I decided on having a birthday dinner here because of the nicer ambience and the good reviews. I was expecting a lot, and it didn't measure up. The pastas were okay, but nothing memorable. My party noticed a huge, dead cockroach next to our table, and quickly noticed our waiter. I was pretty disgusted at that point, but the waiter tried to save the day by giving us a free dessert. At least they get a bump up for service. read more

Very atmospheric Italian restaurant Very popular so you will need to book weeks in advance I recommend the brussel sprouts as starter and the Octopus Pricey but you're not going to go here every week read more

Amazing meal. Diver scallop, polenta, Brussel sprouts, braised octopus, duck and foie gras ravioli, spaghetti were all delicious. Great ambiance. A little bit of a wait. Highly recommend. read more

See all

The food is excellent as always here. I liked the previous location better but the bar here is beautiful. Knocked down to a three because of the service - our waiter was rude and absent. I waited twenty minutes for a check before I got up to ask the hostess to get it for me as I was running late. Hopefully this is not a regular occurrence at the new location. read more

Truly fabulous pasta. Everything is delicious but you can never go wrong with the classic red sauce spaghetti and short ribs agnolotti. The rotating seasonal specialties are always solid, too. read more

It was over hyped, drinks were good food was regular to me nothing special about it, just didn't excite my palate.

One of the best Italian restaurants. Can't go wrong because everything on the menu that I have tried has been a hit. Their homemade pastas are delicious, a must try. Desserts ate amazing. I can't recommend one thing because everything is really good. read more

See all

I finally got the chance to try Scarpetta tonight. We arrived for an early dinner at 5:30pm, and got a great table in the center of the dining room. Upon seating, our waiter brought us a bread basket filled with goodies...the star being their stromboli with melted cheese and salami......soooooooo good. We decided to order the short ribs and fritto misto for starters. The ribs were very tender and super tasty....the fritto misto was a great combination of fried calamari and veggies. Very light and full of flavor. For our entrees, we had their famous spaghetti, rabbit agnolotti and duck and foie gras ravioli.......all the entrees were simply outstanding with unique, rich, flavorful sauces.....but the spagehtti was soooooooo goooood and tasty......I could of have just eaten the stromboli and spaghetti and have been satisfied. For desert, we had the coconut panna cotta with guava and the chocolate cake with butterscotch gelato. The chocolate cake was great.....but the coconut panna cotta was just outfuckingstanding.....I came in my pants after tasting my first spoon. Throw in the excellent service.....and I had another fine meal w/ my babe! Scott Conant....You are the man! read more

"Fare la scarpetta": mopping your plate clean with a piece of bread. Classy place for dressy people with money who like expensive Italian food. Cocktails are $14, and are a bit of a hit-or-miss. - Hit: Lillet, Elderflower liquor, vodka. Bold and flavorful cocktail; I really enjoyed it. - Miss: the San Remo (Carpano Antica, Campari, Elderflower liquor, bourbon) was fairly light, nicely balanced in taste, with a dominant citrusy flavor. The problem with using crushed ice in a cocktail is that it melts quickly, and therefore your cocktail will become watery very fast. If the cocktail is light in alcohol, mild in taste, and watered down, that is a problem. The wine list is nothing short of spectacular. I was very impresses by the vast variety of Italian wines available. Also, the choice of wines by the glass is pretty extensive, and many are also offered by the half bottle. The beer list, on the other hand, is almost non-existent. Our special langoustine appetizer ($24) was delicious: thin slices of delicious raw crustacean dressed with a fennel reduction, grapefruit, and pine nuts. I really liked the freshness of this dish, and how well the flavor of the pine nuts went with the sweetness of the langoustine. Most regular appetizers are priced just below $20. You can look at the spaghetti dish two ways: Either you will see this dish (made with handmade egg pasta, tomatoes, basil, and nothing else) as a homage to the most classic and simple Italian pasta dish, or you'll wonder how a simple spaghetti dish that only has tomatoes and basil can cost a whopping $24. Either way, these spaghetti are delicious. The turbot with Tuscan kale, salsify and mussles ($33) was good, but nothing spectacular given the hefty price. The salsify accompanied the delicate taste of the turbot very well, while the slightly bitter taste of the kale offered a good contrast. The mussels, however, just seemed like an afterthought. Perhaps next time I'll try the moist-roasted baby goat. I felt that a few things were not quite up to par with the kind of dough you drop here: I. Tables in the room by the entrance are tiny! I definitely recommend getting one dish at a time, otherwise you won't have enough room. Even having two glasses on the table (wine and water) plus one dish is going to be a challenge. II. Our server was great: knowledgeable, unintrusive, and enthusiastic. However, 20-25 minutes in between courses is way too long. We had to inquire about our main course, which is never a good thing. Granted, the restaurant was busy; but if you cannot get the dishes out of the kitchen in a timely fashion on a Wednesday night, I wonder how you're going to cope when the restaurant gets really busy during the weekend. III. Ask to be seated in the main dining room, under the beautiful skylight. The dining area where the bar is is rather ordinary (but the dishes are equally expensive). Final verdict: 3 1/2 stars. Too expensive for what it has to offer. read more

My friend recommended Scarpetta. She said they made the best spaghetti she's ever had. And it only cost her 24 dollar. Come on. $24 for spaghetti?! That's just ludicrous. I'm a skeptic. I don't know man. Really... How good can spaghetti really be? It's like saying it was the best corndog I ever ate, or the best nacho cheese dorito I've ever had. It's like, who cares. It's good everywhere. My experience at Scarpetta is equivalent to conducting a job interview with an over qualified candidate. Decked out in elegance, you notice right away how sharp Scarpetta is. Beautiful decor, great presentation, and 3 different ways to color your bread. Their bread basket is ridiculous. It's as if they dropped your jaw with their sick resume. They've got a slice of bread with salami inside. INSIDE! Oh my goodness. It's like a sandwich in a basket. Well done. It's the equivalent of writing that you were the CEO of McAwesome Inc. And so comes the spaghetti... Look... I'm not going to write anything else, because it's hard to describe it... but... it truly is... the best spaghetti I've ever had. So obviously you can't afford this person for this job, but you hire them anyway. Because really, you can't get anyone else to do a better job at this remedial task than they can. Even though all you really needed was for someone to fix the damn printer. read more

Our group of 6 had an amazing dinner here! My friend was able to get us last minute reservations around 6pm for our last night in New York. Scarpetta was the perfect restaurant to dine at to end our trip. Service was amazing. Our server was super attentive and friendly- she was great. Our appetizers and entrees were amazing. We shared the spaghetti for an appetizer and it was delicious. The braised octopus was equally delicious. For the entrees, the black farfalle and duck & foie gras ravioli were my 2 favorites. The most standout meal at Scarpetta however was the bread basket. OMG I will pay $$$$ just to eat the bread basket again. I wanted to ask for 5 more of those baskets, but refrained myself to just asking for 1 more. read more

