One of the more exciting restaurant projects I've followed from inception to opening is Alla Spina, the Italian gastropub from Marc Vetri, Jeff Michaud, and Jeff Benjamin. It's on Mount Vernon Street west of Broad, just a half-block from Osteria and next door to Stephen Starr's Route 6 and Joe Volpe's catering hall, Vie, at the old Wilkie showroom.
I chuckled during a walk-through in fall 2010 as Vetri bounded like a kid through the former auto garage, gleefully pointing out the skylights and how he planned enormous new-but-old-looking garage doors along the facade. The menu, he explained, would be rustic bar food, the better to go with an industrial interior. It would not be a wine bar but a beer bar.
Flash forward. Alla Spina is getting national attention. GQ named it one of five hottest restaurant openings of 2012. It opens to the public Feb. 27.
Every time I drop by, more details dribble out. I've already told you about the chef's table on top of the beer fridge behind the bar, overlooking the whole shebang - which seats eight to 12 people. It will undoubtedly be one of the most-sought-after tables in town. But Vetri, Michaud, Benjamin, and chef Damon Menapace shared yet another fun detail: a table in the kitchen, seating six to eight.