"It’s hard to imagine a Seattle without Spinasse, chef Stuart Lane’s pasta paradise. First-timers will want to try the famed tajarin with butter and sage sauce, but the seasonal menu contains all sorts of delights, like the Barolo-braised beef cheek with celery root puree and pomegranate seeds, or the pan-roasted duck breast with turnip gratin." - Mark DeJoy, Harry Cheadle
Spinasse