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Scarpetta Review

c
ChemWork Sep 10, 2009 10:48 AM

I'm finally getting around to posting some reviews from a trip in June. Thanks to all of the helpful reviews and advice from Manhattan Chowhounds. I'm an organic chemistry professor and used to grading so I've given a grade to all of the courses. I can assure you that my students don't often do this well. My friend and I arrived at 8 pm for our reservation at that time and we were promptly seated. Almost all of the tables were filled. The dining room had a nice decor and a pleasant buzz. The glass ceiling was a nice touch and the light was perfect at that time of the day. The room was moderately loud, but we had no problems communicating with each other or the staff. We already had drinks at Spice Market (complex, tasty, but small) nearby so we turned down cocktails. The menu (available online) seemed to be the perfect length and had many interesting dishes in all categories. It was quite difficult to make decisions, but we received some nice help from the staff. Our main server and the sommelier were particularly helpful in picking a moderately priced rosé for us to match our diverse food selections. There were some very nice varieties of bread to start, although neither of us ate a lot of bread, especially when we had four courses to eat. The citrus dipping oil was great, but the red pepper spread and mascarpone butter were just OK. I started with the tuna susci (pronounced "sushi") with marinated vegetables and preserved truffles. It was basically raw tuna wrapped around various vegetables with mushrooms on the side and fresh herbs on top. The taste and texture were outstanding. There was a very nice combination of flavors and the portion was larger than I expected. I grade the dish an A-. My friend had the creamy polenta with a fricassee of truffled mushrooms. This dish was one of the highlights. Visually it was very appealing--the polenta was in one white porcelain bowl and the mushrooms in a separate small metal pot. The polenta was luscious and tasted so elegant when combined with the mushrooms. My friend likened it to eating a mushroom dessert. That dish was an A+. My friend followed the polenta with the agnolotti dal plin filled with mixed meat. This dish looked very simple, but the taste was excellent and the pasta perfectly cooked (A-). I had the ravioli with duck and foie gras and a marsala reduction. It was hard to decide between this dish and the polenta for the best of the evening. The ravioli were perfectly cooked and the duck flavor was intense. The foie was not overwhelming and really added a slight richness to the duck and seemed to extend its flavor. The marsala reduction leant a nice counterpoint to the richness of the duck/foie (A+). Once again, the portion sizes for both pasta dishes were generous. The rosé complimented the pasta dishes extremely well and also did a good job with the starters. It was less good for the final courses, but we weren't complaining. We both ordered fish with my friend having the black cod with caramelized fennel and concentrated tomato. I had the turbot with caramelized endive, leeks, onions & salsa verde. Neither fish dish rose to the level of the previous dishes (B+ for both). The fish were perfectly cooked and most of the flavors were nice, if not a little muted. The concentrated tomato was very bold. One of the reasons we went with fish was that we thought we would be stuffed from the first courses. I had strongly considered the goat and my friend was interested in the porkchop--perhaps next time. Both desserts were excellent. My friend had the amedei chocolate cake with burnt orange-caramel gelato, and espresso sauce. The cake had a nice texture and an intense chocolate flavor, complemented well by the gelato and sauce. I had the special rhubarb dessert with these elaborate cookie rings, filo layers, pineapple gelato, pineapple gelee, and vanilla risotto. The contrasts in textures and flavors were delightful. It was one of those dishes where it's fun to get a little bit of every ingredient to get the full effect. Both desserts were an A. The service throughout the evening was uniformly excellent. The head server stopped by several times to check on us and the sommelier made sure that we were enjoying the wine. We only had one bottle, and the staff did a very good job of spacing it out over the three savory courses. We thoroughly enjoyed the atmosphere. It seemed like most of the people were enjoying themselves around us. We definitely recommend the restaurant and will try to get back someday.

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  1. r
    RGR RE: ChemWork Sep 10, 2009 11:05 AM

    Thanks for the detailed review, ChemWork. The polenta with mushrooms is one of Conant's signature dishes, and it is to die for! I've had both the fish dishes you and your friend had. While both were excellent, I'd give a slightly higher grade to the black cod, as I thought the caramelized fennel and concentrated tomatoes were brilliant.