Annoying Twats. Both genders. I detest Meatpacking district! Even though the website downplays the location with the qualifier: "edge of", how can a few hundred feet offer any protection from the Garden State marauders who regularly invade the area to indulge in hedonistic pleasures? Should one take a star off for dining patrons? Probably not. But, unless one expects, and accepts, inattentive service as par for the course, one would reconsider the merits of an exceptional meal under the twin onslaughts of sloth and avarice. After all, contemporary political spin also attempts to relegate real issues ("the meat") to the background and instead focuses on "a composite view of what people take away from the candidates". I had lofty expectations from Scarpetta, and the food is definitely excellent, with some dishes ranking as, or bordering on, sublime. The book at the reception reminds one of the credentials of the chef/owner Scott Conant, who perhaps ranks second only to Mario Batali in his fame as purveyor of masterful Italian in NYC, and is back after a sabbatical. My own sloth prevented me from reviewing one of his earlier restaurants, L'Impero, before it shuttered - much to the dismay of my then dining companion from LA. We started off with mozzarella in carozza and the polenta with truffled mushrooms. The former was selected keeping in mind the oft heard refrain that few chefs can work as much of a wizardry around tomatoes, as Scott can. The latter though outshone and the creamy, buttery polenta is definitely the best version of cornmeal that I have EVER tasted. The truffled mushrooms are an inspired addition and round out the taste and textural variations really well. The only dish which compared to it in my mind was the (50% butter!) mashed potatoes at Joel Robuchon, which reach the pinnacle of culinary genius by transcending the mundane. Similar expectations led me to order the spaghetti with tomato and basil as my entrée. I mentioned to my dining companion that while this seemed an odd choice, given its simplicity and ubiquity, the match of basil and delicately simmered Roma tomatoes had garnered rave reviews for the earthy and sweet taste. Sadly, the results did not match our expectations, and I lamented not ordering the version of house made Spaghetti with Octopus that I had done earlier. However, the other entrée, the Black Cod with caramelized fennel and slow roasted tomatoes, was pure perfection with the tomatoes bringing out a nuanced sweetness, elevating it to its best in class in the city: Nobu. For dessert we ordered the molten chocolate cake with burnt orange caramel gelato and espresso sauce, along with the Key Lime and Torrone "Cheesecake" with a citrus salad and key lime-pistachio gelato. The molten chocolate cake turned out to be too rich even for my dining companion who loves all versions of the dessert, even though the Amadei chocolate was top notch. I thus lamented not ordering the coconut panna cotta that also comes highly recommended. The 'cheesecake' was definitely a stand out dessert and one that I strongly advocate to all lovers of citrus desserts. Another best-in-class. The 3,000 bottle wine collection is comprehensive and boasts wines not just from Tuscany and Piemonte, but also from Bordeaux and Burgundy. If searching for a modest priced offering, the wines by the carafe on the first page make decision making simpler. While service was lackadaisical, we were fortunate to have caught the attention of one of the managers who personally attended to us by taking our initial order and making respectful conversation. By the end of the meal, with the disappearance of our assigned waiter, rush to clear the plates, servers bumping into our table AND into my dining companion - all the initial attention sadly amounted to little more than "lipstick on a pig". And, no, seeing Padma Lakshmi did not make up for it. The polenta, however.... read more

I have a long history with Scarpetta. When I was a young deer in headlights at 18 years old, a little baby fawn in my first year of ever living in Manhattan, I came here for dinner with some friends. There is no sign in front of the restaurant and I completely forgot the name/where this restaurant was. I always did remember it as the best spaghetti I ever had. Fast forward to when I moved to Miami and dined at Scarpetta where this glorious spaghetti again touched my mouth. I instantly remembered the flavors as being from the same restaurant in NYC. I finally realized that it was Scarpetta that I had dined with that lovely evening. Ever since then, I have been to the Scarpetta in LA, Vegas, Miami, and back in NYC. I have never had a negative experience at all in this restaurant, ever. That is pretty hard to pull off! The food is extremely consistent and absolutely delicious. + Raw yellowtail - Light and refreshing although I wish there was some ponzu sauce or a bit more flavor to it (that's just my opinion, a lot of people like it the more traditional way with less sauces) +++ Chilled corn soup - I was never a fan of cold soup until having this dish at Scarpetta. It changed the game and now I love chilled soups. It has the perfect texture and flavor. It's not too heavy but not too light either. + Scallops - Amazing but you only get 2 so be prepared it is a smaller dish. ++++++++++++ SPAGHETTI +++++++++++++++ TO. DIE. FOR. PERIOD. + Duck & Foie gras ravioli - Awesome dish but very very rich. Heavenly! There's nothing else I can really say about Scarpetta other than consuming all the carbs here is actually worth it and I don't say that about many Italian restaurants. YUM! read more

Never underestimate the power of a man in a well-tailored suit. Every molecule of air was robbed from my body when I laid my eyes on the exquisitely-fitted bespoke suit that Chun L. wore at the Snow Ball. This is a man who knows what he's doing and does it very well. I knew I just had to meet and speak with him even if it were for only a few precious seconds. Afterward I dreamily mooned over the suit to my darling twin sister, Helena H., for days on end. She must have said something because a few days later I received an invitation to a dinner for three from the man himself. I promptly accepted. When we finally settled upon a date, Chun made reservations for Gusto because we couldn't get a 7 pm reservation for Scarpetta. Knowing that Scarpetta was on my wish list, Chun secured a last minute heroic seating for three at 7. When I received a text informing me of the change, I squealed with delight. See, the suit never lies. Scarpetta, like Chun's suit, is a celebration of the care given to the little details, which elevates something from good to great to extraordinary. Nothing loud or gaudy, but an exacting demand that everything be done absolutely correctly, with polish, and an elegant finish. A humble plate of pasta becomes a work of gastronomic art in a master's hands just as threads meant to cover the body for modesty and warmth becomes a habiliment proclamation of one's character and identity. We started with drinks at the bar. Still early in the evening, the dining area was empty while the few patrons were clustered at the bar. I had a beautiful flute of prosecco with raspberry syrup, which made a delicious light cocktail. There's something utterly delightful in sitting in an elegant space with beautiful drinks, lovely nibbles (thinly shaved potatoes that were fried into crispy chips adorned with sea salt and parsley flakes), and erudite company. I was filled with happiness and bliss. This is how life was meant to be lived. Life is a celebration. We ordered a bottle of prosecco. Then came out the legendary bread basket. Oh, the stromboli! I was not at all sorry that Helena had decided to become a vegetarian this year because that meant that I could have her share of the utterly decadent soft white bread with slices of salami and nuggets of mozzarella hidden within the folds. The lemon-infused olive oil, eggplant caponata, and marscopone butter accompanied the bread basket. The smooth rich flavor of the eggplant caponata won me over and the mascarpone butter was an interesting fresh twist. I was very much looking forward to having venison as it is a rare treat for me. Unfortunately there are discrepancies between the online menu and what is actually being served at Scarpetta. I ordered the pork tenderloin with pork belly, mustard spaetzle, and butternut squash. Such tender juicy succulent pork! Perfection! The pork belly melted in mouth. The only drawback to the dish was that I wished they had given me more spaetzle. The spaetzle got lost and I couldn't taste it, especially when I had some butternut squash to go with it. Still, this was a magnificent dish. But what made the dinner superlative was the coconut panna cotta with guava soup and carmelized pineapple. *sigh* heaven translated into dessert. The flavors were carefully balanced so that nothing got lost, instead they were all perfect foils and complements to each other. The panna cotta was wickedly smooth and creamy. The guava soup wasn't overly sweet and the fresh taste punched up the coconut in the panna cotta. The carmelized pineapples were perfect accent and contrast in texture to the smoothness of the panna cotta and soup. Helena took a bite and her eyes immediately widened in appreciation. The service was lovely as the wait staff kept a watchful eye on us making sure that our water glasses were always topped off and our glasses of prosecco were filled whenever we got dangerously low. Every crumb was swept after each course. Our needs were met before we even had a chance to express them. A master knows how to do something well and make it look easy and effortless. read more

