With a legacy of curating elegant dining experiences, brothers Andrew and Giancarlo Martino, took over Cornuto in 2017.

Literally raised in classic Italian restaurants around the Pacific Northwest (their father Tommy Martino owned Pike Place Market’s il Bistro in the 90s,) the brothers Martino grew up to build strong resumes at local mainstays like Hitchcock (Bainbridge), Cremant (now closed,) various Via Tribunali locations, and others for a combined 35 years in the industry.

These days, at Cornuto, the Martino brothers run with a small team serving up an elegant, simple menu featuring pizzas inspired directly by Naples (original home of the ‘zza), with sides like Uncle Paulie’s handmade meatballs and tasty libations to boot, five nights a week.

LOCAL AND IMPORTED INGREDIENTS ALIKE, QUALITY GUARANTEED

Cornuto serves‘VERA PIZZA NAPOLETANA,’ certified Neapolitan Pizza, with certain ingredients and a wood burning oven imported straight from Italy.

Due to temporary supply chain issues during COVID-19, Cornuto switched to house-made pizza dough (and stuck with it!) with a sourdough starter from local baker and chef Alexandra Greenwald of Alexandra’s Macarons.