    Btw, I was hopeless with chemistry. But as a former high school English teach and community college writing instructor, I would be forced, very regretfully, to lower the grade on your review for lack of paragraphing. ;) lol

    1 Reply
    1. re: RGR
      c
      ChemWork RE: RGR Sep 10, 2009 11:20 AM

      I appreciate your response that you were "hopeless" with chemistry. Most of the time people respond that they "hated" chemistry and I get the subtle vibe that I should be ashamed (ha!). You are entirely correct about the paragraphing--too often I focus on substance and forget the importance of style. You would think after eating in so many restaurants I would understand the interrelatedness of the two. At least I gave you the opportunity to revisit the worst part about teaching--grading. Cheers!

    2. a
      angelaangel RE: ChemWork Sep 10, 2009 11:36 AM

      Great review! What was the price per person on this?

      1 Reply
      1. re: angelaangel
        c
        ChemWork RE: angelaangel Sep 10, 2009 11:47 AM

        It was $140 per person including an appropriate tip for the excellent service.

      2. k
        kathryn RE: ChemWork Oct 24, 2009 09:42 AM

        Went last weekend and forgot to write up my notes until now. First off: killer bread basket. Filone, ciabatta, focaccia, house-made stromboli with smoked mozzarella and salami. The stromboli and I definitely had a moment. Really amazing. I can't believe they give you four really great types of bread with three different spreads, almost as if they want you to fill up on bread? Not that I really minded. Mascarpone butter (so creamy and luscious), eggplant caponata (this should almost be a side dish you can order -- really chunk and hearty), and citrus-infused olive oil.

        My polenta with truffled mushrooms was really good and flavorful, although it was a bit heavy on the truffle. The portion size is a bit too heavy for one person, especially one person who's just eaten 3 pieces of their amazing bread. I couldn't finish and my husband got the last few bites. This would be a good dish to share, although I'm certain that fights might break out about who gets to lick the bowl clean. My husband chose a lighter dish -- a tasty rabbit salad with great croutons, just a nice mix of flavors. Rabbit was slightly on the dry side from the bites I had, but the dressing made up for it. Good, but not great.

        Our pastas were spaghetti, and foie/duck ravioli both good. Enormous portions. Caveman sized. Enough to feed four people. They are trying to kill you with kindness at Scarpetta. Lovely fresh spaghetti strands -- chewy in just the right way, fabulously textured. The pasta here really captures the sauce in a wonderful way, and the sauce is fantastic. Fresh, a little buttery, just a hint of oil, wonderful tomato goodness, with fresh basil. Lovely. I could eat this every day for a month and not get bored. The foie/duck ravioli was also good but not quite at the level of the spaghetti (but, seriously, what is?) and my husband ate the entire thing, nearly licking the plate clean. Not a superheavy foie gras flavor (thankfully) but really rich and nice and umami-filled. Yum!

        My husband had been eying the ash encrusted venison and we ordered it as our main, intending to split it, against my better judgment. But, alas, I was not feeling the smoky crust, and we were both too full to eat more than one bite. And no room for dessert even though I kept seeing portions of banana pudding fly out the kitchen. Damn!

        Next time, no main for us, only pastas. Maybe a third pasta. And the bread basket. To go. If I can even resist eating all the bread at once!

        BTW, if I recall correctly, it was $150 for two with tax and tip for great (really!) service. Can't wait to go back.

        8 Replies
        1. re: kathryn
          kelea RE: kathryn Oct 24, 2009 10:04 AM

          Your review was really good Kathryn. I went again last weekend for a late dinner. We were seated at 1030, so the appetites were a little smaller by then from snacking. my date and I told the waiter we were going to split the polenta and to my surprise, they brought out the polenta already split into two plates for us!!! I thought that was really thoughtful for them. And I have to say, it was the first time i only had half a portion of the polenta, and it was more than enough. Then again when I order it, i force my entire party to try it cause it's soo good. So I agree with you, it's too rich to consume alone :)

          1. re: kathryn
            a213b RE: kathryn Oct 24, 2009 05:53 PM

            Yay! I'm so happy you liked it kathryn! And isn't that bread basket just phenomenal?!?!? I remember our first meal there, like you I had a moment, but with the entire basket!

            And I have to confess, I've never had an entree there ... the pastas are just so phenomenal, I cannot imagine a main dish that could follow one of those pastas and elevate the meal.

            1. re: a213b
              r
              rrems RE: a213b Oct 24, 2009 08:08 PM

              You really must try the black cod dish. It is phenomenal, IMO better than the pastas.

