Mezzanotte
Day 1: 5-Course Tribute to Northern Italy Tasting Series
Opened in 2020, this exceptional eatery has appeared on such 2025 Lists as Eater’s “Best Italian in Seattle” and Infatuation’s “13 Best in Georgetown.” In the hands of Executive Chef Johnny Sullivan, Mezzanotte is an expression of NonnaKase, a kind of mashup of the Japanese omakase experience, literally meaning “leave it to the chef,” with Nonna, the grandmother/nurturer/storyteller figure who is the heart and soul of any Italian kitchen. Mezzanotte bridges Piedmont and Seattle, blending Northern Italian tradition with the Pacific Northwest’s incomparable bounty in brilliant antipasti, superb pasta dishes like risotto with maitake mushrooms and ricotta gnocchi with duck sugo and orange gremolata, and secondi like salmon with caramelized fennel and pickled Rainier cherries and chicken cacciatora. Diners know to save room too for the flourless chocolate cake or the butterscotch budino.“The Italian restaurant that Georgetown was waiting for,” raves Infatuation, so if you love Italian food as much as we do—and who doesn’t?—what more needs to be said? See you there!
About the Host:
Johnny Sullivan
Executive Chef
A PNW native, Chef Johnny Sullivan began his culinary journey in NYC, where he gained valuable experience at renowned establishments such as Diner and Dumont. In 2021, he launched The Marble Queen, a popular Portland pop-up turned food cart. He has since returned to Seattle, where he honed his craft at Spinasse and Vendemmia before taking the helm at Mezzanotte.
The Lineup
All courses will be individually plated. This menu will be Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
-
Focaccia Regale
crescenza cheese, oregano, chili flake
-
Ecolibrium Farms Kale Caesar
black garlic caesar dressing, heirloom tomato, anchovy, pistachio dust
-
Lasagna Verde
spinach pasta, fontina fonduta, maitake mushroom, english pea, salsa diavola
-
Pollo alla Cacciatora
mary’s organic heirloom chicken, plum tomato, cerignola olive, basil
-
Scorched Ricotta Cheesecake
hand dipped ricotta, salted strawberry, black pepper
Mezzanotte
1210 S Bailey St
Seattle, WA 98108
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Fish, Nut. They are NOT accommodating restrictions related to the following ingredients: Garlic (raw), Onion (cooked), Shallot, Dairy, Gluten, Mushroom. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
