spinasse1
1 of 7
Slideshow-prev-disabled Slideshow-next
spinasse8
2 of 7
Slideshow-prev Slideshow-next

Spinasse’s pastaiolo Victor Ramos stands in the restaurant’s pasta-making station.

spinasse5
3 of 7
Slideshow-prev Slideshow-next

The new bar.

spinasse2
4 of 7
Slideshow-prev Slideshow-next

With the remodel, Spinasse increases its capacity by 24 guests.

spinasse3
5 of 7
Slideshow-prev Slideshow-next

Dishes planned for the spring include: "Oregon Ribeye with Spring Panzanella, Fava Beans and Bagnet Vert; a Sheep’s Milk Ricotta and Spring Herb Caramelle; and a Poached Trout Salad with Fava Beans," according to press materials.

spinasse4
6 of 7
Slideshow-prev Slideshow-next

Cute plant.

spinasse6
7 of 7
Slideshow-prev Slideshow-next-disabled

Jason Stratton, Spinasse’s Executive Chef.

spinasse1
spinasse8
spinasse5
spinasse2
spinasse3
spinasse4
Slideshow-next
spinasse6
Slideshow-prev

Please help us keep this community civil. We retain the right to remove or edit comments containing personal attacks or excessive profanity, and comments unrelated to the editorial content. Consult our Terms of Use for more details.