I've been to Scarpetta at least 5 times during the last couple of years, and while I have certainly eaten at more inventive restaurants, I am compelled to give it 5 stars largely due to its consistency and the fact that I find myself back here time and time again. I have come here on a date, with friends, and with out of towners and parents. Reservations are not hard to come by if you are flexible with a 630PM or 930PM seating, and the location is in an easily accessible part of town. First off, the bread is not something to gloss over here. While at other places bread almost seems like a formality, at Scarpetta, bread is the first course. Their famed complimentary Stromboli, is served warm and with generous chunks of salami and mozzarella. I do not remember a single time when I did not ask for seconds and I admit I have gone to Scarpetta with precisely the intent of showing my dining companions how great it is. Appetizers are solid as well but if you are getting just one then it would have to be the Polenta. It is unbelievably creamy and the mushrooms add a great flavor to the dish. Scallops are seared well, but expensive at $21 for two small ones, and you are better off getting the Braised Short Ribs. Scott Conant is most famed for his simple spaghetti dish, which I tried on my first visit, but not again. Not to say it wasn't good, but I prefer the richness of the Duck and Foie Gras Ravioli, or the sweetness of the Short Rib and Bone Marrow Agnolotti. My boyfriend and I took my mom and her friend here two weeks ago, so we shared several pasta dishes, which I thought was the perfect way to try a bit of everything. The Foie Gras Ravioli in particular was well received by everyone. Mains are less exciting than the pastas but the Prime Sirloin of Beef is done very well and a good one to share. The Black Cod is not to be missed either. If you've left room for dessert, the Ganache Bar and Warm Banana Bread are both personal favorites. Service is attentive without being intrusive, and ambiance is beautiful. I definitely will be continuing to visit Scarpetta in the years to come. read more

Dedicated to "I check your Yelp reviews so we don't repeat." The Meatpacking District has three saving graces: Proximity to Highline, 675 Bar, and Scarpetta. If my oblong shaped head was small enough to accommodate a hat, I'd tip it Three Musketeer style in homage to Chef Scott Conant and his legendary spaghetti with tomato and basil. The seemingly simple dish was anything but, and the bread basket...the bread basket! It was okay. And by okay I mean like winning a group date via YouTube with Justin Timberlake, Mila Kunis, two marines, a hand model, and a break dancing monkey. I know. A dancing monkey! Last year, Scarpetta served 2,000 portions of this very spaghetti, and while this dish will not change your life, you'll smile as contentedly as Anton Ego did during his first bite of ratatouille. Simple is delicious. No stunts, neon foams, or exotic herbs harvested by meerkats needed. The spaghetti recipe is public, with an ingredient list of pronounceable and easily procurable items such as the recommended 20 fresh plum tomatoes, olive oil, basil, and butter. Now if you'll excuse me I'm off to shoot my YouTube video to meet Scott Conant, Ryan Gosling, and a skateboarding lemur. read more

Oh Scarpetta: One fancy restaurant with exquisite Spaghetti with Tomato sauce and Basil. A Very simple Dish Can Taste SO RICH And Good. Accompanied with a Complimentary Special Bread Basket with 3 different dips. Trust me, it's not just Plain Bread, so you need to come here and find out youself. A Restaurant like this MUST Have a glass of wine to partner with your meal and your favorite Yelpers (AKA Chunster and Twin Sistah "H"Elle). So we ordered a bottle of Prosecco. Didn't save a room for dessert, Tried out their coconut panna cotta from my twin and guess what... FTW!. Service is very prompt. Always ready to fill your glass of wine / water / and also very impress with the speed of folding your table napkin if you step out to your table. read more

This place was fantastic. My 2 friends and I came here for dinner on a Monday night. It was snowing/rainy, and right when we arrived, someone greeted us and took our coats. Loved the attentiveness. We ordered the baby beets to start. I'm usually not a fan of beets but this was one of those exceptions. I had heard great things about the spaghetti but decided to go with the short rib agnolotti because I wanted some meat. My friends ordered the spaghetti and red snapper. I tried both dishes and thought they were great. And I thought the agnolotti was fantastic. The bread was also a highlight. They brought out 2 types of bread (plain and bread with meat rolled within it) with a nice array of spreads (olive oil, eggplant, butter?). Meal came out to about $55 per person including tax and tip. This included drinks (I ordered a pear cocktail which I thought was very good). Will return. read more

Practically perfect in every way... no not Mary Poppins... Scarpetta! My girlie T took me here as a birthday present, and it really was the gift that kept on giving. All night long everything was exceptional... OK, maybe it started with a bit of a bump in the beginning as we were seated 30 min late for a resie that was already at 9:30 but once we got our table they more than made up for the wait time. I'm always hesitant to head to meatpacking with hostesses on a power trip and overpriced menus... however Scarpetta proves the be the exception of the rule. The service was absolutely impeccable! Our waiter Jose made sure we had a fabulous evening and were treated like royalty. He even brought us an appetizer and a dessert on the house! (Yes, wow... clearly T and I need to get all dressed up more often!!) The sommlier helped us pick out an excellent full bodied wine that was moderately priced. For the most part prices are reasonable for what you are getting, higher end but not ridiculous. The bread basket assortment that arrived was just as good as everyone has raved about. The eggplant dip was excellent, I even ordered a second serving. We started with the braised short ribs and also Jose brought over the fried mozzarella for us as well. Both were quite good, but the short ribs was the clear winner. It simply melted in your mouth, holy food orgasm! Next we shared both the signature Spaghetti and the Duck & Foie Gras Ravioli. Both pasta dishes were truly amazing! The sharing was a great way to do it because the Ravioli was very rich. I was eager to try the Spaghetti as I'd read that Scott Contant used to make this for his ladies in college in order to get a little something something (wink, wink). Well, let me just say had someone made me spaghetti like this in college that someone would have gotten lucky too! A perfect example of how something so simple can taste so perfect and let the ingredients shine. Now I get what all the hype is about. As full as we were at this point we did not want to to pass up on dessert after everything else had been so spectacular. T is more into fruit in her dessert whereas I need something chocolate after a full meal. Yuummmm chocolate! So luckily Jose brought us the Rhubarb Tart to try as well because I don't think T was all that excited about the Birthday Girl's choice on Chocolate cake. All in all it was a wonderful evening and I would highly recommend Scarpetta to anyone with something to celebrate... Tomorrow is Friday - that's worth celebrating isn't it??! read more

This touristy area can be so hit or miss when it comes to food and service. For example, I remember my sister-in-law being in town and we settled on a Mexican place across the street that resulted in cold food an hour after we ordered it. I was a little hesitant when my friend suggested Scarpetta for dinner thinking it was going to be a tourist trap. The atmosphere was instantly calming in the bustling Chelsea/Meatpacking area. I loved the skylight in the dining room-- excellent touch. I'm usually a bolognese or gnocchi kinda girl but on the urging of my friend ordered the spaghetti and meatballs. Thank goodness I went for the solid choice-- the bundle of pasta with thick spaghetti noodles and almost orange tomato sauce with plenty of fresh basil was a total home run. I will be back and will definitely suggest this next time we have friends or family in town who want to go to this area. Wine selections were also excellent. read more

