Seattle, WA 98122
- Sun-Thu 5pm-10pm, Fri-Sat 5pm-11pm
- MasterCard, Visa, cash
- Catering, Family Style, Private Party, Wheelchair Accessible
Seattle Weekly's 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.
Tips from foursquare
Eating at the wood-topped bar with a view of the kitchen and sharing family-style hand-cut egg pasta with butter and sage is about as close to Piedmont, Italy, as you'll get without a passport.
Jason Stratton has made the trattoria inexorably his own with memorable pastas and Piedmont-influenced fare. Plus its recent expansion makes it (slightly) easier to get a table. [Eater 38 Member]
A rustic little trattoria with a focus on Piedmont where very good antipasti, homemade pasta and entrees are eaten at communal tables. The food woos — and wows — with straightforward charm.
The hearty cuisine of Italy’s Piedmont region—the marinated rabbit, the truffles, the big butter sauces—is impeccably, consistently thrilling at this rustic wood-hewn ristorante in Pike/Pine.
Sit at the bar and watch the chef's!