We hadn’t been to Spina in several months, so decided to go last night and had a very enjoyable meal. Started with meatballs and a beet salad, then chestnut pappardelle with duck confit and goat cheese gnocchi with wild mushrooms and a truffle-flavored cream sauce. All pastas are made in-house, and while there is a limited selection of other main courses, pasta is really what they specialize in. They have a nice selection of beers on tap, our favorite being Breckenridge vanilla porter. A lovely dinner, reasonably priced, in a nice setting with excellent service.
Robert Rems' Open House 