Article: Great sandwiches and tiramisu, too.(NWTicket)

Byline: Jonathan Martin; Seattle Times staff reporter

The industrial-sized meat slicer sitting just inside the door of Cafe da Pino is an appropriate greeting for this Italian bistro. Cured meat is all over the menu, and if you didn't get enough, there's more of it for take-home.

The four-table cafe is a one-man operation, with Pino Rogano, a longtime fixture on the Seattle Italian food scene, curing, slicing and serving. After several years in Rainier Valley, da Pino moved last year to Ravenna's Northeast 65th commercial district, where Rogano also supplies his meats to restaurants.

Da Pino's deli counter and sandwiches suggest it is a lunch ...

Related newspaper, magazine, and journal articles:

 
 
Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!