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In a Greek revival townhouse on the edge of the Meatpacking District, chef Scott Conant brings his deft touch and unwavering passion to creating food that is unexpected and soulful. An Italian expression that means “little shoe” - or the shape bread takes when used to soak up a dish – Scarpetta represents the pure pleasure of savoring a meal down to its very last taste.

 

 

LOCATION 355 W 14th Street (near 9th Avenue) // A, C, E & L trains to 8th Avenue/14th
Street HOURS Mon – Thurs: 5:30 – 11pm // Fri & Sat: 5:30 – 12am // Sun: 5:30 – 10:30pm
Bar opens daily 4:00pm RESERVATIONS 212.691.0555 or on Open Table
CONTACT info@scarpettanyc.com for general inquiry // Fax: 212.989.3495 //
info@beccapr.com for press/media inquiry

 

 

 

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Front Café
Photos

MENU // PRIMI
SCALLOP TARTARE baby greens, avocado, citrus salad & chives // POTATO & LEEK SOUP double-smoked bacon // RAW YELLOWTAIL olio di zenzero & baked sea salt // CREAMY POLENTA fricassee of truffed mushrooms // MOZZARELLA IN CAROZZA stewed baby tomatoes // BRAISED SHORT RIBS OF BEEF vegetable & farro risotto // CRISPY FRITTO MISTO + // TUNA ‘SUSCI’ marinated vegetables & preserved truffles // IMPORTED BURRATA marinated eggplant // ROASTED BEET AND LA TUR SALAD organic beets, endive, radicchio, trucioleto vinaigrette

MENU // PASTE pastas are fresh and made in scarpetta
DUCK AND FOIE GRAS RAVIOLI marsala reduction // SPAGHETTI+ tomato & basil // AGNOLOTTI DAL PLIN+ filled with mixed meat & fonduta, mushrooms & parmigiano // BLACK MACCHERONI mixed seafood, sea urchin & bread crumbs // CAVATELLI braised rabbit, parsnips & mint // IMPORTED SPAGHETTI stewed mediterranean octopus

Black Cod

MENU // PIATTI
IMPORTED TURBOT caramelized endive, leeks, onions & salsa verde // MEDITERRANEAN ORATA puttanesca, smoked eggplant puree // BLACK COD+ caramelized fennel & concentrated tomatoes // SEARED SCALLOPS cauliflower, bottarga & capers // MOIST-ROASTED CAPRETTO peas & fingerling potatoes // SICILIAN SPICED DUCK BREAST preserved orange & root vegetables // RIBEYE OF BEEF roasted fall vegetables, truffled spinach puree // HAMPSHIRE PORK CHOP mushrooms, apples & gnocchi alla romana // PANCETTA-WRAPPED VEAL LOIN glazed sweetbreads, turnips & butternut squash puree

Black Cod

MENU // DOLCE
AMEDEI CHOCOLATE CAKE burnt orange-caramel gelato, espresso sauce //
BANANA BUDINO pecan gelato & oat tuile // COCONUT PANNA COTTA+ guava soup, caramelized pineapple // CHOCOLATE & VANILLA PARFAIT hazelnut milkshake, biscotti // OLIVE OIL CAKE marscapone cream, citrus salad & tangerine sorbet // WALNUT TORTE & CHESTNUT MOUSSE blackberry sorbet & carmelized chestnut // FORMAGGI Choice of 3, served with crispy taralle

Coconut Panna Cotta

WINE LIST
Scarpetta's wine collection is thoughtfully curated with an emphasis on the Old World. The 3,000 bottle cellar houses the masterpieces of Tuscany, Piemonte, Bordeaux, and Burgundy, alongside an impressive collection of esoteric and modest priced offerings. Our list truly offers something for everyone.

 

Download Wine List PDF

Wine Cellar & Bar

ABOUT
In 2008, Scarpetta received three stars from both The New York Times & New York Magazine and was named one of the “Best New Restaurants in America” by Esquire magazine.  The restaurant was recommend by the 2009 Michelin Guide and earned a 2008 Award of Distinction from Wine Enthusiast magazine. Reservations Taken up to one month in advance, at 212.691.0555 or on OpenTable.com. Walk-ins are always accepted for our first-come, first-serve front café, or at the bar & sidewalk cafes. The full menu is served throughout the restaurant. Credit Cards All major cards accepted Press Inquiries BeccaPR, 212.633.2129 or info@beccapr.com.

Wine Cellar & Bar

SCOTT CONANT
Chef Scott Conant has created a satisfying and soulful menu that combines the chef’s most popular dishes with entirely new items created in the last year. The restaurant’s seasonally-inspired Italian fare is comprised of farm-fresh ingredients and clean, earthy flavors that pay homage to Conant’s heritage and time spent in Italy. Scott Conant has been awarded Best New Chef, 2004, by Food & Wine Magazine.


BOOKS
Bold Italian (2008)   /   Scott Conant's New Italian Cooking (2005)

Scott Conant

MANAGEMENT
Scott Conant Management // One Penn Plaza, Suite # 4421 // NYC, NY 10119 // info@scottconant.com


MEDIA ENQUIRIES
Becca PR // For more information: 212.633.2129 info@beccapr.com


MIAMI
Scarpetta at the Fontainebleau Miami Beach // 4441 Collins Avenue // Miami Beach, Florida 33140 // 305.538.2000 // 305.674.4660. Link.

Scott Conant