355 W. 14th St., New York, NY, 10014
at Ninth Ave.
By CityGal on 8/27/2012
This was my third visit to Scarpetta. This has become one of my favorite restaurants. I have also been to their Miami resataurant twice too. The service was hands down one of the best I have ever received, in both reatruants. We always get the braised short ribs. This is one of our favorites. No need for a knife, the meat just falls a part with a stab of your fork. The Mushrooms polenta, farmers salad and octopus are also amazing apps. We got the mozzarella in carrozza which was yummy but not made the traditional way. They are more like finger foods. I could have passed on that. Next we had the Spaghetti. You can't go wrong with this. The pasta is fresh and cooked al dente. The sauce is delicious. If you love basil you will really enjoy their sauce. We also have had the Duck Foie Gras Ravioli which were out of this world. As a main dish, we have had the Lamb, Pork Loin, Halibut and Sirloin.. no complaints. Everything always delicious and never in need of salt or anything. Every dish better than the next. Dessert you can't go wrong. I'm always so full that I never think I'll find the room for it but I always walk away glad I made the room. Perfect way to end the evening. They have a fabulous cocktail list and wine list too. Also, they always bring an assortment of breads and a great eggplant caponata. Great way to start the meal! The meal isnt cheap but worth every penny. The ambience, service and food are all terrific!
By ip17268 on 8/22/2008
Scarpetta met all my expectations... from the food to the service and the decor. Our waiter was extremely attentive and knowledgable! He described each of the three spread for the bread (divine!) and even answered questions for us on how the basil was so infused in the marinara sauce... Our bread, water and wine glasses were never empty, we were not rushed but service was prompt. For such a packed house, it was not loud. I was impressed how every single employee seemed to have great pride in his/her job and treated us exceptionally. A definite great find!
By Wingnut1 on 10/27/2010
Food was fantastic, had a great time. We picked out a 2001 bottle of wine, but when he came back it was 2004 and tried to pass it off...I'm not a HUGE wine aficianado, so I don't care, but comparing the 2001 and 2004 on line, the 2004 is half the price...so like I said, I didn't care too much, but some wine buffs may take offense to a high end place like this pulling this kind of stuff. Other than that, can't complain.
By vbresnan on 9/15/2008
After reading the NYT's review, I was excited to try this resturant. It did not disappoint. The food was fantastic! The mushroom polenta was wonderful starting with the incrediable smell when the waiter removed the cover. The spagetti was everything the reviews said it would be, I felt like I was back in Italy again. I live in CT. , and only get to the city once or twice a year. I look so foward to a wonderful dining experience and I certainly got it at Scarpetta. Thank you.
By hgusola on 8/30/2009
Watch out for the black cod - it is so greasy! Even the tomato and basil pasta is too greasy. There seems to be far too much olive oil in almost every dish. I will not be going back.
By damngoodcoffee on 6/16/2011
I had the worst octopus appetizer at Scarpetta last night. Had the place not been chosen by dear friends who were treating us I would have sent it back. The olive oil braised octopus was a mealy mushy mess â€“ the chef should be embarrassed. I also had their signature tomato and basil spaghetti â€“ which was ok but not worth going out of your way for. The consistency of the sauce made me think of glorified spaghetti Os. The staff was professional and attentive and the back dining room is nice enough â€“ the huge skylight definitely adds something to the otherwise standard dÃ©cor. Pass on this place.
By lucasmundus on 12/20/2011
Most everything at Scarpetta, especially the food, is totally sub-par and outrageously expensive. We expected it to be flawless based upon its celebrity chef's appearance on "chopped." The pasta with red sauce tasted like it was made with store-bought marinara sauce. The cod was rubbery with soft skin. The dry aged sirloin was poorly cooked and seasoned. If you're in the mood for good Italian check out Jonathon Waxman's Barbuto, which is just a few blocks south of Scarpetta.