            2. re: kathryn
              d
              dolcevita_sf RE: kathryn Oct 27, 2009 12:27 PM

              "Lovely fresh spaghetti strands -- chewy in just the right way, fabulously textured. The pasta here really captures the sauce in a wonderful way, and the sauce is fantastic. Fresh, a little buttery, just a hint of oil, wonderful tomato goodness, with fresh basil. Lovely. I could eat this every day for a month and not get bored."

              Thanks to all for the detailed reviews! We did not make it to Scarpetta on our last trip to NYC, but it is high on the list for the next one. Meanwhile, kathryn's description of the spaghetti above inspired me to make my own version at home last night. Which was incredibly simple, but also satisfying and delicious.

              1. re: kathryn
                m
                metfan630 RE: kathryn Nov 13, 2009 05:16 AM

                Thanks so much for this review. Great thread overall for giving me a good idea about the place. The other reviews I read (Times, NY Mag) failed to mention the awesomeness that is this bread basket.

                Headed there Saturday evening, looking forward to it!

                1. re: metfan630
                  r
                  RGR RE: metfan630 Nov 13, 2009 05:26 AM

                  You can see photos of the two dinners we've had Scarpetta (including shots of the bread basket and its accompaniments) here:

                  http://www.flickr.com/photos/11863391...

                  and here: http://www.flickr.com/photos/11863391...

                  Hope you have an excellent meal. Buon Apetito!

                  -----
                  Scarpetta
                  355 West 14th Street, New York, NY 10014

                  1. re: RGR
                    m
                    metfan630 RE: RGR Nov 13, 2009 06:52 AM

                    Thanks for the pics RGR - looks phenominal!

                    Is it lunch time yet?? hehe.

                    1. re: metfan630
                      r
                      RGR RE: metfan630 Nov 13, 2009 08:48 AM

                      Unfortunately, as you probably know, Scarpetta does not serve lunch.

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                      Scarpetta
                      355 West 14th Street, New York, NY 10014

              2. tastyeating RE: ChemWork Oct 28, 2009 02:00 PM

                Is Scarpetta good for a small group of around 6 people?

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                Scarpetta
                355 West 14th Street, New York, NY 10014

                1 Reply
                1. re: tastyeating
                  a213b RE: tastyeating Oct 28, 2009 02:01 PM

                  Absolutely.

                2. b
                  Bodegadawg RE: ChemWork Nov 19, 2009 06:45 PM

                  We just returned from a dinner at Scarpetta. While there was excellent service and wines, we both felt the food was almost inedible.
                  First we ordered a Fritto misto, it managed to be both burnt and greasy. I had farfalle with sweetbreads. The farfalle were cooked to death, and the sweetbreads managed to taste muddy and attempted to be crispy, but were only really long on the fire before before being added to the farfalle. Not good.
                  My partner had the halibut which was actually just a vehicle for way too much ginger (?) and overcooked. I had the capretto. I've eaten goat a lot, but this was too gamy, it was as if they had not bothered to do anything to try to fix the flavor by either salting, or marinating the meat first. I noticed that the table next to me only ate half of their order of capretto before sending it back, I was no more successful than they were in finishing my goat.
                  So in short, a great place for drinks, a ghastly place to eat. Yuck!

                  -----
                  Scarpetta
                  355 West 14th Street, New York, NY 10014

                  1. guttergourmet RE: ChemWork Nov 22, 2009 05:12 AM

                    http://chowhound.chow.com/topics/519016

                    1. k
                      kathryn RE: ChemWork Dec 20, 2009 05:28 PM

                      Went back this weekend because I was craving the spaghetti.

                      House made potato chips with deep fried rosemary, cilantro, possibly other herbs. Delicious! Huge, huge bowls. Could have potentially used a bit more salt. Bar staff was wonderful. Efficient and quite warm towards the customers (the host, oddly, seems a bit cold and reserved).

                      However, I must warn you that the entire front area is QUITE drafty whenever the door opens up! I was shivering by the time our table was ready. Yikes.

                      Also ordered a cocktail. The cocktail list is quite short and composed of a few girly, sweet drinks. My cocktail was way too sweet (heavy on the honey syrup) which is a shame.

                      Bread basket was fabulous as usual. Ah, that focaccia and stromboli! Served warm. Wish I had some right now.

                      Started with the chu toro appetizer. Very small portion, but we did that on purpose since we had already nibbled on bread and chips. Fatty, unctuous. Husband detected a bit of earthiness. I liked the piquant cucumber salad and vinaigrette. I think there was micro basil on top, too. Delicious, nearly as fatty as otoro.

