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Octopus with caramelized romanesco, cauliflower and pear onions at Aragona.
MARK HARRISON / THE SEATTLE TIMES

Octopus with caramelized romanesco, cauliflower and pear onions at Aragona.

Chef changes Aragona to 'give people what they really crave'

Letting go is hard when you are relinquishing something you love. But once Jason Stratton gave voice to the idea of changing the Spanish-themed Aragona, the less-than-a-year-old downtown restaurant, to the Italian-focused Vespolina, coming to terms with the decision was surprisingly easier than

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