Fargo – After a short relocation across the block, Spaghetti Western opened its new 402 Broadway space on Oct. 23, offering a larger kitchen, full bar service to tables and room for 20‑25 additional guests.
Why the move matters for downtown diners
Owners Brighid Maguire and Fabrizio Di Gianni said the previous venue felt like a “sardine can,” limiting their ability to produce fresh pastas, sauces and house‑made sausage. The cramped kitchen also forced the couple to turn away customers on busy weekends.
“We were tired of saying we couldn’t accommodate you,” Di Gianni explained. “The new space lets us serve more people without compromising quality.”
New space, new amenities
The former Nova Supper Club location provides a more open floor plan, allowing the restaurant to add a full bar that will serve tables, though there is no dedicated bar seating. The owners plan to hire additional staff and expand their Northern Italian menu as they settle into the larger venue.
During the soft opening, the restaurant limited service to about 100 guests and postponed DoorDash delivery while staff familiarized themselves with the new layout.
Atmosphere and décor
The refreshed interior blends trattoria charm with Victorian touches and nods to classic Sergio Leone westerns. Warm cream walls are highlighted by oversized damask‑style wallpaper, and repurposed booths from Nova have been painted dark brown with grey‑green cushions.
Family heirlooms—such as a portrait of Maguire’s great‑great‑grandmother Mary White and a painting of her mother’s childhood horse, King Charles—add a personal, community‑focused feel.
Menu highlights remain
Regulars can expect all the favorites to stay, including pillowy gnocchi in a decadent cheese sauce and Di Gianni’s grandmother’s meat sauce made with locally sourced Nohava Ranch beef. The Caprese salad features ripe tomatoes, fresh mozzarella and house‑made basil oil.
Di Gianni, originally from Northern Italy, brings experience from a boutique butcher shop in Italy, a stint as head server at Gordon Ramsay’s Hell’s Kitchen in Stateline, Nevada, and sommelier work at a Lake Tahoe resort.
Community focus
Both owners emphasized their commitment to downtown Fargo’s small‑business ecosystem. “We love downtown,” Maguire said. “None of us are getting rich, but we support each other by recommending other restaurants when we’re full, and they do the same for us. It’s a close‑knit community.”
Spaghetti Western invites locals to follow updates on Facebook for hours, specials and upcoming events.
Original reporting: InForum (Fargo section) — read the source article.