                      For pastas, I had the spaghetti (majestic) and husband had the farfalle. I liked the sweetbreads (crispy and breaded) as well as the kale (nicely tender) and mushrooms (savory and delicious). But overall, the individual components didn't mesh like they did in the spaghetti. The pasta was perfectly cooked and seasoned, though (I think another hound reported overcooked pasta a while ago).

                      For our main, we split the capretto. The kitchen graciously plated it onto two plates for us, which I always like. However, I was incredibly full by this point, having eaten chips, bread, chu toro, half the farfalle, and half the spaghetti! And I did not like the goat at all. Way too gamey and earthy, and I like earthy flavors most of the time. And I've eaten goat before and it's not been a problem. However, I must say that the roasted potatoes that came with the dish were textbook perfect. Had I been hungry, still, I would have eaten them all.

                      Skipped dessert. I suppose next time I'll take Simon's advice: an appetizer, and spaghetti, eaten at the bar, nibbling on the bread basket, and saving room for dessert. In the spring, of course!

                      1. Slob RE: ChemWork Dec 20, 2009 07:59 PM

                        We're going back for the 2nd time on Christmas Eve. Can't wait. I loved my first trip. We had the polenta, the risotto, the spaghetti, the foie gras ravioli and a dessert that I forget. It was so great we might wind up having all the same stuff again. The pastas were so awesome that we avoided a main. We'll probably avoid the mains again.

                        1. k
                          kathryn RE: ChemWork Feb 8, 2010 06:56 PM

                          Stopped in for a "light" dinner of a glass of prosecco, the cream of chestnut soup, and spaghetti. (I say light because I inadvertently ate all the spaghetti and left feeling incredibly full -- and I'd been meaning to save room for dessert. Honest!)

                          The chestnut soup was fantastic! A definite winner. Flavorful cubes of crunchy root veggies. Soft marrow dumplings that soaked up all the broth. Tender bits of gently braised beef. A little bit of herbs. Incredibly flavorful with a lot of textural contrast in the all the little bits of herbs and veggies and beef. Yum.

                          1. p
                            Pan RE: ChemWork Jun 5, 2010 10:24 PM

                            Hi, everyone! I've been offline for a few months and owe you all a review of the birthday dinner for my girlfriend at Kyo Ya, which was fantastic. But since I took a friend out for dinner at Scarpetta yesterday and am just about to post a review at Open Table, I'll copy it here, with some additional text:

                            All dishes were good and these were great (I'm listing these and the following dishes essentially in order of pure deliciousness, but the first two are really a pick-'em): Duck/Foie Gras ravioli w/Marsala reduction; Polenta fricassee of truffed mushrooms (awesome texture on the perfectly combined cheese and polenta, and great mushroom and truffle taste); Coconut Panna Cotta w/fantastic guava soup & caramelized pineapple; Sicilian Spiced Duck Breast w/preserved orange & root vegetables - an excellent variation on Canard a l'Orange; Short Rib Agnolotti w/hazelnuts, brown butter & horseradish (what a fabulous combination!). All had strong tastes w/subtler ones in a delicious balance. Braised Short Ribs of Beef w/vegetables & farro risotto were about as good as a dish of its type could be: reminiscent of my mother's long-cooked beef stews, but w/totally tender strips of beef braised in wine & perfect vegetables along with the "farrotto." Rhubarb tart w/pineapple gelato & Muscat gelee - not enough rhubarb but otherwise excellent. (I almost couldn't taste the small amount of rhubarb at all - too much sugar, but great pineapple taste and a great little tart.) Black cod - not as good, somewhat fishy, not for everyone. Good, fair-priced wines (we had the Rose on the menu for our first quartino, then a good red wine whose name I regret I have forgotten for our second), terrific service!

                            Overall, my friend loved the service and food more than I did and felt it was among the best meals he had ever had, or at any rate that the duck/foie gras ravioli was among the best pasta dish he had ever had. However, I really do agree with him that the service was excellent. From beginning to end, everyone was very professional, helpful, and welcoming. And as for the food, I'd rate it a solid 3 stars on my personal 4-star rating scale - a fair value at just under $200 even plus tip in New York prices. Plus, this is a restaurant that takes its interior decorating seriously, and it shows and was very much enjoyed by us, as were the presentations of the dishes - including some, like the fritto misto, that we didn't eat but saw being delivered to other tables.

