Spina

The story

Crafted with passion, served with love

A Straightforward Italian Table in Atwater Village

On Glendale Boulevard in Atwater Village, Spina operates with the kind of clarity that Italian cooking rewards: good ingredients, classical technique, no reservations. The room is open for lunch and dinner, with outdoor seating that suits the easy pace of the neighborhood. Gambero Rosso, Italy's most authoritative food and wine guide, awarded Spina a fork in its 2026 edition — recognition that carries particular weight for an Italian restaurant operating outside Italy.

The Menu

The kitchen works through the full arc of an Italian meal without overcrowding any section. Antipasti lean on imported product handled simply — Prosciutto di Parma with burrata and arugula, Caprese built around mozzarella di Bufala D.O.P., and grilled King Oyster mushrooms with balsamic reduction.

The pasta course is where Spina earns its attention. Spaghetti Cacio e Pepe stays true to its Roman roots — Parmigiano, Pecorino, black pepper, nothing else. Ravioli Verdi di Spinaci e Ricotta are filled in-house and finished with butter and sage. For something more indulgent, Tonnarelli al Tartufo e Salsiccia pairs spicy sausage and fresh black truffle with hand-cut pasta. Pappardelle al Ragù di Agnello — slow-cooked lamb, Pecorino, parsley — is the kind of dish that takes hours to make and seconds to understand.

Secondi cover both land and sea: grilled Mediterranean branzino with salmoriglio, Atlantic salmon with capers and rapini, a 12oz prime ribeye finished with arugula and Parmigiano, and a grilled tomahawk pork chop. The approach throughout is grilled or simply sauced — nothing obscured.

The Wine List

The all-Italian wine list is genuinely considered. By the glass, options span Prosecco through Chianti Classico and Aglianico. Bottles reach from a Barolo 2018 and Brunello 2015 up to a Gaja Barbaresco 2019 — a selection that signals the kitchen's seriousness about the Italian table as a complete experience.

Spina is walk-in only, open daily from noon, and does Italian cooking the way it should be done: without fuss, and without apology.