clock menu more-arrow no yes

Filed under:

Prolific Pasta Chef Plans Fast-Casual Lunch Spot in Denny Triangle

Vendemmia owner Brian Clevenger is opening GH Pasta Co. this fall with quicker takes on dishes served at his other restaurants

Fresh pasta will remain a focus at Brian Clevenger’s latest restaurant, GH Pasta Co.
Lou Daprile

Prolific pasta chef Brian Clevenger (Vendemmia, Raccolto, Le Messe, East Anchor Seafood) is opening his first fast-casual restaurant, GH Pasta Co., in Denny Triangle’s Insignia Towers this fall, serving lunch to the Amazonia office crowd 11 a.m. to 4 p.m. daily. With just 19 seats, the restaurant is planning to increase its output with preorders for pick-up and delivery.

The GH stands for General Harvest, the name of Clevenger’s restaurant group. Aside from the setback of Contadino, a restaurant and pizzeria combo that closed after just six months on Capitol Hill, the group’s focus on loosely Italian dishes with fresh pastas, local produce, and salads — like rigatoni with pork shank and red cabbage or dragon tongue beans with Fresno chile, almond, and mint — seems to be working. As such, GH Pasta Co. will feature quicker takes on the formula, still featuring seasonal ingredients prominently and shifting the menu daily. The drinks will include a handful of beers and small bottles of wine from around the state and country.

“I’ve wanted to do a fast casual restaurant for a long time so was pretty excited when this perfect location became available,” said Clevenger in a release. “I love the idea of high value and high quality product meeting, and being able to share our offerings with the downtown lunch crowd.”

Leading the GH Pasta Co. charge with Clevenger are chef Jason Brzozowy and general manager Zach Saffle, both veterans of West Seattle’s Raccolto. There’s no official opening date yet.

Vendemmia

1126 34th Ave, Seattle, WA 98122 (206) 466-2533 Visit Website

GH Pasta Co.

2306 6th Ave., Seattle, WA 98121 Visit Website

Sign up for the newsletter Sign up for the Eater Seattle newsletter

The freshest news from the local food world