                            This dinner was a special occasion - a celebration of one of my best friend's Ph.D. dissertation defense - and the restaurant came through admirably.

                            11 Replies
                            1. re: Pan
                              s
                              Simon RE: Pan Jun 6, 2010 04:11 AM

                              hi Pan...delighted that you and your friend enjoyed Scarpetta...i am living in Paris now, but glad to know Scarpetta is still working on all cylinders for my visits back to NYC in the future...p.s. the soups at Scarpetta have been stellar so i rec trying one on your next visit...

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                              Scarpetta
                              355 West 14th Street, New York, NY 10014

                              1. re: Simon
                                p
                                Pan RE: Simon Jun 6, 2010 01:44 PM

                                I will definitely keep the soups in mind.

                                I may be in Paris later this summer. If so, I'll check for your posts on the France board, because I am very curious whether l'Astrance is still getting a lot of buzz after all these years and what good-value brasseries are putting out the tastiest food.

                                1. re: Pan
                                  s
                                  Simon RE: Pan Jun 6, 2010 02:15 PM

                                  Pan...if Scarpetta has the pea or asparagus soup w/ seafood (their summer soup last year), it's a must...

                                  Have not been to L'Astrance, but i have many good value restaurant suggestions here, though i have not been so active on the France board...

                                  p.s. if you come to Paris, send me a pm (send to MaigoNoInu@gmail.com -- which is not my main/real email these days -- i'll send you an email back from the real one)...

                                  -----
                                  Scarpetta
                                  355 West 14th Street, New York, NY 10014

                                  1. re: Simon
                                    p
                                    Pan RE: Simon Jun 6, 2010 02:42 PM

                                    Thanks a lot, Simon.

                              2. re: Pan
                                unturtlesoup RE: Pan Jun 6, 2010 08:21 PM

                                Just returned from an experience at Scarpetta, and wanted to post my two cents worth since it was trolling ChemWork's review and subsequent thread that led me to choose this restaurant as my first NYC dining experience this particular visit. Thanks for your review, btw!
                                First, we arrived for our 6:30 Sunday evening reservation and were offered a seat at the front "cafe" rather than in the main dining room. Seeing several families with small children in tow, we opted for a seat at the bar while we waited for a table in the main dining room. The architectural (not to mention toddlerless) quality of the space was worth the wait. My partner and I had the tasting menu, since it was rather too difficult to decide which dishes we wanted to single out based on the many positive CH reviews.

                                Service was spot on-informative and attentive, and particularly helpful with providing suggestions for exactly two glasses of wine, one red and one white for each of us lightweight drinkers, to pair with our meals. With some restraint, we sampled the bread course which included the famous stromboli, knowing that there was more to come. Definitely a bread basket that would make me come back for more had I not ordered a rather ominous tasting menu option.
                                The Tocai Fruilano by the glass was a spot-on pairing with the fish appetizer course, which consisted of the tuna susci, yellowtail carpaccio. The raw dishes were stellar; the pickled vegetables and truffled mushrooms adding just the right acidity and earthiness. This also came with a mountainous serving of fritto misto to share. The fritto misto was, sadly, lukewarm and quite salty; we searched for the alleged rock shrimp like, well, shrimp in a pile of battered hay. I ended up sucking on extra lemons afterwards to revive my oversalted oily mouth.
                                The second primi course included the truffled polenta, which was creamy and sublime. The intensity and smooth texture of this signature dish sent me to myco-orgasmic heights. I wish the lidded porcelain service bowl could be kept tableside, however, as the dish could have been a tad hotter. Maybe the mise en place to table service was just having an off night, perhaps, but many of the courses seemed to be served just a tad later than I would have appreciated. Mozarella in Carozza tasted like, well, fried cheese and also suffered from the same temperature issues. Beef short rib on farro risotto was delicious, the meat moist and flavourful. My partner commented on the perfectly chewy pearls of farro and the lovely vegetable dice, which lent a refreshing lightness to an otherwise wintry and heavy dish.
                                The trio of paste included the cavatelli with braised rabbit and mint, the duck and foie gras ravioli, and a pile of that perfect spaghetti, which, on a return visit, I will definitely devour by the bowlful. Perhaps I am an oddball, but the spaghetti was really the standout pasta for me. I am sorry not to have had the genuinely transcendent ravioli experience that Pan documented. The duck and foie gras ravioli, instead of being plump and juicy, seemed scantily filled, and the duck seemed more preserved and proscuitto-like (read: gamey, shredded, and salty), and swam in a pool of butter too ample for its contents. My partner noted, "as a duck, I would not die for that dish." The cavatelli, mushy and covered in what seemed like parsnip and overcooked peas we took home, since we felt it would be rude to just not eat the dish.
                                Mains were the sablefish on fennel and tomato, and the roasted capretto. Perhaps it was just being stuffed by this point, but we could have gone home perfectly happy without the entrees. Fish on roasted fennel was a bit too fishy, and, agreeing with Kathryn, the capretto was a wee bit gamey side. The roasted potatoes, rather than balancing the dish with textural contrast, were so covered in meaty jus that they seemed heavy and soggy. Both dishes could have used a lift of acidity, or an additional sprinkling of fresh herbs to balance the fattiness/fish/game flavour.

