Vespolina Opens (Reopens?) Downtown

Here's a look at the pasta that awaits within.

By Nidhi Chaudhry September 8, 2014


Just like at Spinassi and Artusi, the highlights at Vespolina are the pastas, this time from the northern Italian region (like this tagliatelle with traditional bolognese ragù).

It's done. As of lunchtime today,  Aragona is gone and in its place is Vespolina, where chef Jason Stratton returns to the Italian fare that built him one hell of a following in the first place. As expected, handmade pastas take front stage, even more than at Spinasse. Artusi fixture Adam Fortuna is behind the bar during lunch (11:30 to 3), while chef de cuisine Carrie Mashaney remains a force in the kitchen. The space remains the same, but the slideshow of glorious pasta dishes should prove how much things have changed on the menu.


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