Scarpetta
Back in 2007–2008, Scarpetta was on everyone's tongue. The Times gave it a bunch of stars, Esquire named it one of the "Best New Restaurants" in the US, and people scrambled to get reservations. Some thought Scarpetta would return culinary dignity to an otherwise often undignified area of the city. So, how are things a few years later?
Pretty good. Pretty good.
The meal started off delightfully, with a bread basket that included salami-and-cheese roll ups. A few more of these, and we'd have been too full for anything else.
As an appetizer, we enjoyed the fried mozzarella with tiny heirloom tomatoes. First cheese and meat baked into bread, then cheese covered in a crispy coating. So far, so delicious.
We contemplated the $26 spaghetti, but ultimately decided on the black maccheroni with seafood and the touch-too-sweet duck-and-foie gras ravioli.
And for dessert, which we ordered two of in the name of research, we tried the olive oil cake, not nearly as moist as it should have been, and the always-dependable molten chocolate cake.
Scarpetta isn't our favorite Italian restaurant in New York, but it hit enough good notes to let us leave happy.
Pretty good. Pretty good.
The meal started off delightfully, with a bread basket that included salami-and-cheese roll ups. A few more of these, and we'd have been too full for anything else.
As an appetizer, we enjoyed the fried mozzarella with tiny heirloom tomatoes. First cheese and meat baked into bread, then cheese covered in a crispy coating. So far, so delicious.
We contemplated the $26 spaghetti, but ultimately decided on the black maccheroni with seafood and the touch-too-sweet duck-and-foie gras ravioli.
And for dessert, which we ordered two of in the name of research, we tried the olive oil cake, not nearly as moist as it should have been, and the always-dependable molten chocolate cake.
Scarpetta isn't our favorite Italian restaurant in New York, but it hit enough good notes to let us leave happy.
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