Reservation

AboutUs

Spinasse Chef Stuart Lane

StuartLane

EXECUTIVE CHEF
Following a creative writing degree from Western Washington University, Stuart enrolled at Bellingham Technical College where he graduated with a degree in Culinary Arts. In 2004, he left for Costigliole d’Asti to attend the Italian Culinary Institute in Piemonte. He later staged at the Hotel Monte del Re in Dozza Italy outside of Bologna. Upon returning to the U.S. he worked at Cafe Juanita as a prep cook, pastaoli, and chef de cuisine. In 2010, Stuart joined Spinasse as co-sous chef. In 2015 he assumed the role of executive chef for Spinasse and sister bar and eatery, Artusi.

 

AngelaLopez

GENERAL MANAGER & WINE DIRECTOR
Angela entered into the hospitality industry by obtaining a diploma from Western Culinary Institute in Portland, Oregon. While there, she began a 13 year career with Kimpton Hotels and Restaurants working in various properties in a multitude of roles. With Kimpton, she realized that her passion for wine and service would be her calling.

In 2007, Angela moved to Seattle with her wife Tiffany to join the team at Sazerac restaurant in the Hotel Monaco.

In 2010, Angela became certified as a Sommelier in the Court of Master Sommeliers. She joined Spinasse as a server and bartender in 2013. In 2015, she assumed the role of General Manager/Wine Director helping to facilitate the high quality service for which Spinasse and Artusi are known.

Angela Lopez

 

Reservations

Spinasse & Artusi are currently offering takeout. Please place your order via TOCK or call us at (206) 251-7673.

We accept and strongly recommend reservations.

Reservations can be made by phone at (206) 251-7673, or on Open Table below.

Please let us know of any special requests or dietary restrictions at the time that you make the reservation, and we will do our best to accommodate your preferences. We ask that you arrive on time, as we only hold the reservation for 15 minutes. We do have walk-in seats available at our dining counter and at a couple of tables.

A credit card is required for all reservations. We have a 48-hour cancellation policy — if the reservation is not cancelled 48 hours in advance, or in the event of a no-show, a fee of $30 per person will be charged, which also includes the number of guests to arrive. A gratuity of 20% will be added for parties of five or more.