Named after the three-ingredient cocktail, Spaghett is finally open in the historic Young Morrison House, serving hand-crafted pasta and thoughtful drinks. The concept is part of Chef Sam Hart's Irreverently Refined Hospitality restaurant group. Chef Kendall Moore leads the kitchen and Executive Bar Director Amanda Britton curates the cocktail menu. One of many highlights on their opening menu is the potato gnocchi arrabbiata, a dish featuring fluffy ricotta gnocchi doused in a classic Italian tomato-based sauce with a kick.
THE INSPIRATION
"The inspiration behind this dish, and our food at large, is our produce,” says Moore. “We serve it through the lens of Italian food and the way your grandmother would cook for you."
THE INGREDIENTS
What makes this gnocchi dish, Moore says, are fresh ingredients like tomatoes and potatoes from FreshList, farm-fresh eggs and flour from South Carolina. The little slivers of jalapeño topping the sauce add a fresh and spicy bite, while the basil leaves help cool it down. A side order of focaccia bread is recommended to help sop up the sauce.
THE EVOLUTION
Love a dish at Spaghett? Don't get too attached; the team's emphasis on local ingredients means dishes are subject to change with the season. "I'm looking ahead to the red kuri squash that will be available soon to see how the dish will change," says Moore. No doubt the next variation of gnocchi at Spaghett will be one not to miss.