Spinasse is a restaurant located in Seattle, offering Italian speciality products, all coming from the Piedmont region.
Executive Chef Stuart Lane attended the Italian Culinary Institute in Piedmont.
“We import all of our cheeses, olive oils, vinegar, wines, chocolate, prosciutto, prosciutto cotto and other cured meats, flour and truffles. We value quality, consistency and availability”, executive chef Stuart Lane tells Italianfood.net. Along with quality, consistency and availability, Lane says he looks for products that are always excellent and available within reason. “We don’t expect white truffles year round,” says Lane. When it comes to selecting products to import, Lane trys to look for, “unique ingredients for the sake of our guests as well as our own personal interest. We want to continue to grow, learn, and try new things”.
Spinasse is a Piemontese restaurant that focuses on cuisine from that region. While Artusi, named after Pellegrino Artusi, located just next door serves lighter fare from many cuisines throughout Italy. “Spinasse targets a more semi-fine dining crowd and Artusi is a little more casual,” describes Chef Lane.
All pastas are handmade in-house. Guests continue to love pasta above all other menu segments Lane says. As for what trends Lane has noticed among his guests, he says they are a little on the lighter side more pasta less entrées. The restaurant has experienced delays in vinegars, sparkling water and flour several times due to supply chain issues.
After finishing the Italian Culinary Institute, Chef Lane staged at the Hotel Monte del Re in Dozza Italy outside of Bologna. In 2010, Lane joined Spinasse as co-sous chef. Five years later, he became executive chef.
In 2021, Fodor’s Travel ranked Spinasse as one of the top 15 Italian restaurants in the country.