Brava Scarpetta for having an entire vegetarian menu and acknowledging that they can accommodate vegans. While you'd think this was a given in most New York City restaurants these days, that's not really true, especially not true in Italian restaurants. San Francisco is leaps and bounds ahead of New York when it comes to accommodating less conventional diets (meaning in ways that allow for you to still get amazing things on the menu that are not plain or yucked down versions of the so-called "real thing.") I'll start with the bread basket. You should, too. Really! OK, so others have said it already and I'm not even going to pretend I wasn't a damn slave to that damn bread basket (nice of them to put the meaty bread in a separate vessel!) I mean... broccoli rabe bread. Have you ever????? Let it be known that I normally avoid bread baskets like the plague. I will say that I was not wowed by either item I ordered. Why still four stars? Because I take responsibility for making my choices despite my initial instinct to go with slightly more adventurous choices. Crispy vegetables app is a pile of deep fried zucchini, onion and possibly eggplant straws. It just wasn't anything special and I should have ordered the chestnut soup instead. If you're like me and prefer a more exciting option than plain old spaghetti with marinara sauce, don't believe the hype and go with a far more interesting option. I'm disappointed that I didn't take advantage of ANY of the menu items that weren't the typical thing you'd be offered in a restaurant WITHOUT a dedicated vegetarian menu. I feel bad saying this (and blame it on the fact that I expected to be reduced to a puddle of wanton desire over this dish), but that bowl of homemade spaghetti with marinara sauce is not all that special. And at that price - $22 - I was left scratching my head wondering what the hell I was missing and/or if most of the reviewers had never had a good bowl of macaroni and sauce before. The ambiance: dim lights that make everyone look beautiful... a restrained elegance without screaming trendy trendy trendy... romantic without being cliché or cloying. Yes, you deserve to be eating here. No privilege necessary. (In case you didn't know, this *is* the Meat Packing District, an area I rarely visit these days because I prefer yesterday's tranny hookers to today's desperately hip that flood the area). I daresay this is most likely the only restaurant I'd attempt in the area. The important thing to take away from this is, I loved everything else so much about the experience that I look forward to returning and trying menu items that promise to be as delicious as described. When looking for something other than the traditional Italian restaurant experience (for that, visit the Italian restaurants in Carroll Gardens, Brooklyn!), Scarpetta is a fantastic choice! read more

Um.....yeah.....well.....I am flabbergasted. I don't get it. First of all, I am 1/2 Italian and was raised in an Italian home with plenty of pasta, unhealthy cured meats, olives, cheeses, peppers and eggs for Breakfast, Sunday dinner, the 7 Fishes of Christmas Eve etc. I ate here, I should have known better after looking at the menu. I can hear my Nonna in heaven foaming at the mouth with rage. I do not mind paying good money for good food but I was soaked here and did not experience any of the latter. The food was....pedestrian at best. First of all, the 24.00$ Spaghetti with Tomato/Basil Sauce; are you people insane or do you not know Italian food? I have never been served a smaller portion of Spaghetti in my life and it was as far from transcendent as the Earth is from Pluto. There isn't any secret as to how this is prepared, message me if you are interested. I would put the 24.00$ price tag on the Nello level of thievery, but at least you get a sensible portion there. That plate of pasta costs around 1$ in ingredients. Obbrobrioso!!!!! Ladri!!!!! The dish opposite me was the Black Tagliolini. I cannot heap the same amount of opprobrium on the Tagliolini as I did on the Spaghetti but the sample I had was unremarkable and the portion was just as insulting as the Spaghetti. Two entrees plus two glasses of wine, very small pour, no self respecting Italian would serve such swill to a guest - 80$ No thank you. Never again. read more

3 kinds of bread to start? One that is wrapped with soppressata and smoked mozzarella? Served with rosemary olive oil, an eggplant kalamata mixture, and a mascarpone butter? Wow, this place is not messin' around. The meatpacking district is full of trendy places that, let's face it, don't live up to the hype. But unlike many of the restaurants found in the area, this place is unassuming on the outside, but kind of a big deal on the inside. I walked in and instantly felt the vibe - lively, chic, and comfortable but classy. I sat at the bar (all by my lonesome) for dinner and thoroughly enjoyed the atmosphere and experience. Anyone that has read my reviews (i.e. Paragon) knows that not only am I a huge calamari fan, but that I don't need all the frills and fuss that a lot of restaurants are putting in their calamari dishes. In other words, keep your zucchini, squash, onions, garlic, and whatever else you deem necessary, and just give me the squid with some aioli and lemon. However, Scarpetta has made me question my beliefs by giving me one of the best calamari dishes I've ever eaten. Chalk full of all of the aforementioned ingredients, seasoned to perfection, and not skimping on the expertly-fried calamari, their calamari fritto misto is a dish to be reckoned with, and one that I wish existed in San Francisco. I followed this amazing appetizer up with the AGNOLOTTI DAL PLIN filled with mixed meat (chicken, veal, pork) & fonduta (a fontina fondue), mushrooms & parmigiano. I think, probably for the sake of saving money, they fill it mainly with chicken, which was slightly disappointing. And, although cooked perfectly and quite tasty, it needed seasoning (I added salt/pepper + some of that rosemary olive oil and it made a world of difference!). Basically, it was very tasty, and I think that if I had ordered a different entree I would've been thoroughly impressed. Delicious wines, friendly service, solid food - just an overall great NYC dining experience. I would definitely come here with friends, a date, or my parents - it fits the bill for almost any occasion. This is not a restaurant to try just because you're in the area - it's a destination. read more

You walk into Scarpetta feeling like you need to be fashionable, trendy, and really really good-looking to eat there. Everyone in there was well-dressed and attractive. So naturally, I fit right in. In all seriousness, places like these feel cold and relatively superficial and usually fail to speak to me. However, the food (for the most part) were utterances of warmth and depth. I especially loved the table bread. There was even one stuffed with cheese and cured meats! (one of the best free table carbs I've ever had). Don't get too full on this though because the portions are quite large. SHARING IS A MUST. Each plate contains enough to serve two, easily. The wonderful thing is, the staff divides each course for you and serves it so. The service was also particularly embracive. Our waiter (whose name I'm ashamed to admit I've forgotten) exhibited sincere concern in regard to every aspect of our meal. Our opinion about each dish was graciously solicited and seemed genuinely valued. He was never too busy to chat about a particular dish, his prior work with Michael White, or the new projects of Scott Conant (check out Faustina). Food: Polenta with truffle and mushrooms - What everyone else said. Duck foie gras ravioli - best dish of the night for me based on the first few bites (but eating too much of it can get slightly nauseating) Spaghetti with tomato and basil - lived up to the hype. Sounds so boring and simple but Conant transforms this classic into a novel joy. Branzino with winter truffles - BAD. I don't understand what happened here. Not only was the fish bland and uninspired, the truffles had strong hints of what seemed like Chlorox Bleach (at least that's what me and my gf got from it). It rendered the entire dish practically inedible. Was it supposed to taste like that? An acquired taste? An unusual cooking mistake? I really was confused by it. If I really gave this dish its due consideration and weight, it was off-putting enough to spoil the ENTIRE meal and experience. However, I'm choosing to disregard it as best I can, treating it as a forgivable anomaly. Panna Cotta in guava soup, topped with sorbet, and caramelized pineapple - Overly ambitious. The panna cotta itself was perfect. We ended up eating just that. The other components were irritating bells and whistles. I can see how others may find it fun though, but it just wasn't for me. Conclusion: If I'm being honest about this particular meal, this place is 3 stars at best, especially considering how poorly it ended. At 70 dollars per person for food (tax, tip incl., wine not incl.), there is no excuse for a dish like the branzino. I'm giving Scarpetta 4 stars because I'm being stubborn and refusing to give that dish any weight in my rating. The service really made me want to love this place and so damnit, I will love it. But if something like that happens again when I return, you can be sure I won't hesitate to spew Yelptastic crap all over this establishment, regardless of how ridiculously well I fit in as a good-looking person. read more

