIC CREAMS IPA
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 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 Cicotti
Owner/Executive Chef
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 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. 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
Affordable, local & delicious
Storia Cucina brings casual, fun Italian food to Bellingham
Lopez Island boys bringing Italian food and cocktails to Bellingham
Best New Restaurant 2020