Any Scarpetta diners out there???

[Paolorichard]

I will be eating there next week, wanted to here some reviews .......

[a213b]

Went last night. We've been to the NYC location multiple times.

Between the two of us we had the Pumpkin Soup, the Polenta, the Spaghetti, the Casonsei, and the Tajarin with Albas. Everything was quite tasty, with the standouts being (of course) the Spaghetti and the Polenta. The Tajarin was well-made and quite lovely as well, though how could it not be with Albas shaved on top.

Service was good, though just a tiny bit clunky in a couple of spots -- that being said, everyone was very pleasant and eager to please, which always helps ensure a lovely dining experience.

We were led back through the kitchen after our meal (absolutely beautiful), and I would very much like to go back and do the chef's counter tasting menu.

The only negatives, which are small, are the lack of polish on the service, and that the truffles are not shaved table-side. I also felt for the price ($105) they could have shaved a bit more.

But all-in-all, it was a wonderful meal, and I would happily both recommend it and return.

[RicRios]

Current T.magnatum wholesale price in Italy is 1200 Euro/kilo.
As a reference, a few years back it was in the neighborhood of 5000 Euro/kilo.
However, LA retail price for the dish has remained pretty stable all along.
Nice lesson in Economics 101!

[a213b]

LOL, so true!

[albatruffles]

$105 for that dish sounds like a rip-off. I would pass. The $25 pastas have better flavor.

[albatruffles]

Went and did a pasta tasting. I would rank the pastas in the follow order:
PUMPKIN CAPPELLACCI amaretti, parmigiano (1A)
BRAISED SHORT RIB GNOCCHI chestnuts (has been a special) (1B)
DUCK & FOIE GRAS RAVIOLI marsala reduction (1C)
SPAGHETTI tomato, basil (1D)
BEET & SMOKED RICOTTA CASONSEI (4A)
AGNOLOTTI DAL PLIN mixed meat, fonduta, mushrooms, parmigiano (2A)
SCIALATIELLI sorrento-style pasta, dungeness crab, sea urchin (3A)
TAJARIN shaved white truffles (2B)
they also have some vegan, gluten free pastas off the menu. They were actually good. (2C, 2D)

Based on my experience, the first four are must orders and the polenta.

[RicRios]

I'm confused.
You listed 8 dishes, 1 with shaved white truffles.
You posted 13 pictures. White truffles appear in the first row right & 2nd row left.
Would you mind clarifying which is which?

[albatruffles]

The 7 I mentioned are on the menu. The other are not. I referenced the pics like Excel.cells

[RicRios]

"TAJARIN shaved white truffles (2B) " second row, second pic form left?
Oh well, never mind.
Must be me, I just had a Bourgogne Mousseux Brut (red bubbly burgundy), probably not the best tool for deciphering a tajarin al tartufo bianco.

[albatruffles]

yes

[goodhealthgourmet]

they also have some vegan, gluten free pastas off the menu. They were actually good.
~~~~~~~~~~~~~
okay, you just made my day! i have reservations here in a couple of weeks, and i wasn't looking forward to sitting by and watching everyone else dig in to their delicious pasta dishes. GF restaurant pasta tends to be underwhelming, but i'm willing to take a chance on Scott Conant :) thanks for the info!

[eadj2006]

seems like both food bloggers ate together?

[RicRios]

That's about the norm for stage 4 of the current high end resto life cycle:

TV Chef -> Investors -> PR -> Invite bloggers to Grand Opening -> fold -> restart

[Paolorichard]

It seems like the celeb chef thing really blew up this year...Tyler Florence, Morimotto....whos next? But back to my main question, any one with out a blog eaten there....how was it?

[2ndAvenue]

Went there for the friends and family night last Thursday - loved it. Meal was buffet style. Had a number of friends there and heard nothing but raves. Same quality food as the New York branch - Conant was in the kitchen. If I went back, I would be happy to order the yellowtail app, the tuna with truffle oil app, any of the pastas (but someone at the table is required to order the tomato-basil at every meal), and the passion fruit custard. They also had a bourbon-based house apertif that was delicious.

[albatruffles]

A lot of chefs work their ass for modest pay. I don't eat at a lot of high end chains, but they deserve the pay that comes with opening all these restaurants. It one of the few ways they can make a lot money.

[ipsedixit]

TV Chef -> Investors -> PR -> Invite bloggers to Grand Opening -> fold -> restart

_________________________________

I think you missed a step ...

TV Chef -> Investors -> PR -> Invite bloggers to Grand Opening -> Fallout between TV Chef and Investors -> fold -> restart

[eadj2006]

KEVINEATS.COM Enjoy the food porn :)

[RicRios]

$500 a head extravaganza, courtesy of darindines.com:

http://darindines.com/2010/10/26/scar...