Tartuca
Italian restaurant · Boise
3951 N Mississippi Ave, Portland, OR 97227
Highlights
Homemade pastas & pizzas, seasonal dishes, farm-to-table
Homemade pastas & pizzas, seasonal dishes, farm-to-table
"This intimate-yet-casual, mid-week-date-night spot in the former Radar space has already cemented itself among the greats of Mississippi. Couples toast with cocktails before nibbling at plates of house-baked focaccia and lamb meatballs, maybe even some burrata with walnut pesto. Explore the pasta options like bucatini with wild boar and brassicas or sunchoke gnudi." - Eater Staff
"The romantic vibes of this Mississippi Italian restaurant fit the menu, where meals begin with oysters on the half shell and end with amaro. Menus change frequently here, but they always involve some lovely pastas — ruffled radiatori with Bolognese, wild boar bucatini, or black truffle campanelle with Dungeness crab. Show-stopping secondis include pork osso buco over silky saffron risotto or herby roast game hen, and a regularly-updated wine list of mainly Italian bottles rounds out the meal." - Eater Staff
"Tartuca’s charming warm lighting and exposed brick walls set the scene for chef Jamie Wilcox’s open kitchen in the center of the space. Arranged like a stage, it’s perfect for viewing from a seat tucked into the front window, as you await charred-crust pizzas with topping combinations like maitake and coppa or pickled garlic scapes with kale and Pecorino. Pastas are also particularly special here, for those hoping to recreate a Lady and the Tramp moment." - Katrina Yentch
"Couples and small parties hover over antipasti and pastas at this intimate scratch Italian restaurant, where giant slabs of focaccia sit at the end of the chef’s counter, waiting to be sliced to order. Menus here are dictated by what’s in season, but the radiatori is one of its fixtures. The pasta’s squiggly folds are perfectly suited to trap Bolognese, which is complemented with fresh torn basil and a dusting of Parmesan. Gluten-free pasta is available." - Janey Wong
"This Mississippi Italian restaurant is a date night favorite, showcasing peak-season produce grown in Oregon and Southwestern Washington in pastas, pizzas, and starters. That means that one week dinner may involve raviolo in hazelnut brodo with mushrooms and mustard greens, while another may involve bucatini tossed with hakurei turnips and sorrel. Salads here are a must." - Eater Staff
