A Visit to Italy in Alphabet City
To celebrate Christine's birthday, I went to Spina with her and Zach for a delicious meal! She had been here before and raved about it.
To start, we got the Kale Caesar Salad, dressed with focaccia croutons, parmigiano reggiano, anchovy and classic dressing. It was divine. I really do love kale, especially when it is covered in creamy dressing :) I also ordered some delicious wines but didn't take any pictures - trust that they were splendid. Also, the complimentary bread is AMAZING and you WILL order more!
Kale Caesar Salad
As another appetizer, we also got the meatballs, made with veal, beef and pork served in a tomato sauce and parmigiano reggiano. The serving size allowed each of us to enjoy one and a lil bit more. They were very flavorful and moist. Perfecto.
Meatballs
Because I don't know how to say no to duck fat, we ordered a side of duck fat fries with truffle aioli. Just when you thought the fries were decadent enough, they had to add truffle because WHY THE HELL NOT.
Duck Fat Fries with Truffle Aioli
Christine and I split the Squid Ink Fettuccine, she raved about having it previously, so I knew I had to experience it. This unique pasta is served with jumbo lump crab meat, shrimp and jalapeño lime pesto. A completely unique flavor combination that I absolutely loved. This is a must order dish! We also got the Lamb Orecchiette made with those cute ear shaped pasta, braised lamb and peas in a truffle butter sauce. Truffle 2x in one night? Boom. I loved this dish as well. Each of the pasta dishes were very different and didn't taste the same. They were a great complement - if you're looking for a variety of pastas, go with these two! Zach ordered the Malloreddus Bolognese made with saffron infused gnocchetti with a veal and pork tomato ragú. I was too focused on splitting our two pastas, so I didn't try Zach's - he seemed to enjoy it though!
Squid Ink Fettuccini
Lamb Orecchiette
Malloreddus Bolognese
This is a wonderful restaurant with delicious food at very reasonable prices for the portion sizes and ingredients used. I look forward to coming back!
Cheers,
Liz