Spinasse opened in 2008 as a small, rustic Italian trattoria on Capitol Hill, with communal seating and a hyper-focus on handmade pasta rooted in the traditional cuisine of Piedmont, in Northern Italy. It built a following early on as one of the city's top Italian restaurants.
Since 2015, Chef Stuart Lane has carried that focus forward, working from Piedmont's traditional techniques while bringing in ingredients from Pacific Northwest artisans and small farmers. The menu runs on handmade pastas and seasonally inspired dishes and desserts, paired with a curated Northern Italian wine list. Diners frequently mention the ragu, antipasto misto, breadsticks, and semifreddo.
Spinasse has been named to Eater's Essential 38 list for Seattle, and the restaurant's chefs have been James Beard Award semifinalists for Best Chef five times between 2011 and 2015, following a Best New Restaurant semifinalist nod in 2009.
Since 2015, Chef Stuart Lane has carried that focus forward, working from Piedmont's traditional techniques while bringing in ingredients from Pacific Northwest artisans and small farmers. The menu runs on handmade pastas and seasonally inspired dishes and desserts, paired with a curated Northern Italian wine list. Diners frequently mention the ragu, antipasto misto, breadsticks, and semifreddo.
Spinasse has been named to Eater's Essential 38 list for Seattle, and the restaurant's chefs have been James Beard Award semifinalists for Best Chef five times between 2011 and 2015, following a Best New Restaurant semifinalist nod in 2009.