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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

October 19, 2012 at 8:51 PM

Arrivederci to Gaspare Ristorante and Bar

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Gaspare is saying goodbye to Phinney Ridge.

Dianne Trani, who opened Gaspare Ristorante and Bar with husband Gaspare Trani in 2005, alerted customers today that the Italian eatery’s final day will be Oct. 27.

The couple’s history in Seattle’s restaurant world goes back a lot further than the Phinney spot. They ran Gaspare’s in Maple Leaf, an “ebullient,” comfortable, quintessential neighborhood trattoria, for 14 years. John Hinterberger described it in 1991 as one of those places where “we go out to eat when we have neither the inclination nor the means to go out to dine.” The couple also ran the “darling brick-lined trattoria” Il Gambero in Belltown, which closed in 2004. Their latest incarnation got some love from this paper for Diane’s warm service as a hostess and for the “simple, spectacular style” Gaspare (a native of Ischia) showed with linguini con gambere.

Dianne Trani said in her email that they’ve “had a bumpy ride over the past 4 years trying to keep going as the economy took its toll.” She’ll continue working as a leasing agent, as she has for a few years, and maybe have time for more singing gigs. (Nancy Leson once wrote that you haven’t lived until you’ve seen Dianne “take off her reading glasses, doll herself up and bring in her backup band and former girl group (the fabulous Fenderskirts) for a rollicking night of jazz, swing and bebop.”)

Gaspare — “a workaholic,” Dianne noted — is weighing his options. The good news for the many who will miss them: They’re planning to offer catering services, and to be available for holiday parties.

“We have been so fortunate to be part of the milestones in your lives [and to have gained so many friendships],” she wrote. They’ll be open Tuesday-Sunday until the 27th; she urged people via email to stop in and say goodbye in person.

File photo of Gaspare Ristorante by John Lok/The Seattle Times

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