From Chef Nathan Lockwood

In college, I stumbled into employment as a dishwasher at a local brewhouse. It was a scratch kitchen, it was loud, raucous and the cooks were mean. I was captivated by the raw energy and potential danger of the work. I never knew exactly what was going to happen next, and I couldn’t get enough. Eighteen months later I cut off my hair and applied to culinary school.

After school I landed at San Francisco’s Acquerello in the incredible company of chef Suzette Gresham and sommelier Giancarlo Patterlini, and I began to develop an understanding of Northern Italian-style pasta, the simple harmony of egg yolks and flour. After accepting a tournant position at Fleur de Lys, chef Hubert Keller’s famous San Francisco institution, I continued to produce pasta for Acquerello in the mornings before work. Suzette eventually offered me a management role and over the next years we earned our first Michelin star—the only Italian restaurant west of Chicago to be recognized at the time.

When I moved on to a head chef role in west Marin, my rural roots grew into my cooking. The natural rhythm of the garden guided the creation of my menu and became the cornerstone of my approach. I’ve stayed connected to the seasonal inspiration that comes from the land and sea—and the pure fun that comes from sharing great food in a high-energy restaurant.

Seattle is the ideal place to connect to the bounty of both.

In 2011, my wife, Rebecca, and I opened our fine-dining restaurant Altura in the same Capitol Hill neighborhood where we met over a late-night burger at Dick’s Drive-In. I designed Altura without walls intentionally welcoming guests into our kitchen. The chefs and service staff work in tandem to present a menu that brings together Italian flavors, French technique and the Japanese culinary tradition of reflecting time and place through cuisine.

Carrello is Altura’s lively younger sibling, just across the street. Our plates are heartier, more rustic, and perfect for sharing over a spirited conversation. We are always having fun playing with the bold flavors of spicy Calabrian chilis, anchovies, and fresh herbs from our garden. We take pride in producing nearly everything in-house from handmade burrata, salumi, and focaccia to vinegar, Amari, Nocino, and more.

We are excited to share our flavors, our stories, our garden—and especially our table—with you.

See you here.

— Nathan Lockwood