Grub StreetNew York

• New York
• Los Angeles
• San Francisco
• Chicago
• Philadelphia
• Boston

Here’s your tour of Spina, the latest to inhabit 175 Avenue B (before it, there was Uovo, Panicifico, Paolina, etc.). The restaurant has only been open a day and neighbors are already grumbling that the East Village hardly needs another trattoria (at this rate we’re tempted to expand that to New York in general), but PR is calling this a “fresh pasta house,” and just in case you forget it, there’s a pastamaker named Blanca right in the dining room. Head chef Roberto Patriarca brought her over from i Trulli, where he was a sous — he has also spent time at Felidia and Maremma. See his handiwork in our slideshow — Spina is currently open only for dinner, from Tuesday through Sunday starting at 5:30 p.m. (serving beer, wine, and wine punches), but brunch is soon to come.

INSALATE

ARUGULA
pecorino, merlot vinaigrette 8

TRADITIONAL CAESAR SALAD
in a parmesan bowl 9

ORGANIC BABY GREENS
lemon vinaigrette 8

BUFFALO MOZZARELLA
AND TOMATOES 12

AFFETTATI
choice of three 14

CACCIATORINI
small pork salame

PORCHETTA
roast pork

COPPA
lightly spiced salame

PROSCIUTTO DI SAN DANIELE
aged 18 months

SPECK
smoked peppered ham

BRESAOLA
air-dried beef

FORMAGGI
choice of three 14

TALEGGIO
Lombardia

PARMIGIANO REGGIANO (cow)
Emilia Romagna

ROBIOLA (cow, goat & sheep)
Piemonte

GORGONZOLA DOLCE (cow)
Lombardia

PECORINO STAGIONATO (sheep)
Piemonte

A ‘mpepata e cozze

Neapolitan mussels in peppered white wine broth

for the table
-10-

PASTA FRESCA
handmade daily

TAGLIOLINI
with clams and cherry tomatoes 15

PAGLIA E FIENO
with tomato and basil 13

PAPPARDELLE
al pesto 14

MALLOREDDUS
bolognese 14

MACCHERONCINI
with shrimp, saffron
and zucchini 14

ORECCHIETTE
with rabbit ragu 15

CAVATELLI
with broccoli rabe 14

BLACK FETTUCCINE
with crabmeat 15

GNOCCHI
with roasted eggplant, tomato
and smoked mozzarella 13

LASAGNA 14

RISOTTO 15
roasted beets & ricotta di bufala

CICCHETTI

PANZEROTTI 6
baby calzones with
tomato and mozzarella

TORTINO 8
pan-seared squid and baby artichoke cake with lemon dressing

FRITTURA 9
fried calamari, shrimp
and zucchini

GAMBERETTI 10
creamy lemon-garlic shrimp, fennel salad, pickled red onion

BRUSCHETTA 6
daily chef’s selection

POLPETTINE 6
meatballs in a rich tomato sauce

MORTADELLA 6
grilled mortadella

CARNE

BISTECCA ALLA FIORENTINA
grilled prime rib eye with
Swiss chard and Tuscan fries
for two 50

BATUTTA DI POLLO
grilled chicken
with baby greens 15

PESCE

PESCE ALLA GRIGLIA
whole grilled fish of the day with market vegetables
for two p/a

SALMONE
grilled salmon in a mustard sauce with pink peppercorns and asparagus 16

Spina, 175 Avenue B, nr. E 11th St.; 212-253-2250