A roman-style spaghetti with guanciale, black pepper, pecorino, and egg yolk. Before...
...and after.
Cavatelli with caramelized zucchini, ricotta, and basil.
For now, the menu includes fonduta ravioli with caramelized broccoli.
Expect to see more varieties of pastas—about four or five every day for lunch and dinner—like the eggless trenette which chef de cuisine Carrie Mashaney does with dungeness crab, cherry tomatoes, and chilies.
"One of the things you never know is what people will latch onto, so I think we're excited to see which pasta shapes people really love," he says.
Like any new menu, Stratton expects it will undergo some changes in coming weeks.
If you want to stray away from pasta, the dinner menu also has mains and antipasti like the shaved beet salad with ricotta, pickled shallots, and hemp seeds.
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).