IN SHORT: Pasta as good as it gets. Don't ignore the spaghetti or you'll miss out on a meal that deserves the highest praise, for any price, but luckily, Scarpetta falls within an indulgently comfortable zone. THE STORY: I would literally marry Scott Conant for his spaghetti. Never has any chef so deftly coaxed flavor out of simple Roma tomatoes, and I doubt any pasta dish henceforth will be able to live up to this. While the menu just describes the dish as "Spaghetti, tomato and basil," the signature sauce also hits notes of red pepper, Parmesan, and salt that contribute to an elegant complexity that complements the rustic bite of the pasta itself. Scarpetta also impresses, though, because the other dishes manage to hold their own in the midst of expertly crafted pasta. The Raw Yellowtail is a favorite appetizer to share, with ginger oil, pickled red onion, and black lava salt that adds a fresh bite to the overall meal, while the Roasted Capretto with brocoli rabe, pancetta, and tomatoes also attests to Scott Conant's expert impulses in crafting nuanced, yet simply rustic dishes. The space itself is full of natural light casting in from the skylight-filled ceiling, and the service is as impeccable as much more expensive tasting menus across the city. While any restaurant that will synchronize the presentation of the meal by removing the lids of the dishes at the same time tends to automatically win my heart, Scarpetta's elegance, friendliness, and creatively thoughtful menu wins me over again and again. read more

See all

I know, I know, only three stars? Well in fact, I actually considered going with two for a while. And it's not because the food isn't good and the service isn't fantastic. And I didn't have a bad experience. So hear me out! Scarpetta provides really excellent food in a wonderful atmosphere with cordial, friendly and knowledgeable wait staff. Yet despite all this, I am not a fan, because I have in fact, had better. Their stromboli bread to start is, as others have said, quite delicious. Have a couple of those rolls. Also, take the recommendation of other yelpers and get the braised short ribs as an appetizer. Or the polenta. Both are winners. They really are quite good. As far as an entree goes, you won't leave disappointed with any of them. The reason I feel disappointed by this is that rather than letting the ingredients speak for themselves, the style here is more "gourmey chef-y", where complexity and distraction are added in an attempt to produce something fantastic. This is true even for the simple spaghetti with basil. It's not to say it was poorly executed - things were done quite well - it's just that these dishes can be done so much better when the ingredients are allowed to speak for themselves. Take the spaghetti for example. Some here have raved about how the fresh pasta is perfectly cooked, toothsome, and has a velvety smooth sauce. Now - these things are all true, but I would argue that cooking pasta perfectly al dente is actually not that impressive of a feat (maybe you've just gone to the wrong places?), and point out that the "velvety" nature of the sauce is the result of a nice simple marina sauce infused with a healthy dose of butter and a touch of cream. It's not bad. It's not greasy. it's just that when you let it speak for itself, when you make a perfect marinara sauce and use nice fresh basil, you don't have to resort to those tricks of the trade. I was disappointed that after hearing all this stuff about this miraculous tomato basil sauce, what it all comes down to is tricking your brain into loving it by adding a bit of fat. All this aside, if your goal is to try out all the great places NYC has to offer, you should probably check this place out. But if you're looking for a special night out that will happen more infrequently, I'd recommend passing on Scarpetta in favor of Babbo or Esca. read more

Scarpetta was truly an amazing experience. I would return in a heartbeat. A few friends and I were in the city over Easter. We chose Scarpetta for dinner. We made a reservation and arrived 10 minutes before our reservation time, giving us the opportunity to have a drink at the bar. The decor is modern, clean and lovely, the ambiance was lively but not overwhelming. The hostess was superb, checking our coats and getting us seated at the bar. The bartenders were awesome. Very knowledgeable, friendly, and the drinks were fantastic. We tried aperol spritzers and a speciality lavender cocktail from the cocktail menu. We were seated for our reservation right on time. Our server was also fantastic. We were always taken care of, checked on, water glasses full, the service was perfect. I had read the website wrong and thought they offered a la carte options for Easter dinner and it turned out it was a pre-fix only. Our server went out of his way to check and told us, if we preferred, the kitchen could do a la carte options for us. We appreciated the accommodation but we opted for the pre-fix menu and I am glad we did. For the first course, we had the octopus and tuna. I could have eaten platefuls of the tuna-so fresh, so flavorful. I didn't personally try the octopus, but my friend raved about it. Both were nice sizes for a first course. The second course was a pasta course, we each had a different pasta, mine was a zucchini ravioli, it was delicious, I ate every bite. The third course was the mains. We all opted for the steak. All of ours were cooked to perfection to our specifications and the vegetables and mashed potatoes equally delicious and served in inventive ways and plated beautifully. By the time the forth course came, we were sufficiently stuffed but we couldn't pass up dessert. We tried the lemon dessert, the chocolate cake, and the cheesecake. The chocolate cake came in a stemless wine glass. It was moist, delicious, and beautiful. The cheesecake had many fruits and delicious toppings, and the lemon dessert was perfectly tart. A perfect meal. The pre-fix meal was 79/ person and it was worth it. It included a nice mix of quantity and the quality was amazing. I can't wait to come back! read more

