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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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It is time for me to contribute to Fodor's instead of mostly lurking for information and pictures.
I recently did a 1 day photography whirlwind trip around Seattle...
Please see my Trip report @
http://foods-drinks-travels.blogspot.com/2013/09/sparkling-northwest-city-named-seattle.html Read more
We called this our Coffee, Hiking, Wine Trip; aka Just Relax
We're from NJ, but this was our 7th trip to each of these states. Read more
Family of 4, two kids will be 8 years old. Read more
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