Description
Pasta is still the focus of this neighborhood trattoria. Jason Stratton, who originally worked with Justin Niedermeyer to launch Spinasse, is its new chef and inspiration. Whether you order cipollini stuffed with salt cod ($12), roasted cauliflower flan with parmigiano-reggiano fonduta ($13), or fine hand-cut egg pasta with butter and sage ($22), your itch for homemade Italian food will be scratched. The humble but seductive flavors and textures that Stratton creates will leave you deeply satisfied yet wanting more. And you'll score extra points with the staff if you can pronounce the name of the restaurant correctly: spih-NAH-say.
