The unique blends of flavors at Scarpetta may just be a testament to chef Scott Conant's frequent stint as a judge on Food Network's "Chopped". After all, the only thing more daunting than making a full-course meal out of random ingredients is accomplishing that night after night for numbers of guests, and the dishes that come out of Conant's kitchen reflect both a refined and a somewhat improvisational culinary outlook. Where else could you get roasted sea scallops with chestnut dumplings, kohlrabi, and a pancetta-mustard seed relish, or black farfalle served with lobster, cauliflower, and crispy capers? The restaurant is also adjacent to the Beverly Canon Gardens, so al fresco dining is basically a necessity.
RECOMMENDED: Time Out with chef Scott Conant