Spinasse

Opened in August of 2008, Cascina Spinasse, led by chef Stuart Lane, has captivated local and national attention for its authentic incorporation of the dishes of Piedmont, including handmade pastas, with the use of local artisan and farmers of the Pacific Northwest, alongside Italian ingredients. Spinasse’s renowned hand cut Tajarin pasta with either a beef and pork ragu or burro e salvio—a cultured butter and sage sauce, is a must-try dish for any visitor. The notable wine list is exclusively focused on the varietals and winemakers of northern Italy and cocktails feature Italian spirits for classic cocktails.