"Regulars are big fans (of the smoked salmon ravioli)-of the lemon zest that cuts the richness of the smoky salmon and its citrus-infused cream sauce, and the way the rosy fish lays plump in its translucent pasta pillow."

"Bartenders across the country are mixing cocktails with meaty flavors, so carnivores can get their fix before dinner even hits the table.  At Seattle's Tulio, chef Walter Pisano found inspiration in a classic Italian appetizer; He garnishes honeydew-infused grappa with prosciutto-wrapped melon.

( 15) "Why We Still Love It: Chef Walter Pisano's long stay at the helm ensures regulars get what they come for; generous meats and richly sauced pastas. We still swoon over the sweet potato gnocchi with sage."

"The Sweet Potato Gnocchi is so addictive that executive chef Walter Pisano can't take it off the menu. (fans of the dish complain). The handmade dough is cut into pillows, sautéed in fresh sage and butter, and then topped with mascarpone cheese for a creamy balance."

"Inspired by his own family's traditions, Walter Pisano, executive Chef of Tulio Ristorante in downtown Seattle, has long filled his Christmas Eve menu with dishes such as Salt Cod (Baccala), Stew with Sweet Peppers and Olives, Crab Ravioli with Winter Herbs and Sweet Butter, and Whole Roasted Mediterranean Sea Bass with Roasted Fingerling Potatoes."

"...Ellen Pompeo stopped into Tulio for an early lunch of spicy pasta."