It’s been nearly a year since I came back to Spinasse and they have a few new changes. The most important the communal tables were transformed into individual tables. I am not a fan of communal tables so this was great for me. But what didn’t change was the food, which is great, because the food at Spinasse is excellent. I call this true traditional Italian food.
Spinasse is located in capital hill and adorable, small, homey and the décor is simple and nice. Service is good and the folks know what they are talking about.
We had several things from the menu, we stated off with the Insalata di barbabietole e uovo, which is marinated beets with crushed egg, meyer lemon and pecorino. I am a beet lover so this is very good to me. Then we had some Pork Tartlettes also very good, but not my favorite. Then we had the Tajarin al ragù o burro e salvia which is fine hand cut egg pasta with ragù or butter and sage. This is my favorite dish on the menu. I have had this several times now and each time I just love it. It is Delishhh! If you are going here, this is a must order.
After that we also had the Ravioli di zucca which is squash ravioli with sage butter, crushed amaretti, and mandarinquat mostarda di Cremona. This is my 2nd favorite dish. Then we had the Tagatelli with butter and cream with anchovy’s flavor. And then we tried the Quial and also the Rabbit, with a side of asparagus. We were 6 people and did family style. Both Quail and Rabbit were delicious; I think I preferred the Quial over Rabbit if I had to choose again. The Tagatelli was my least favorite but still good, the reason it was my least favorite was that the anchovies were a little over powering for me. Everything on this menu was just fabulous, I really don’t; think you can go wrong.
Before I continue to the dessert section you have to remember that Spinsse they make their own pasta and you can tell the difference, it is just fabulous. Now my favorite is the ragu but some prefer the ravioli. You will just have to tell me which one you like better.
For dessert we had the Semifreddo di gianduja which was a hazelnut like icre cream. Oh this was excellent. Then we also had the Parmigiano-Reggiano con miele, which is aged, organic cow’s milk cheese served with cardoon flower honey. I didn’t know how good this was with honey. Both desserts excellent.
After I went to the Spinsse’s website I found out that they have a Chef’s Table. It says, ‘For those who seek the ultimate Spinasse dining experience, we’ve created an opportunity for chefs Jason Stratton and Carrie Mashaney to cook just for you. With a bird’s eye view into the kitchen, you can now reserve the Chef’s Table on Friday or Saturday night. Savor a fabulous showing of 10 courses from the kitchen’s seasonal whimsy of Piedmontese cuisine utilizing the array of local and artisan products from the Pacific Northwest.” What a fabulous experience for $100 per person. This is something I would try out.
If you haven’t been to Spinasse yet, what are you waiting for, go and have some true Italian food.
1531 14th Avenue E.
Seattle, WA 98122