pasta dish with purple onion blossoms

Cafe Lolo

Where to find us...

Residency

Three Sacks Full


January 29th - February 8th
Wednesday - Saturday
5PM - 9PM


918 NE 64th St. Seattle WA 98115
Call 206-330-9805 For Reservations

Pop Up

MoRa Wine Bar


Pasta and Wine Pairings for $25

(Ala carte and to-go available)


Every Sunday from 5-8pm
6105a Roosevelt Way NE, Seattle WA 98115

West Seattle

Farmers Market


Every Sunday
10AM-2PM


SW Alaska St & California Ave SW
Seattle, WA 98116

Each week, we will feature a new pasta shape, paired with two new seasonal sets inspired by local produce.

hands holding seasonal pasta
hands holding seasonal pasta
hands holding seasonal pasta
hands holding seasonal pasta
hands holding seasonal pasta
hands holding seasonal pasta

Our Pasta


  • Giacomo the Extruder

    Our workhorse - extruding new pasta shapes each week!



  • Jill the Mill

    We use our trusty mockmill to bring you fresh-milled Washington grain (for optimal pasta texture!), sourced from from Bluebird Farms

Our Partners


  • Bluebird Farms


  • Tonnemaker Farms


  • Skinny Kitty Farms


  • Olsen Farms


  • Preservation Meat Collective


  • Little Big Farms


  • ...and more!

Our Mission

Cafe Lolo is dedicated to providing our community with delicious, simple, seasonal dishes inspired by the abundance of local produce.

We support our Washington farmers by showcasing their beautiful ingredients through our food; in doing so, our aim is to help close the gap between farmer and consumer. We hope to strengthen our local food systems by expanding knowledge and creativity with the goal to show that locally raised farm grown produce is not only accessible, but is vital.

We believe in the sustainable approach of nose to tail and root to fruit cooking with the intention of utilizing as much of the animal or crop as we can!

What is most important to us, though, is that our guests feel welcomed and nourished. Come eat with us!

leah and alex at their farmers market stand

Meet the Team

pasta extruder
Giacomo the Extruder

Alex Halmi

Alex Halmi has been in the restaurant industry for over a decade cooking, graduating from the Culinary Institute of America in Hyde Park, New York, and working in kitchens in Australia, Portland and Seattle. Although he has been a pasta lover since birth, his affinity for creating pasta flourished while serving as Sous Chef at Salare in Ravenna. After cooking there for 4 years, Alex and his partner Leah dedicated a year WWOOF'ing at a small family operated farm in Kauai during the pandemic. Upon returning to Seattle, Alex landed the "pastaioli" position at Cascina Spinasse to sharpen his craft. In his free time Alex likes to experiment with new dishes, play frisbee and wrestle with his cat.

Leah Engel

Leah's passion for the culinary arts started early, growing up in a family that shared a love for food and cooking. As a teenager, she graduated from the Apicius culinary school in Florence, Italy, where she gained insight into the Slow Food Movement. Settling back in Seattle, Leah joined the team at Tonnemaker Valley Farm with the interest of celebrating locally grown food and sharing her enthusiasm with the public at farmers markets. Leah eventually landed a pastry position at Junebaby, where she learned everything from bread-making to plated desserts. She then continued as the AKM at Coyle's Bakeshop to hone her craft and work with ingredients she loves. Aside from baking, she loves to do yoga, spend time outside, and spot cats in the neighborhood. Alex and Leah are both currently working at their favorite restaurant, Three Sacks Full, in the Roosevelt Neighborhood.

pasta mill
Jill the Mill

Follow Us On Instagram!

Contact Us

cafeloloseattle@gmail.com
206-290-8592
Instagram @cafeloloseattle

Website by Hanna Engel