Ever since chef Cindhura Reddy and her husband, Elliot Strathmann, took over the Spuntino space in 2014, the menu has slowly evolved based on the chef's heritage and the couple's travels. What started as a restaurant dedicated to locally sourced, handcrafted Italian fare has now shifted, meshing those European techniques with flavors from India, a nod to Reddy's upbringing. This means the ever-changing menu might showcase malai kofta gnocchi with cashews and Indian-spiced tomato sauce, an entree of yogurt-and-spice-marinated cauliflower, or wild elk tartare with ginger, garlic and a toasted masala aioli. Diners will recognize plenty of other Italian dishes, too, such as fresh burrata di bufala, hand-rolled capellini, charcuterie and arancini, which comes spiked with another non-Italian ingredient, Hatch green chiles from New Mexico.