Scarpetta

Scarpetta (355 W 14th Street, NY) 

Although we have a Scarpetta in Toronto, we decided to make a stop in the original New York location. The restaurant appears similar to a home from the exterior -- very unassuming, but the inside is the same very cool but busy atmosphere.

I met with Scott Conant earlier that day, as I used to be an employee of his and so we were in for a real treat when he sent out a tasting menu with wine pairings. It was a fantastic meal and the service was excellent. Forgive me for the lack of descriptions, as I was not prepared with a notebook and the numerous glasses of wine may have impaired my memory ever so slightly!

Bread Basket

Probably the best bread baskets in existence. It includes homemade foccacia, ciabatta, stromboli (stuffed bread with salami+mozzarella+cherry tomatoes) and comes with an eggplant caponata, marscapone butter and olive oil.

Yellowtail with olio di zenzero and flaked sea salt (on left)

Tuna susci with marinated vegetables and preserved truffles (on right)

Incredibly fresh, well seasoned and excellent flavours. My favourite is the yellowtail.

Soft Shell Crab 

Asparagus, Crispy Garlic, Sesame and Toasted Vinaigrette 

I love soft shell crab and this was salty, crunchy and succulent. Nice notes of garlic, the asparagus provided a creamy base and the vinaigrette gave balance and acidity to the fried soft shell crab.

Octopus 

A braised octopus dish, off the menu and was incredible. The octopus was deliciously tender and the flavours on this plate were complex. The white beans added a nice creaminess.

Taleggio Mezzalunai

New potatoes, ramps and shitakes

My favourite dish of the night and probably one of my favourite pasta dishes to date. These ravioli's enveloped a wonderful filling of taleggio, marscapone cheese and truffle. The raviolis were topped with soft new potatoes, ramps and the crispy shitakes provided a nice crunchy texture. The sauce was a delectable brown butter -- felt like a grown up, elegant mac and cheese.

Spaghetti with Tomato and Basil 

What Scott is famous for! Such a simple dish but the execution and the love in this spaghetti is unreal. The sauce is creamy, tangy and sweet and fresh basil is always such an impeccable pair with the tomato sauce. A CLASSIC!

Spiced Crusted Rack of Lamb

Braised Artichokes, Crispy lamb neck and basil

A huge fan of lamb and this was no exception. The juicy, fatty, spiced lamb with all the components provided a layering of flavours = flavour explosion!

Halibut

Spring vegetables, preserved lemon & almond broth

Perfectly cooked fish and nice light dish. I prefer his rendition of the black cod.

Warm Rhubart Tart

Basil yogurt, macadamia nuts and chianti sorbet

Tasted like a delicious, warm rhubarb pie. The macadamia nuts provided a nutty, delicious flavour and the chianti sorbet was something else! Not too sweet but full of flavour, a perfect accompaniment to the dish.

Petit-Fours

THANK YOU SCOTT!