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Cascina Spinasse Review
Squeeze into this postage stamp–size eatery with its cream-colored lace curtains and true Italian soul—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. Secondi options can range from braised pork belly with cabbage to stewed venison served over polenta. The dessert selections are lovely; a favorite is panna cotta with cardoon flower honey. With the friendly service and dynamite grappa, amaro, and an Italian-focused wine selection, you likely won't mind paying the price, even if the restaurant is loud and small. For a well-crafted apertif, start out next door at Stratton's companion bar-eatery, Artusi (1535 14th. Ave.)
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