                                Agree with Pan about the rhubarb tart-it was practically rhubarbless, sugary and dry, and detracted from the otherwise sublime pineapple sorbet, muscato gelée, and crisp pastry rings. Being incredibly full by this point, and not wanting to overdo it on so-so tart, the rhubarb pastry went in the same take-out bag, ice-cream licked clean.

                                Overall, a lot of fatty mouthfeel, gameyness and fishyness (and perhaps an off-night in the kitchen) that didn't really work for me on a dish-dish basis, a bit expensive for the overall experience, but still, an overall pleasant dining experience.

                                Post-script-upon realizing that we had forgot our umbrellas at the restaurant tonight, we have planned to return later in the week. This time, for just the spaghetti and a glass of wine.

                                -----
                                Scarpetta
                                355 West 14th Street, New York, NY 10014

                                1. re: unturtlesoup
                                  s
                                  Simon RE: unturtlesoup Jun 7, 2010 09:20 AM

                                  i agree that the fritto misto is bad at Scarpetto...

                                  1. re: Simon
                                    p
                                    Pan RE: Simon Jun 7, 2010 11:41 PM

                                    Too bad; it looks impressive.

                                    1. re: Pan
                                      s
                                      Simon RE: Pan Jun 8, 2010 07:43 AM

                                      yeah...i find it's lameness kind of bizarre, as i find pretty much everything else there to be topnotch (the black cod, the yellowtail crudo, and the soups being my favs -- though i like the goat only so-so and i usually love goat, and the polenta, while yummy, is too rich for me personally)...but the fritto misto is a bunch of limp bready nothing...

                                  2. re: unturtlesoup
                                    unturtlesoup RE: unturtlesoup Jun 10, 2010 07:44 AM

                                    Addendum to my first review: since I had to return to Scarpetta to fetch our umbrellas, We figured a quick meal was in order despite being soaked through and rather under-dressed in comparison to the suited midweek crowd that had gathered 'round the bar.
                                    Ordered: soft-shell crab with fava bean purée appetizer to share, a bowl of spaghetti each, and a glass of red to split.

                                    The soft shell crab app really redeemed two aspects of the Sunday dinner gone awry: the whole "peas and mint" experience with the rabbit cavatelli, and the bad deep frying with the fritto misto thing. In the soft shell crab appetizer, the mint practically sang through the entire dish, and the peas, rather than hanging around as a sludge, formed an ethereal and silky pool to contrast the lightly batterred crab.

                                    The spaghetti tomato-basil was gorgeous as usual, and this time, there were no other items to distract between our faces and the bowls of noodles in front of us. Perhaps there is something to say about the particular moment that led us to revel in the comfort of it all, but it was really that good, spot-on following our wanderings in the bone-chilling rain.

                                    Lastly, a note of thanks regarding the genuinely courteous and professional management and staff: this time, we walked in soaked from the rain, in rather bad shape, in jeans, and you were kind enough to seat us and treat us with such hospitality. Scott Conant's revisioning of fine dining, far from being merely conceptual, was shown in the absolutely distinguished service that accompanied our foray to recover our lost umbrellas at Scarpetta. Bravo.

                                    -----
                                    Scarpetta
                                    355 West 14th Street, New York, NY 10014

                                    1. re: unturtlesoup
                                      s
                                      Simon RE: unturtlesoup Jun 11, 2010 11:14 AM

                                      Awesome!...glad you had fun...

                                      1. re: Simon
                                        p
                                        pulled pork RE: Simon Sep 20, 2010 08:06 AM

                                        Anyone been recently?

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