La Spiga

The story

Crafted with passion, served with love

Honoring Emilia-Romagna, One Plate at a Time

Osteria La Spiga was co-founded in 1998 by Executive Chef Sabrina Tinsley and her husband Pietro Borghesi with a clear purpose: to bring the authentic northern Italian cuisine of Emilia-Romagna to Seattle. That regional focus — rare even among Italian restaurants — has earned La Spiga recognition from Gambero Rosso, Italy's most authoritative food guide, which awarded the restaurant its 2 Forks distinction. As Pietro puts it, "An evening at la Spiga is like dining in Italy — without the plane fare."

The Food: Seasonal, Handmade, Rooted in Tradition

The menu is a direct tribute to Emilia-Romagna, the Italian region celebrated for its pasta, cured meats, and aged cheeses. Every pasta is handmade using fresh local eggs and sustainably produced Shepherd's Grain flour. Dishes like Tagliatelle al Ragù Bolognese, asparagus-filled Tortelli agli Asparagi with lemon butter and pecorino rustico, and Lasagne Verdi — spinach noodles layered with ragù and béchamel — anchor the primi. The house-made breads of Emilia-Romagna deserve their own mention: gnocco fritto, piadina romagnola, and olive oil baguettes arrive fresh from the kitchen each service.

Secondi are concise and deliberate — slow-braised lamb shoulder with anchovy and fava bean purée, or a vegan oven-baked bean casserole with polenta herb crust. Dessert brings Pietro's mother Ida's tiramisu recipe, a flourless hazelnut cake with amaretto chantilly, and a seasonal panna cotta. Chef Sabrina pairs the finest Italian ingredients with what is freshest from local sources, so the menu shifts with the seasons.

The Space and the People

After eight years in a smaller venue, La Spiga moved into the historic Piston & Ring building on Capitol Hill — a former auto body shop transformed by Graham Baba Architects into a loft-like dining room of wooden beams, iron work, and a massive bar backed by an impressive wine collection. The mezzanine is well suited to private parties, and the overall atmosphere has been described as "cool enough for a date, yet warm enough to bring the family."

Behind the kitchen, Chef de Cuisine Juan Campos Barragan works alongside Sabrina, while Beverage Director Max Cone oversees a drinks program that runs from Italian spritzes and inventive house cocktails to an extensive wine and port selection. The northern Italian cuisine that La Spiga has championed for over two decades feels as considered today as it did at the start.