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Spinasse

<p>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.</p>

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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>>

– Kate Krader Restaurant Empire Builders

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>>

– Kate Krader Best New Chefs and their Simplest Recipes

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>>

– Kate Krader New Indie Restaurants

Last updated July 2011