Photo Gallery: Spinasse, Seattle May 13 2010 • By POPSUGAR Food 0 1 An Amuse From the Kitchen What’s Your Reaction? 0 0 0 0 0 0 We were greeted with an amuse-bouche to start: Three pieces of crostini, topped with chicken liver mousse and flaked sea salt. Our Wine What’s Your Reaction? 0 0 0 0 0 0 Spinasse recommended a 2006 Tenute Cisa Asinari dei Marchesi di Grésy Barbera d'Asti, which had a nose of cherry and blackberry, as well as sufficient structure to match the food. Insalata di Radicchio Con Coniglio Sott'olio What’s Your Reaction? 0 0 0 0 0 0 A warm radicchio salad with marinated rabbit meat, beadcrumbs, and balsamic vinegar might've been one of my first experiences eating rabbit. It reminded me of a much leaner chicken. Insalata Russa What’s Your Reaction? 0 0 0 0 0 0 One of the most memorable dishes I had was an "insalata russa," or Russian salad, made with sunchokes, lemon, caper, and a tuna maionesse, then topped with an anchovy. I'd never had a tuna salad with such nuanced flavors. Crespelle di Barbabietole What’s Your Reaction? 0 0 0 0 0 0 I wasn't sure what a crespelle is, but soon learned it was the Italian version of a crepe. This dish paired beets and sumptuous ricotta cheese to create a fililng for the pancakes, which were then topped with hazelnut salsa verde and a cocoa sauce. Frittata Selvatica What’s Your Reaction? 0 0 0 0 0 0 This was a thin frittata made with nettles and levistico, Italian for lovage, a native European plant with a celery-like flavor. It was topped with seasonal green chickpeas and shavings of cheese. Tajarin al Ragù o Burro e Salvia What’s Your Reaction? 0 0 0 0 0 0 My dining companions and I didn't know what to expect when ordering this pasta dish, which was described as a "fine hand cut egg pasta with ragu." The paper-thin pasta looked exactly like the ribbons from an old-school cassette tape! Tagliatelle What’s Your Reaction? 0 0 0 0 0 0 To our great dismay, the kitchen had run out of its tagliatelle with pork belly ragu, so they suggested ordering tagliatelle with truffle butter, which was fragrantly nutty and addictively al dente. Patate al Forno What’s Your Reaction? 0 0 0 0 0 0 By the time these roasted purple marble potatoes with sage and butter arrived at the table, my friends and I were completely full. Open Kitchen What’s Your Reaction? 0 0 0 0 0 0 A view of the open kitchen from the bar.