Location: 355 W 14th St, New York, NY 10014
Cuisine: Modern Italian
Items: 3 appetizers, 3 pasta dishes, 1 entree, 2 desserts, 4 cocktails
Best Dish: I’m not much of a seafood eater but the Braised Octopus was amazing. Tender octopus with just the right amount of smokiness. This was simply divine! The Pancetta wrapped pork chop comes as a very close second. Both items in the same meal are a grand interpretation of classic surf and turf, a must have for all foodies.
Overall: Despite the fancy decor and stylized plating the atmosphere at Scarpetta is surprisingly relaxed. It is like having a meal at a very wealthy friend’s beautiful home. It is instantly opulent and relaxed a good space for a special family dinner or a night out with your favorite foodies.
Scott Conant is a chef, teacher, and television personality who is admired by many of his peers. Food Network friends have watched the often stone faced Conant as a tough judge on the popular cooking show, “Chopped.” Being a loyal fan of the series I jumped at the opportunity to sample the menu at his chic Chelsea eatery. The space is located just a few feet from the designer hops of the meatpacking district and is far larger than you would expect from the outside. The entrance appears like a small cafe. On the rainy night of our visit the outside seating went ignored as we entered the beautiful foyer. After a warm greeting from the hostess we were ushered into the deceptively large dining room. The venue has a homey but masculine feel with warm rich brown tones and plush leather seating. We entered our booth and started our meal with specialty cocktails. My companion had the San Remo, Carpano Antica, Campari, citrus and a drop of premium bourbon. I had the Bolla Bacca, a light refreshing cocktail of wild strawberry liqueur, Prosecco and baby strawberries. The San remo is a smooth beverage with just enough warmth for a breezy or rainy night. The Bolla Bacca is a much lighter sweeter drink.
For our first course we had the Braised octopus. Tender tentacles are braised then grilled slightly for a bit of char. This was by far one of the most delicious preparations of octopus we have had. The morsels were tender and juicy on the inside but with a crisp outer layer. One of the most amazing things about the dish is that you leave with the recipe! The space has a fascinating magazine that offers inside info on the restaurant as well as a few tasty recipes.
Next we were offered the Duo of yellow tail and Tuna Susci. The raw yellow tail is served with olio di zenzero and flaked sea salt for a bit of texture. The tuna is accompanied by marinated veggies and delicious preserved truffles. I am not usually a fan of raw seafood but this was prepared beautifully. Each bite was tasty and the flakes of salt added not only flavor but a nice little crunch.
In contrast to the crunch offered in the seafood course we experienced the smooth creamy polenta. The polenta is made with some imported ingredients for a smoother velvety mouth feel and is served with a generous helping of truffled mushrooms.
After appetizers we devoured the tasty pasta course. As expected all pasta is made fresh on the premises and served al dente. The first of our three pasta dishes was the short rib and bone marrow agnolotti. Agnolotti is a ravioli type of pasta stuffed with roasted meat and vegetable stuffing. It was a rich and savory dish. The outer layer was just the right amount of chew to cover the smooth creamy inside.
Next was the ricotta raviolini. These are cheese filled bite size ravioli, served with a generous helping of decadent preserved truffles and an airy Parmesan froth.
Our final pasta dish was the Spaghetti. Simplicity can often be the best approach in a great meal and it doesn’t get any simpler than spaghetti with tomato sauce. Though a familiar item for any Italian dining experience it is still a favorite and one of this eateries most ordered items. The sauce and fresh pasta combine to create a more authentic representation of “real” Italian dining, The notes of basil and herbs is amazing.
Though we were nearly filled we simply had to have the pancetta wrapped pork chops. The tender chop is served with guanciale, baby vegetables and fennel puree. These are magnificent. If you are a meat lover this is the option for you. The meat was tender and juicy. The pancetta wrapping added a great deal of savory succulent flavor.
This night in particular was special because we were served by Mario. He was knowledgeable friendly and allowed us to enjoy our meals. He even made sure to allow enough time between courses to allow some food to digest before the next items arrived. I have been to places where the food comes out so frequently that there is rarely any time to savor courses. It was refreshing to have a break in between to savor the flavors and appreciate the meal as a whole. Thanks Mario!
During our final “break” of the evening we were presented with a final round of cocktails while waiting for our desserts. My companion had the Negroni Sbagliato which is made with aperol, carpano antica and proseco. I opted for beautiful and fragrant Dimmi Pesca , double cross vodka, peach, dimmi, vino and hibiscus flower.
Our final course was of course a round of desserts. We finished our meal with the lightly sweet Frozen Black Forest Cake which featured Port poached cherries, white asparagus emulsion & toasted hazelnuts.
We also had the popular Raspberry Clafloutis. It is a refreshing dish made with Key Lime Curd, White chocolate-raspberry gelato a crisp cookie and thin cake. It is like a deconstructed pie à la mode.
You have had Italian food before but if you haven’t had it as interpreted by Scott Conant and his team of chefs you are truly missing out. A meal at Scarpetta is an experience not to be missed. Each item is thoughtfully presented and prepared as is just for you. If you are fortunate to have the opportunity to dine at Scarpetta, please do so. You will be rewarded with an evening of amazing cuisine and phenomenal service.
1 comment
[…] Scarpetta […]
Comments are closed.