Spinasse's Jason Stratton took over the old Thoa's space to open a contemporary Spanish restaurant with a top-notch crew that includes Carrie Mashaney, Chris Tanghe and bar manager David Nelson.
The 3,200 square-foot restaurant in the old Red Fin space is punctuated by a 9-foot Inferno grill, which makes sitting at the counter a warm welcome from winter.
Sighs of relief all around when Matt Lewis finally opened his New Orleans-inspired restaurant in Upper Fremont after years. Turtle bolognese, gator wings, pig ears and shrimp & grits are standouts.
Features French brasserie classics like pate de campagne & moules frites; serves crispy fries with 4 cuts of beef paired with any of 4 sauces, including red wine reduction and horseradish cream. Read more.
