From Chef Nathan Lockwood

I started as a college dishwasher in a loud, chaotic, scratch kitchen, captivated by the raw energy of the line. Eighteen months later, I cut my hair and went to culinary school.

After graduating, I joined Suzette Gresham and Giancarlo Patterlini at San Francisco’s Acquerello, learning the harmony of Northern Italian pasta. Even after taking a tournant role at Hubert Keller’s legendary Fleur de Lys, I kept making pasta for Acquerello in the mornings. Suzette later promoted me to a management role, and we earned our first Michelin star, which made us the only Italian restaurant west of Chicago to hold the honor at the time.

Moving on to a head chef role in west Marin, my rural roots took over. The garden's rhythm shaped our menus, anchoring the seasonal, land and sea approach with the high energy fun of a bustling kitchen.

Seattle is the perfect place to tap into that bounty. In 2011, my wife Rebecca and I opened Altura on Capitol Hill, the same neighborhood where we met over late night Dick's Drive In burgers. I designed Altura's open kitchen without walls so guests feel like part of the space. Here, our chefs and service staff work together, blending Italian flavors, French technique, and the Japanese tradition of capturing time and place through food.

Across the street sits Carrello, Altura’s lively younger sibling. The plates here are heartier, more rustic, and made for sharing. We have fun playing with bold flavors like spicy Calabrian chilis, anchovies, and fresh garden herbs. We make almost everything in-house, from handmade burrata, salumi, and focaccia to our own vinegar, Amari, and Nocino.

We can't wait to share our flavors, stories, garden, and table with you.