Scarpetta NYC
|
Scarpetta, is an Italian dialect word for the piece of bread you use to mop up the sauce in the bottom of your bowl. Apropos for this new venture of Scott Conant.
Scott Conant, Nicola Bibini e Moreno Cedroni (chef) photo from Academia Barilla |
|
|
Scott's first New York City restaurant, Chianti, gave way to his next L'Impero, which became one of the great New York Italian restaurants. Scott himself crossed the line into celebrity chef, a fact which guaranteed the opening of his next big-deal restaurant, Alto, this time at a fashionable Manhattan address. Scott has evolved from having a restaurant that was THE place to go for Italian meat dishes even baby goat (capretto) a favourite of mine to an impressive restaurant, L'Impero. Capretto still lighted the wonderful carnal path--but fish leapt in quality, and pasta started to seem more confident and real Italian. Everything became more luxurious at Alto which he ran simultaneously with L'Impero. In other words: Conant's been all over the map, from humble, to ostentatious, to visual, to creative. It's all good.....but what's best? Scarpetta is best. Location is always key in a restaurant and Scarpetto is just east of Ninth Avenue, near the corner of 14th St.,which seems perfect near the Meatpacking District of NYC and a "hot" location for restaurants. Prices are gentle for a restaurant this good: apps average $14, all pastas are available in half-portions averaging $12, and main courses are as low as $24. Those would be great prices even here in San Francisco! Next time I am in NYC I will check out the touted food of Scott at Scarpetta! Scarpetta |
.jpg)
