“It is true that man does not live by bread alone; he must eat something with it. And the art of making this something as economical, savory and healthy as possible is, I insist, a true art.”
In 1891, Pellegrino Artusi published the landmark La Scienza in cucina e l’arte di mangiare bene (The Science of Cooking and the Art of Eating Well). Written as a cookbook for middle-class families, Artusi used intuitive and humorous insight into manners, nutrition and culinary technique to create a national cuisine, collecting recipes from all over Italy.
Artusi is the brainchild of Spinasse Chef Jason Stratton. He has passion for the foods, spirits and cocktails that fall within the Italian palate and has focused his menu at Artusi on exploring the roots of Italy’s cuisine, culling recipes from the medieval and Renaissance eras up through the Futurists and beyond.
It is in this spirit that we are delighted to welcome you. Inspired by our namesake, Artusi is a place to relax after a day’s work with good food and great drinks.