The menu is all northern Italy, with brightly flavored antipasti like anchovies smothered in a parsley-and-caper sauce and extraordinary house-made pastas like rapini-stuffed ravioli.
AS FEATURED IN...
From Food & Wine , JUL 2011
'In Italy, there's this hour-and-a-half before dinner when no one's even thinking of eating, when the bars are...MORE
From Food & Wine , JUL 2010
...Best New Chefs don't just miraculously appear: F&W editors spend months finding them. To locate cooks who are fantastically skilled, creative and driven...MORE
From Food & Wine , AUG 2009
...last summer, Neidermeyer opened Spinasse, an intimate trattoria with communal tables and pasta dishes like egg-yolk-rich tajarin that he sometimes tops with crisp fried sage leaves...MORE