It’s been years since I last dined at Scarpetta! So glad to finally be back again with a fellow pasta lover. We knew exactly what we wanted, so we kept it real simple: mozzarella in carrozza (fried cheese) appetizer and the signature spaghetti with tomato and basil as our entrees. If you have never had Chef Scott Conant’s spaghetti, I urge you to try it at least once in your life. Without a doubt, it is one of the absolute best pastas on the planet. So incredibly simple and so insanely delicious! It really doesn’t get much better than this dish. Throw in the best bread basket you’ll ever experience at a restaurant (it’s a mix of housemade veggie and meat stromboli, focaccia, and ciabattini) and you’ve got a seriously spectacular carb fest. Now that I’m full and happy, it’s time for my nap.
Scarpetta: 355 West 14th Street (at Ninth Avenue)
Bread Basket: Stromboli, Focaccia, and Ciabattini
Mascarpone Butter, Caponata, and Extra Virgin Olive Oil
Mozzarella in Carrozza with Stewed Tomatoes
Spaghetti with Tomato and Basil