Cascina Spinasse

Reserve

Cascina Spinasse Review

A postage stamp-size eatery with cream-colored lace curtains and true Italian soul has bar seating and communal tables. Squeeze in, and come hungry, because chef Jason Stratton knows how to make pasta. It's made fresh daily and comes with such sauces and fillings as lamb or rabbit ragu, roasted carrot and goat cheese, or duck confit. Brussels sprouts and kale are vivified with pine nuts and aged balsamic; the melt-in-your-mouth gnocchi nearly floats off the plate. Secondi options can range from braised pork belly with cabbage to stewed venison served over polenta. The dessert selections are lovely; two favorites are panna cotta with cardoon flower honey and delectable gianduja semifreddo. With the friendly service and dynamite grappa, amaro, and wine selection, you likely won't mind paying the price, even if it is loud and small. It's a night on the town to remember, and a perfect way to experience Capitol Hill's flourishing restaurant scene.