Grassa

"Rick Gencarelli’s pasta palace recently opened on the Vancouver Waterfront, serving fresh pasta in shapes like bucatini and rigatoni in sauces ranging from meaty Sunday pork ragu to a light drizzle of garlic, chili flakes, olive oil, and Grana Padano. Wine by the glass or bottle, as well as craft beer and cocktails, are available to sip while gazing out the floor-to-ceiling windows at the Columbia River. The house red, a blend made by Coopers Hall winery in Portland, pairs well with the red sauce pastas." - Rachel Pinsky

"Rick Gencarelli’s pasta palace recently opened on the Vancouver Waterfront, serving fresh pasta in shapes like bucatini and rigatoni in sauces ranging from meaty Sunday pork ragu to a light drizzle of garlic, chili flakes, olive oil, and Grana Padano. Wine by the glass or bottle, as well as craft beer and cocktails, are available to sip while gazing out the floor-to-ceiling windows at the Columbia River. The house red, a blend made by Coopers Hall winery in Portland, pairs well with the red sauce pastas." - Rachel Pinsky

"This Portland favorite for fresh pasta doused in punchy sauces recently opened a large, bright space on the Vancouver Waterfront. The menu includes pastas like wild mushroom alfredo and cacio e pepe, as well as kid-sized portions of the spaghetti and meatballs and mac and cheese. On sunny days, the family can hit up the waterfront’s interactive water play feature after an early dinner, or take an easy stroll along the Columbia River Renaissance Trail." - Rachel Pinsky

"Grassa on the Vancouver waterfront. Their pastas are all great, but I have a special fondness for the Italian chopped salad with a glass of the house red. I like how the salt and vinegar mixes with the brightness of the wine." - Eater Staff

"A Vancouver outpost of Rick Gencarelli’s handmade pasta restaurant—the fast casual chain’s first Washington State location." - Eater Staff