Scarpetta is an expression which means" little shoe" in Italian but also refers to the bread that you use to sop the lingering sauce. And it is the perfect metaphor for this restaurant because it will make you want to finish every last drop of food on your plate because it's that good! This restaurant is the brain-child of chef Scott Conant located in the Meatpacking district of New York. If the name sounds familiar, you've probably seen him on Food Network on Chopped or 24 Hour Restaurant Battle. I actually tried to go to this restaurant in Miami at the Fountainebleau, but the reservations were all booked up! That was a clear indicator that this is a restaurant that I needed to try. I'm glad I finally got to dine here because the food was well worth the wait.
Like most high-end restaurants, they start off the evening with a gourmet basket of bread. However, what was notable about this bread was that it was stuffed with sausage and or salami. They pair the bread with an assortment of butter, olive oil, and this chunky tomato paste dip that's amazing. For the primi piatti, you have to get the Polenta. It is creamy, buttery, melt-in-your-mouth, with TRUFFLED mushrooms. As you know by my blog name, I love anything with truffles! Why are they so good?! The Polenta and the Seared Sea Scallops were my favorite. The Scallops were cooked perfectly and explodes in your mouth with flavor.
For the pasta, if you're looking for something sweet, the Pumpkin Consonsei is your dish. Its stuffed with pumpkin and ricotta, and drizzled with amaretto. In my opinion, it can also double as a dessert. But if youre looking for savory, I'd recommend the next 2 dishes in the Piatti section.
For Carne, the server recommended the Veal Loin. It's a refined version of osso buco without the bone. The outside is herb-crusted, but the meat inside is tender. If youre looking for seafood, the Black Cod is an amazing piece of fish and has been compared to Nobu grade, by the way of Naples. The caramelized fennel and slow roasted tomatoes its paired with is harmonious to the flavor.
For Dolci, the Chocolate cake is a classic. It's a mini molten lava cake with salted gelato. Enough said - its sweet, its salty and it will be devoured in 4 seconds. The Sweet Potato Bombolini was good and had a hint of orange essence. If you like donuts, you will like this. However, my favorite dessert was the Coconut Panna Cotta. Panna Cotta is made by mixing cream, milk, sugar, and gelatin and letting it cool. The guava sauce adds a uniqueness to the coconut flavor that makes it a winning pairing.
The ambiance is great. Its dimly lit, its intimate, and I guess you kind of do feel like you're in a "little shoe." Overhead is a retractable glass ceiling that I imagine is divine in the summertime and the horizontal mirrors held up by luggage straps along the walls gives the place a whimsical factor. Overall - a great experience.
355 West 14th Street New York, NY 10014. (212) 691-0555
Sausage Bread and Tomato Dip Appetizer
Creamy Polenta - fricassee of truffled mushrooms
Seared Sea Scallops - sunchoke, apple and black trumpet mushrooms
Pumpkin Casonsei - ricotta and amaretti
Veal Loin - gremolata crust, saffron semolina and bone marrow
Black Cod - caramelized fennel and concentrated tomatoes
Sweet Potato Bombolini - orange blossom cream, honey-sesame crumble and espresso gelato
Chocolate Cake -
salted caramel gelato and chocolate butterscotch
Coconut Panna Cotta - guava sauce and caramelized pineapple
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