I didn't know Scott Conant was behind Scarpetta until I saw his picture in a pamphlet by the register when we showed up for our reservation. My little brother and I got a kick out of recognizing him as the picky guy on "Chopped." Now I see his smug mug all over TV, and you know what? He deserves to be famous, smug, even. Scarpetta rocks. Let's get the incidentals out of the way. The atmosphere was swank without being over-the-top. The service was nothing out of the ordinary, but helpful and attentive enough. There was one snag when the wait staff forgot to put in an order and it came when we were already getting full, but otherwise, no issues. Anyway, now to the food. The bread basket was outstanding. One of the offerings was a strombolli, a practical sandwich with layers of smoked mozzarella, salami, basil, and cherry tomato. It was a small course unto itself, savory and flavorful. The rest of the bread was great, too, with nice crusts and fluffy insides. The basket was served with eggplant caponata, olive oil, and some beautiful smooth mascarpone butter. I defy you to find a more impressive bread service anywhere. Our table of seven split three appetizers - fritto misto, creamy polenta, and braised short rib - and they were all fantastic. The fritto misto was a delightful assortment of squid and vegetables prepared tempura style. I'd never had a tempura without sauce that wasn't worse for its lack until this dish. The squid and the batter were flavorful, and crispy tempura herbs and thin lemon wedges made sure that every bite was exciting. The creamy polenta with a fricaseee of truffled mushrooms was tremendous, just out of control delicious. The mushrooms were earthy and fragrant and offered a firm bite that contrasted well with the perfectly creamy, corn-forward polenta. The braised short ribs of beef with vegetable and farro risotto was the least of the starters, but it was rich and meaty and good in its own right. The adult half of our table went family style and everything was wonderful. The standouts, though, were definitely the pasta. The spaghetti with tomato and basil was $24, and until you try it you'll be unable to fathom how it could be worth every penny. I've tried Conant's recipe at home, and while it yielded a great spaghetti, I couldn't replicate the finesse and intensity of flavor. You cannot leave Scarpetta without trying this spaghetti. It was tauntingly, impudently simple, but delicious beyond compare. The texture gave a great chew with a lovely amount of bounce-back resistance, and that peerless tomato sauce and basil oil were so consummately incorporated you would think sauce and noodle had been born together, a perfect whole like Venus from her seashell. Don't squirm at the sticker price - this is the Platonic ideal of spaghetti. I know I've labeled the spaghetti as the must-get, but a couple of the other pastas were just as amazing. The duck and foie gras ravioli with marsala reduction gets a lot of attention, and deservedly so. This was the goof-up dish that came towards the end of our meal, and that was unfortunate as it was delicious but very rich. That said, it was easy to eat considering the unctuous ingredients, and the flavors were intense and luscious. The ravioli had a great texture, too, again demonstrating Scarpetta's mastery of pasta. The black tagliolini with mixed seafood, sea urchin, and minted bread crumbs was incredible, as worthy of praise as the signature dishes. The squid ink pasta was a supple al dente, and it came with fresh mussels, squid, and shrimp. The sea urchin added a briny creaminess that could come from nothing else, and the bright green minted bread crumbs added color and cool flavor. The only pasta I didn't love was the short rib agnolotti with hazelnuts, brown butter, and horseradish. The pasta was nice, but the dish was heavy and a bit cloying. We also tried the black cod with caramelized fennel and concentrated tomatoes. This was a great piece of buttery fish and the accompaniments were tasty, but it wasn't as memorable as the pasta. Ditto the roasted sirloin with horseradish potato puree, baby spinach, pickled shallots, and braised oxtail sauce. Desserts were lovely. My favorites were a white chocolate semifreddo with strawberries, white balsamico, and basil syrup, and a banana budino with pecan gelato and an oat tuile. The semifreddo was very refreshing and the strawberry and basil made a brilliant team. The budino was like concentrated banana bread, gooey, dense, and flavorful. A chocolate cake with burnt orange-caramel gelato and espresso sauce was another delight, and the chocolate and vanilla parfait with hazelnut milkshake and biscotti was solid, served with juicy blackberries. I'm being effusive here, but I don't think Scarpetta is capable of being overhyped. When spaghetti with red sauce costs $24 and still puts a smile on your face, you know you're eating somewhere special. read more

The name, the design and the buzz made me expect far more from Scarpetta than it delivered. It's an elegant and classy place, beautifully done, with hi-class service, but it also leave a taste of being a bit elitist about it. Small tables upfront are lovely, albeit small. Same goes for drinks - lovely but small. (and expensive, I must say) Server was polite, but preoccupied with explaining specials to the next table - and while I enjoyed eavesdropping, I would liked it more if I heard it first hand. Appetizer was spectacular - arctic char with red caviar (which I have soft spot for), crème fraîche and perfectly chopped cucumbers. That was a highlight of the meal. My main course - short rib and bone marrow agnolotti - was disappointing. I could not taste any bone marrow, just overall saltiness. I expected more creativity, more nuances in taste, more balance. For the price and for the image that Scarpetta shooting for, it has to be more to it than just name. read more

Scarpetta - Arctic char app - Italian Near Me - New York, New York

Long before I dined here for the first time, I fell in love with Scott Conant's famous Tomato Sauce after seeing the recipe in a magazine and giving it a shot at home. I was so intrigued by the technique he uses, which is carefully thought out, and yet so simple. The result was an incredibly flavorful sauce that in one word could be described as luxurious. How many sauces can you say that about? I knew that I would love Scarpetta before I even stepped foot in the door. When I finally went it was for Restaurant Week. I always appreciate when a Restaurant Week menu actually features standard menu items, which was the case here. Even better was the fact that despite how busy the restaurant was, the quality of the food and the service did not suffer in the slightest. To me that says a lot about a dining establishment. I would describe the decor at Scarpetta as slightly modern with a polished elegance. Our server was fantastic -- warm, knowledgeable and attentive. To start they gave us a lovely assortment of fresh breads and delicious spreads to go with them. The highlight for me was the one with prosciutto and cheese baked into the dough. If it was on the menu I would order it. I tried the Creamy Polenta, the famed Spaghetti, and the Valrhona Chocolate Cake for dessert. It was easily one of the best meals I have had. The hallmark of Italian cuisine is the simplicity of it; quality over quantity. That comes through in every one of these dishes. Nothing is overdone, which allows for perfect balance and the complexity of the flavors to really come through. I'll echo my same sentiments from earlier, there is a luxurious quality to this food, that leaves you feeling wonderfully satisfied. It's definitely one of my favorite upscale Italian restaurants here in New York. read more

It's always hard to take parent's to dinner. You want them to be pleased, but you want to enjoy the experience as well. You don't want them to bitch about the price, but you don't want to take them to a dump. My mom tends to feel "old" if she is in the presence of people her own age and thus likes to go to young and "fun" places. And while she pretends to be easy to please, she is really nothing of the sort. I decided to take her to Scarpetta. Having eaten at the one in Miami, I knew one thing for sure: the food would be great. Also, considering it's close proximity to the Meatpacking district, I figured the atmosphere would be lively as well. Upon arriving we were treated graciously by the hosts and asked to wait at the bar while our table was prepared. This is something it seems that all the Scarpetta's do. Once seated we were presented with their incredible spreads and bread basket. This is no ordinary bread presentation. The basket has choices from homemade focaccia to stromboli with smoked mozzarella and salami. The dips go even further. Whipped mascarpone butter is the perfect accompaniment to these delicious breads as is the tomato confit and olive oil. It only gets better from here. To start we were able to try many amazing things. My favorites were the creamy polenta with truffled mushrooms. I had this in Miami and although incredibly rich and a meal in itself, it is so delicious. The scallops are another must. They were perfectly tender and paired wonderfully with the mushrooms and truffle butter. Another great starter are the beef shortribs. They are braised and served with a vegetable farro risotto. They were tender and rich. A few starters that were much lighter but in my mind not nearly as rich or satisfying as the few above are the raw fluke and the crispy frito misto. The fluke was lovely, light and simple, just didn't really stand up to the other dishes at the table. The frito misto was also surprisingly light and one of my mothers favorites. For our entrees we decided on the spaghetti, which really does deserve every bit of the hype it gets as well as the black cod. The black cod was the only real "miss" of the night. Served with caramelized fennel and concentrated tomatoes, it was served with a chicken stock sauce that rather overwhelmed the fish and was too meaty. The spaghetti was heavenly. Described on the menu as having tomato and basil, it is miles beyond your average spaghetti. We were soo full, but they had all these incredible sounding desserts and we couldn't resist. Bread pudding was surprisingly good and the pumpkin panna cotta was a bit of a miss for me. Scarpetta is the unique type of restaurant that anyone would fall in love with. Our service was great, the food delicious and an atmosphere that was sophisticated yet relaxed. read more

