Just like the attributes of its pasta, Seattle’s Cascina Spinasse is where luxury and comfort converge. And like the ethos of most restaurants in the Pacific Northwest, making the most of local, seasonal ingredients is a no-brainer. “We have a lot of farms and dairies here, and we try to use as much of that produce and the fish and all of our game,” says Stuart Lane, Spinasse’s executive chef. “That is probably one of the biggest similarities of this scene — everyone’s trying to be as local and as farm-driven as possible. It’s so common that it’s almost overlooked; it’s a no-brainer that we all do that.” Spinasse is a nearly 8-year-old restaurant that specializes in traditional Northern Italian cuisine. And Chef Lane seems to be a perfect fit, given his background.