Time Out says
Chef Scott Conant’s pastas, like plump duck-and–foie gras ravioli slicked with a rich marsala-duck jus, are as ethereal as ever at this cavernous middlebrow trattoria. But his tendency toward upscale creations shows when he tries for rustic dishes—a leathery shredded goat dish, for example—with inconsistent results. While he struggles to find a middle ground, pastry chef Gary Minos nails it. His apple “pie” features caramelized apples, brown-sugar streusel and a layer of apricot puree on an earthy polenta crust.
355 W 14th St
|Cross street:||at Ninth Ave|
|Transport:||Subway: A, C, E to 14th St; L to Eighth Ave|
|Price:||Average main course: $27. AmEx, MC, V|
|Opening hours:||Mon–Thu 5:30–11pm; Fri, Sat 5:30pm–midnight; Sun 5:30–10:30pm|
|Do you own this business?|
Users say (4)
Average User Rating
4.8 / 5
- 5 star:3
- 4 star:1
- 3 star:0
- 2 star:0
- 1 star:0
Scarpetta is known as Fare La Scarpetta in Italian. You can definitely get the modern taste of New York vibes in this Italian restaurant. Scarpetta NYC is located in Meat Packing District with great contemporary interior design such as central skylight. Savor the seasonal signature meals with fresh ingredients and bold flavors. It was nominated as the best new restaurant in America and even got a 3-star review from New York Times. "Short Rib & Bone Marrow Agnolotti" is simply fantastic. What can a New York foodie ask for more?
Perfection, Perfection, Perfection!! I applaud restaurants that serve amazing food. I had the black Tagliolini which came with a seafood ragout and it was divine. We also had the Duck & foie gras ravioli which I am still dreaming about, I did not think I was going to enjoy this dish so much. The flavors were perfectly balanced. Aside from the amazing fresh pasta we also had the veal tenderloin and dry-aged sirloin, which were both out of this world. They were both cooked perfectly and the veal was moist and tender. I will definitely be going back to try the desserts since I had no space for it after this rich meal.