I've always wondered... I know Morimoto is amazing. Colicchio won me over. Ramsey and Bastianich are sexy mothereffers. But Scott Conant, can you back your sh*t up? Oh yes. Yes, you can. Scarpetta was truly an amazing experience. First off, the space is amazing. Tables outside, few more tables at the front of the restaurant, followed by a very decent sized bar, and a huge dining room towards the back. The entire place is gorgeously lit. Dim enough for the lovers and bright enough so the regular folks dining don't feel awkward. I'm curious to see the space during the day because the back room has a gorgeous skylight that fills the entire room. Our server was extremely helpful. Though not the sommelier, he recommended a delicious full-bodied red which catered to my preference (dry) and my friend's preference (fruity). After ordering our apps, they brought us the bread basket - which was a meal in itself. Tip - skip the sourdough and immediately go for the meat bread! This bread was stuffed with salami, mozzerella, and tomato. Amazing!! Not that it needs anything else, but it was even more heavenly when topped with the egglant & tomato tapenade. If Scarpetta will allow me to order a glass of wine and eat that bread for an entire meal, I would be happy. For apps, we shared the raw yellowtail, braised octopus, and creamy polenta. The yellowtail was simple and fresh. The oil and coarse sea salt added a touch of the ocean, which complimented the fish nicely. The octopus was yums - loved the combination of the beans, olives, and pancetta. The dish that stole the show for me was definitely the polenta. The polenta was sweet from the corn and was soooo creamy. The accompanied truffled mushrooms were amazing - provided great texture contrast with the creamy polenta and the woodiness of the mushrooms were just perfect. Once the servers cleared our table, the entrees came. Didn't know when we'll be visiting Scarpetta again, so naturally, we over ordered. Short Rib & Bone Marrow Agnolotti, Spaghetti, Black Farfalle, and the Duck & Foie Gras Ravioli. Not gonna go into details, but Oh-Em-Gee... definitely the BEST spaghetti I've ever had in my life. The pasta was springy, the tomato sauce was perfect and buttery. As if that wasn't enough food, we also shared 2 desserts - the Ricotta Cheesecake and the Coconut Panna Cotta. The Panna Cotta was heaven! Layered on the bottom on the plate and scooped on the top, the panna cotta was creamy and bouncy. The guava soup was not overly sweet. Definitely one of the best desserts I've ever had. Must visit again! read more

Yes yes yes YES! Beautiful restaurant*, beautiful food, beautiful people, beautiful service! The spaghetti with tomato and basil sauce is as good as they say. Flavors were fresh and bright. I almost didn't want to share even a bite but something this good has to be shared. Drat. Aside from the pasta, we also got the Olive Oil Braised Octopus which was perfectly soft and delicious with the saffron potatoes. The Creamy Polenta with mushrooms and truffles was awesome. I could have eaten about 20 portions of this. (I actually ate both portions of the split appetizer. Oops.) Sirloin was ordered well done but I'm sure it would've been great cooked to a normal temperature. The baby vegetables that came with it makes eating babies my new hobby. Dessert of Chocolate Cake was super rich and very chocolaty. The salted caramel ice cream was a great complement as was the super chocolaty chip that came with it. By the time dessert came, I was already pretty tipsy from the bottle of wine and the Negroni before dinner. Wine, by the way, was recommended by the sommelier who was super friendly despite my total ignorance and poor taste when it comes to wine. You'd think with all the wine tasting I've done in my lifetime I would've learned something useful to say when people ask me what I like by now. One last thing: The bread was so bomb. Faccocia and the salami and cheese stuffed roll were so delicious I kind of wished it was Olive Garden and I could have unlimited rounds of just the bread. Can't wait to go back! ------------------------------------- * So the only complaint I had about the entire experience was the ladies room. For some reason, the stall I was in was pitch black. I thought I was peeing in a scary outhouse or something. I checked the other stalls and it was just my bad luck to end up in the one with the barely functioning fancy lightbulb. read more

My SO and I celebrated my birthday this past week at Scarpetta and it was a fantastic meal. I've heard Scarpetta referred to as Babbo lite before and I think that our meal here this year every bit rivaled our meal last year at Babbo and was bit better bang for the buck. We were seated in the main dining area, a beautiful room with lots of natural light from the huge skylight roof and hues of brown and orange throughout. Special praise should be given to Scarpetta's bread basket, what a great selection of foccacia, stromboli and ciabatta with creative spreads! The eggplant caponata was my favorite-so different! File this under favorite bread baskets around town. We started off with braised short ribs and polenta with truffled mushrooms-two standout appetizers! The polenta was rich, soothing and creamy and the truffle oil was just the right amount. I could definitely eat this again! It was also a nice touch that the polenta was split for us. Braised short ribs was ultra tender and the accompanying farro risotto was perfectly cooked. Pastas were next up and these did not disappoint either. My tomato basil spaghetti was simple, distilled tomato goodness and the pasta was the right texture and perfectly al dente for this dish. The hubby had the duck foie gras ravioli which I really enjoyed as well. Delicate pillows of pasta wrapped around the distinct flavor of foie gras very decadent! For an entree we split the capretto, an unusual choice given that neither of us had goat before! It was delicious, slightly gamey and savoury. On to dessert where we had the extremely rich amadei chocolate cake-a must I think for chocolate lovers and the olive oil cake a light cake paired with refreshing blood orange sorbet and marscapone cream. Yummy. Service was outstanding throughout, they were really on their game: our table was crumbed twice, water glasses constantly refilled, and we were always made to feel at ease. Our server also suggest a fantastic bottle of red wine, he really knew his stuff. Overall this was an experience just as good as Babbo's last year perhaps even better as we had less pretentiousness to cut through and the final bill was cheaper! read more

If you are looking for a fine dining experience in NYC, this is NOT the place to go! Despite having a reservation, we waited almost an hour for a table. The people at the hostess desk were beyond rude - and could care less that we were unhappy. After asking for the manager - who was very nice and very apologetic - we were finally seated, only to wait another HOUR before we got any food. More apologies and a glass of wine on the house - but still. Yes, the food is amazing, but there is no reason to wait 2 HOURS for it! And this was not a holiday or even a weekend. It was a Wednesday night! There are plenty of other places to go in the city where the service is far better. It's a shame that an evening is ruined by a staff that really doesn't seem to care. If you're planning to celebrate a special event - as we were - skip Scarpetta and go someplace where you'll be treated with more respect. read more

Review #300!! After seeing Scott Conant on countless episodes of Chopped being hailed as the king of pasta, I've been dying to come to Scarpetta. I was afraid all the hype would leave me disappointed but I've actually never been more wrong in my life! The food was perfect! Between 3 girls, we split creamy polenta, the spaghetti, the duck and foie gras ravioli and black cod. Although I am not a fan of mushrooms at all, I forced myself to try the creamy polenta. Unsurprisingly I still did not enjoy the taste of the mushroom sauce, but the polenta was very creamy. The spaghetti was my absolute favorite of the night. I know you're probably thinking "how good can plain ol' spaghetti really be'? I for sure thought that as well, but this spaghetti was perfectly al dente, wrapped in a light blanket of spicy tomato sauce with fresh bits of basil mixed in. Apparently this is the pasta Scott Conant made to woo his lady friends in college. Consider me wooed. Not to dote on just the spaghetti, the duck and foie gras raviolis were equally delightful - smooth, rich and perfectly salty. I cannot rave more about this place...except that the service was ridiculous fast...perhaps a bit toooo fast. I felt it lacked that Italian homey feel where you're welcomed to stay for longer than you should. All in all, a perfect place for some ridiculously good pasta!! All hail the king of pasta! read more

