Osteria la Spiga
Italian restaurant · Capitol Hill ·
Northern Italian fare, homemade pastas, industrial-chic space
Northern Italian fare, homemade pastas, industrial-chic space
"This excellent Capitol Hill restaurant features dishes from chef Sabrina Tinsley, emphasizing northern Italian cuisine. Must-try pastas include tagliatelle with white alba truffle butter and the gnocchi al pomodoro." - Eater Staff
"A restaurant that runs a recurring guest-chef initiative called “Future of Diversity,” featuring a different chef of color each month. Participants say the series allows them to translate their pop-up work into a more formal dining environment, collaborate with peers, and present their cuisine to new audiences in a setting that elevates their profiles beyond one-off events." - Jaya Saxena
"Positioned as a certified dinner destination for northern Italian fare, Osteria La Spiga is known for dishes like tagliatelle in a white truffle butter sauce and tiramisu, and for its classic bolognese lasagna — the same lasagna that Tinsley has adapted into a single-portion “walking lasagna” served in a cup to preserve warmth while allowing for easy, on-the-go eating." - Adam H. Callaghan
"Osteria La Spiga is organizing a four-course meal on April 3 paired with wines made by four winemakers who were all the first Black female winemakers in their respective regions. Food will be cooked by Osteria La Spiga’s executive chef, Sabrina Tinsley, and Tahlia Bolden, Sommelier and Beverage Director for Lark restaurant, will be handling sommelier duties. Tickets start at $155 and are available online." - Jade Yamazaki Stewart
"On Capitol Hill I learned that Osteria La Spiga has launched the Future of Diversity Guest Chef Program: head chef and co-owner Sabrina Tinsley invites local BIPOC chefs to take over the kitchen one day each month to prepare three-course takeout meals while Tinsley conducts live Zoom interviews; Tinsley and her husband and co-owner Pietro Borghesi supply ingredients, equipment access, and online ordering, guest chefs receive 20 percent of meal proceeds plus tips and can earn extra from add-on sales of their own branded products, and the program—which started with Mahogany Williams of the Pickled Chef in February and Natalie Evans with Carlington Noble in March—has seen strong sales and positive Zoom responses with hopes to run through at least the end of 2021 and expand beyond." - Gabe Guarente
