Z Cucina di Spirito
Food, Service, Atmosphere
An Evening at Z Cucina di Spirito
Of the two of us, Mike is the bigger pasta junkie. This is mainly written from his perspective.
I am a second-generation American… My grandfather’s siblings were born in the Old Country. I know Italian food, from big family gatherings to experiments in our own kitchen, pasta is a huge part of my diet. It might explain my inability to lose weight, too... but I digress.
There are some great places in Columbus for good-to-great Italian food. There will be reviews in the future for Tony’s, T.A.T, Vittoria, and others. The reason we chose Z Cucina di Spirito to be our first Italian review on this platform was simple… The food is equally as good as you’ll get anywhere else, but the service is a shining star.
Let’s Start with the Food
Whenever it is my first time in an Italian spot, I will have spaghetti and meatballs. It’s my litmus test. If I like their spaghetti and meatballs, I will be willing to try other dishes.
The first time I was delivered a dish, I was pleasantly surprised to see what, obviously, was fresh-made pasta. None of that dried stuff out of a bag. Nothing grocery store purchased. No.. Thick, meaty noodles were pleasantly presented in a bowl… Not a plate. A pasta bowl.
Nestled beside the nest of noodles were two beautifully sized meatballs. It was easy to tell from their shape and texture that they were homemade.
I was ready. Salivating.
The first bite found my taste buds almost surprised at the amount of seasoning that was in the sauce. Basil and oregano stood out, but there is something different. Something I have yet to figure out. I will get there, though… I will find it and incorporate it into my own gravy.
The noodles were cooked perfectly, too. Al dente is overused in TV advertisements, but it is fact and it is true and they’ve hit the mark every time. Just chewy enough, but still with some body. The noodles are cooked to 100% perfection.
They also don’t hide their dish under a glop of cheese, either. It’s served correctly and the sauce is mildly chunky, with just enough tomato that you know it is for real.
The meatballs are exquisite. Blended meats and spices make up what is one of my favorite meatballs in the city. And they aren’t overcooked like many meatballs are. They embody deliciousness.
I'm going to pause for a second here to let Craig tell you about his experiences.
CRAIG: Man that guy can talk... he's right, though. The food and service are sublime. Always better than you expect, always a pleasant surprise.
Because Mike doesn't eat seafood (except for sushi, oddly), I am often faced with the daunting task of eating the Calamari Fritti all by my lonesome. It's not a difficult task, though, as it is the best Calamari I have ever had. It is meticulously prepared and not spongy, it is flavorful without being super fishy, and it is cooked with red bell pepper. I could write an entire review on this hand-battered goodness, but there are so many other things and captain wordy has already filled up too much space.
The first visit roped me in with a perfectly prepared rare filet mignon. Reasonably priced and cooked to perfection, it isn't overly seasoned. They let the cut of meat do its job. 100% recommend.
I've also very much enjoyed the Veal Parmigiana, the Linguini and Clams, and the rotating raviolis.
Let's Dine Away Again with the Italian Guy
Alright. Mike again. Now that he has made you drool some more, let’s talk about wine. On our second visit to Z Cucina di Spirito, Mark was our server.
I was talking big game about wine, testing him to see if he would sell me the most expensive bottle on the menu or take me down a path. I mentioned wanting a valpolicella and pointed at one specifically. It was on the higher end of the price list. I told him that I couldn’t decide between that and something super meaty like a Cab.
His eyes lit up because he was excited to tell me about an Amarone that they often have available that was around the same price point I was referring to, yet would answer my fruit forward AND bold needs. I hadn’t had an Amarone in quite some time, so was excited for it.
Aging: Like Fine Wine
Mark talked to me about the aging process and the fermentation that follows. He talked about the region from which the grapes are harvested and the time of year they’re best known to be ready. He taught me quite a bit about wine that night. That’s not an easy task.
He was right, too. The Amarone, specifically the one he recommended, complimented my meal perfectly.
And Finally, Mike's Meal Choice
That night, I had Orecchiette Pasta alla Zozzona. Spicy, bold, and lively, this blend of sausage, chili, black pepper, tomato, pecorino, and egg delivers in every category. And the Amarone stood up right next to it delivering a bold compliment to an already delightful experience.
End your night with one of the rotating, house-made desserts and you will also find Z Cucina di Spirito to be a place worth visiting many times over.
Fun fact – Mark and Liz, another server there, are a couple. Liz likes to pick on Mark being a know-it-all, while Mark shamelessly admits that Liz knows more than he does.
Z Cucina di Spirito
1368 Grandview Ave
Columbus, OH 43212
(614) 486-9200