Spinasse
Day 1: 5-Course Piemontese Panorama Tasting Series
Opened in 2008, this Capitol Hill institution has scrupulously maintained its standards, winning spots on Eater’s 2026 list of “38 Essentials” and Condé Nast Traveler’s list of “20 Best Restaurants in Seattle.” What’s more, its Tajarin al Ragu, which features hand-cut pasta with a beef and pork meat sauce, was named by Food Network as one of the “Best Italian Dishes in the Nation.” Hats off to Chef Stuart Lane, a Washington State native who spent formative years at the Italian Culinary Institute in Piemonte before joining Spinasse in 2010 as co-sous chef. In 2015, he assumed the role of executive chef for Spinasse and its sister bar and eatery, Artusi, which the New York Times also named one of the “25 Best Restaurants in Seattle.” At Spinasse, he is delighting diners with signature dishes like milk-braised pork with hazelnut-semolina gnocchi, polpetti di Coniglio (i.e. rabbit meatballs), and spectacular pasta. Indeed, Condé Nast Traveler says of Spinasse, “Welcome to spaghetti church, where pasta worshippers come to praise.” We are truly excited to visit their exclusive private space and to chat with Chef Lane. Join us!
About the Host:
Stuart Lane
Executive Chef
Chef Stuart Lane graduated from Bellingham Technical College with a degree in Culinary Arts, following it up with a degree from the Italian Culinary Institute in Piedmont, Italy. After honing his craft in the kitchens of the Hotel Monte del Re in Dozza, Italy, as well as Cafe Juanita, he joined Spinasse as co-sous chef in 2010. In 2015, he assumed the role of Executive Chef for Spinasse and Artusi.
The Lineup
Separate table requests will not be accommodated at this event. Courses #1, #2 & #5 will be individually plated; courses #3 & #4 will be served family-style. This menu will be Fish, Shellfish & Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Panzanella
italian bread, salumi, mozzarella, mushroom, rosemary
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A Spinasse Cucumber
basil, hazelnut, goat cheese, honey
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Cavatelli
guanciale, kale, parmigiano
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Capunet
braised beef & pork, market vegetables, caramelized honey sauce
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Bonet
chocolate custard, amaretti, almond cream
Spinasse
1321 East Pine St
Seattle, WA 98122
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Spinasse will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Pork in Course 1, 3, and 4 and Beef in Course 4. Substitutions will be provided.
- Pescatarians: There is Pork in Course 1 and Pork and Beef in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 3. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 3, Course 4, Course 5. Substitutions will not be provided
• Milk/Cream: Milk/Cream is in Course 1, Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 1, Course 3, Course 4. Substitutions will not be provided. Goat's Milk Cheese is in Course 2. Substitutions will be provided - Shellfish: This menu is shellfish-free.
- Fish: This menu is fish-free.
- Eggs: There are Eggs in Course 4, Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Hazelnut in Course 2 and Almond in Course 5. Substitutions will be provided.
- Alliums: There is Garlic (Raw) in Course 1, Garlic (Cooked) in Course 3 and Garlic (Cooked) and Onion (Cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: There is Mushroom in Course 1. Substitutions will be provided
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
