Spinasse
Washington
Spinasse brings the cooking of Piemonte to Seattle’s Capitol Hill neighbourhood. Executive chef Stuart Lane’s experience includes culinary study in the Italian region, and the kitchen’s handmade pasta keeps that connection particularly tangible. Tajarin is the defining preparation: fine, hand-cut egg-yolk pasta served with cultured butter and sage or a pork-and-beef ragù. Pasta comes in half and full portions, allowing diners to try more than one preparation. Other dishes move through antipasti, risotto and meat courses as the menu changes. A recent menu has included taleggio-filled crespelle with figs and walnuts, rabbit meatballs with peperonata and polenta, and bavette with aubergine. The wine programme focuses on Piemonte, extending the regional thread from the plate to the glass.