Fulio's has been recognized by numerous newspapers, magazines, and guide books including the New York Times. Here is just a selection of the press coverage on Fulio's:

"Dining"

Fulio's Pastaria, 1149 Commercial Street, (503) 235-9001, is a warm and inviting place with Mediterranean colors and blown glass chandeliers. It serves mostly pasta, some with seafood and meat. (The New York Times, Sunday, March 7, 2004)

"Best New Restaurants"

Italian food is hardly haute cuisine. Still, humble pastas come alive at this laid-back downtown trattoria under chef-owner Peter Roscoe's care, their flavors and textures extending well beyond spaghetti and meatballs or fettuccine Alfredo. Rigatoni mutard showcases flavor bursts of excellent sausage, curried cream sauce swaddles plump patties of butternut squash-gorgonzola ravioli, while penne puttanesca and rigatoni salsa rosa are serious attempts to represent the simplistic and hearty culinary richness of Italian cooking. Presentations can be stunning: Columbia River grilled sturgeon topped with a refreshing avacado-sundried tomato salsa and sided with garlic-spiked sauteed spinach is reminiscent of the red-white-and-green Italian flag. Seared Ceasar salad (the romaine is chopped and grilled) topped with grated Parmigiano Reggiano and bread crumbs, is a signature Roscoe favorite. (Coast Weekend, January 8-14, 2004)

"Salts, vinegars and oils tempt tasters at Fulio's"

...Diners who can distinguish fine ingredients from garden-variety fixings are likely to appreciate restaurants that use the former rather than the latter... Roscoe wants to bring a 'James Beard awareness' of food to the Astoria area [he says] 'that's the best part of what I do.' (Coast Weekend, February 26-March 3, 2004)

"Swimming with sardines"

Peter Roscoe, an Astoria chef, is working to change that. 'Nature is providing us with a wonderful food, and we are not responding in kind,' he said. As part of a $95,000 federal special crop grant awarded to a local seafood processor, Roscoe has prepared sardines in a half-dozen ways and made presentations to Northwest chefs.
He also has researched techniques for removing the bristle of pin-sized bones that make sardines a tough sell. A Greek method of deboning by hand is one possibility. (The Oregonian, Monday, December 23, 2003)