For every day or to celebrate a special event.
Where can you eat Italian pasta outside in Seattle and feel like you’re in Italy?
Guests come to enjoy the locally sourced food in a relaxing environment, knowing they will always leave satisfied.
It’s rustic and a bit old-fashioned, with wooden chairs and tables, lace curtains, and dark wood floors, but the space is open while providing a quiet, private experience for guests.
The food is the main focus at Seattle Restaurant Spinasse.
Every bit of pasta is hand-cut, made from eggs and a special flour imported from Italy.
Seattle’s Spinasse is where luxury, comfort, and pasta converge.
The star of the menu is Tajarin, the hand-cut egg pasta. It’s delicious with their specialty meat ragu or butter-sage sauce. The meat ragu is created with beef chuck, pork shoulder, prosciutto, and a housemade duck broth.
As a second, the lamb cutlet with chestnuts, leeks, and caramelized shallots are melt in your mouth tender and delicious.
Another specialty of the house is the Chef’s Polpetti di Coniglio or rabbit meatballs. They’re unusual and very sought after in Seattle.
Chef Stuart Lane says the menu almost writes itself because it is so connected to seasonal locally sourced foods. Seattle restaurants have embraced this concept to the point that it’s almost expected here.
He likes to keep it simple and let the ingredients shine.
When creating a filled pasta such as Pansotti, he uses whole-egg pasta, because the egg whites help with the elasticity in the pasta. When you fold the pasta over the homemade filling, you want it to be able to stretch a bit.
Chef Stuart Lane trained at the Italian Culinary Institute in Piemonte, Italy. He decided to take his North American culinary training one step further in order to receive a deeper understanding of the food culture and lifestyle of the region.
- He gained experience at the Hotel Monte del Re in Dozza Italy outside of Bologna. After returning to the U.S. he worked at Cafe Juanita as a prep cook, pastaoli, and chef de cuisine. Then, in 2010, Stuart joined Spinasse as a co-sous chef. In 2015 he assumed the role of executive chef for Spinasse and sister bar and eatery, Artusi.
“We want to be the type of restaurant where you feel like you can come in and just get a bowl of pasta and enjoy. Or if you’re coming in on your wedding anniversary and it’s a very meaningful moment in your life that we can offer that to you and give you a great experience. You know, I think that’s the strength of us is that it’s, it can be both, you can have like a very simple thing and just like have it on Tuesday, or you can have like this blowout special event in your life that you’ll remember forever. And we can give you both of those.” Chef Stuart Lane.
Angela Lopez is the General Manager and Wine Director.
She trained with Western Culinary Institute in Portland, Oregon, then went on to work with Kimpton Hotels and Restaurants, where she realized her passion for wine was her calling. After becoming certified as a Sommelier in the Court of Master Sommeliers, she joined Spinasse.
One reason for the high quality of wine and service at Spinasse is the presence of Angela Lopez.
Northern Italy meets the Pacific Northwest at Spinasse, where locally sourced ingredients are used to make dishes inspired by Italy’s Piedmont region.
Spinasse was recently named one of the Top Five Italian Food Restaurants in America by The Food Network.com
Spinasse
1531 14th Ave, Seattle, WA 98122 | Get Directions
Phone: 206–251–7673
http://www.spinasse.com/