A warning about 2 things: 1) Do not make the mistake of ordering the goat. The waiter described it as something the chef loves to make, but it's just not that good and WAY salty. Stick to the pasta. It is great, with the caveat that if you've eaten at any of the chef's prior establishments, you'll notice they're quite a bit skimpier on the ingredients here. For instance the 'frutti di mare' at L'Impero used to come chock-full of beautiful little sea urchin. When I ordered a similar dish here, I had to really dig around to come up with a couple of wan scraps. I know that's nit-picky, but once you give someone something it lasts as an expectation and so if you take it away you open yourself up to this kind of criticism. 2) There are some BAD tables here. I mean, really bad. If you happen to get seated in the corner next to the kitchen, it can be an uncomfortable anxiety-provoking experience with waiters flying past you, doors constantly flying open-and-closed, and even getting bumped into every once it a while. If you're seated there, please ask to move. The outdoor seating is also dreadful...it's kind of on a very smelly end of 14th St....surrounded by a lot of unpleasant noise, fumes, and construction. They should try to figure out some way to spruce it up for the spring. And although I live in the neighborhood I eat here a lot less than I did at Chef Conant's previous restaurants, even though they were a bit of a haul for me... Sorry to be negative, but he can definitely do (and has done) much better. read more

I've always thought that Scarpetta sounded like the name of a villain. It's so sibilantly similar to Scarpia, Scalia, Slytherin.... Maybe those associations are why, after all these years of hearing rave reviews of this restaurant, I still hadn't gotten around to trying it -- until tonight. We walked in without any difficulty around 8:30, without reservations, and were seated in the front room (where, evidently, people without reservations are relegated). Our table was a bit unpleasantly close to the wait station -- right next to it, in fact -- but the space was still quite attractive and far enough from the door that we weren't getting hit with blasts of cold air each time it opened. I have to confess that I did love the front room's farmhouse chic, its variegated wood walls and cast-iron light fixtures. We started with the yellowtail crudo with ginger and sea salt and the chestnut soup with root vegetables and beef cheeks. Both were quite good. Yellowtail was a nice study of textures, with crunchy sea salt and microgreens contrasting nicely with the well cut, tender, fresh fish. There was just enough acid to brighten each bite and not a bit more. Chestnut soup was rich and earthy -- a lovely wintertime dish. For my main, I had the Sicilian-spiced duck breast with preserved orange and roasted root vegetables (actually carrots, endive and beets). The portion was small, clearly meant to be eaten after a larger, belly-lining pasta course, though sufficient for me. The meat was extremely tender and beautifully, perfectly seasoned, but prepared very rare without the wait staff asking me how I wanted it cooked. I personally love my meat bloody, but probably not everyone enjoys duck that way. In any event, I thought the dish was excellent. I do wish I'd ordered something more assertive to go with it than my quartino of pinot nero. It was a 2007, but was pale, watery and tasted much younger. [Didn't try the SO's housemade spaghetti with tomato and basil, but he loved it.] We finished with a nuanced, light, refreshing dessert of coconut panna cotta served with guava "soup", caramelized pineapple and a scoop of coconut ice cream (or possibly sorbet). Panna cotta was a lovely texture, almost as tender as dofu fa, and the guava soup was not overly sweet. The coconut ice cream tasted of the very essence of coconut, but avoided being cloying. It was a great dish to end a rich meal, though not entirely seasonal. It's pretty clear that the kitchen is able to put out beautifully made food. Some might take issue with the portion sizes, which are designed to be part of a four or five course meal, though I personally do not. I wasn't thrilled with the two wines off the wine list we tried that were available by the quartino: Quality to price ratio seemed to be much lower than it is at Mario Batali restaurants. But in all honesty, at this point, it's too early for me to have a well-informed opinion; I'll have to do a lot more, ah.... "research". :) I will say I'm inspired to come back after a strong first meal. [A shout out to Deanna W. for giving me the kick in the pants to go!] read more

The food at Scarpetta will not whisk you away to a land beyond your dinner table or change your beliefs about what should be. What it will do, and does do, is satisfy with competent, sometimes creative, and extremely tasty spins on classic northern Italian cuisine, with some regionally-inspired dishes thrown in for good measure. We came here at the recommendation of one of my cookbook-writing friends, who told me that the food had been well-received. Since I trust Mindy, I made the reservation a month in advance - this was to be the location of my pre-40th dinner. What I hadn't counted on was my bafflingly stupid behavior the night before - Halloween - something that Scarpetta takes no responsibility for. I had gotten absurdly drunk, failed to take care of my inebriation with an equal dosing of water, and woke up to catch my flight to NY still drunk and very dizzy. I shook like an addict as I waited for my flight, thinking, "oh, I'm going to have to cancel dinner tonight, because there's no way I'm going to keep it down" - this after I threw up a stomach-full of water, pepto-bismol, and dramamine in a garbage can in concourse B. After two naps, several tylenol, and water, I felt much better, but I was concerned that Scarpetta might not agree with my fragile, hungover self. To test this, I choked down a cracker - my first solid food of the day - and, after not throwing it up, realized I was actually going to be able to eat dinner. Which turned out to be a very good thing. Our table enjoyed our food - we ordered the polenta (it really soothed my belly), the tuna tartare, the beet and La Tur salad and the pumpkin ravioli (whoah, almost more dessert than pasta course), the duck (incredible, perfectly-cooked, really delicious), and the black cod. We splurged on the chocolate cake, the carrot budino, and the semifreddo for dessert. We loved every course and left not a bite. Sauces were quite good - classical reductions and glaces that were not too salty and were not used with a heavy hand. Because I was hungover, my critical capacities were compromised. Usually I'm a much more critical and picky restaurant goer. But the upscale comfort food offered up by Scarpetta caught me off-guard - none of my critical neurons were firing and I loved bite after bite. And I was thrilled that the room had stopped spinning and my nausea was gone. I'd definitely consider Scarpetta for a business dinner or a casual bite at the bar. It wasn't quite what I had in mind for my birthday, but given the circumstances of the prior 24 hours, it was the perfect place to dine. read more

Here's my usual process. Find a restaurant, read every single yelp review, review the menu, and decide on what I'm going to eat before heading out. Yes, I'm crazy. And my husband agrees. We went to NYC for a night and decided to check out Scarpetta with our good friends who I consider foodies. I knew a great time was going to be had, but I was nervous. I was totally unprepared. I didn't read the menu and I only glanced at a few reviews. I was going to be spontaenous... someone alert the authorities! I'm so glad I went "blind" because I was so surprised and happy with the menu. Between the 4 of us, we ordered 4 appetizers, 4 pastas, 3 entrees, and 2 desserts. The creamy polenta was amazing (and I'm not usually a fan). The short rib and bone marrow pasta had the perfect texture and also delicious. I think the stars were the pasta dishes, but then again, maybe we were just full by the time the entrees came out. Oh, and like others have already noted, the duck and foie gras ravioli is... orgasmic. Don't believe in food orgasms? Try this and you'll get what I mean. And yes, that bread basket is great. I love the different accompaniments that came with it. The service was really great and they took really good care of us, especially my pregnant friend. We didn't feel rushed at all and the food came out at a good pace. I didn't really take any pictures because I was too busy stuffing my face with food and wine. read more