Dining Out: Scarpetta, New York NY (Meatpacking)

Like children who are impressed upon when viewing a TV commercial, I feel that same way when I listen to any food authority sign praises of their love of a restaurant.  It's almost gospel!  The Best Thing I’ve Ate features Food Network celebrities sharing their favorite go-to places to eat.  Ted Allen, host of Chopped! talked about his love of Spaghetti at Scarpetta Restaurant in New York City.

I’ve already been to Scarpetta and just recently enjoyed another plate of Chef Scott Conant’s spaghetti.

As I entered the restaurant, I pass the bar which is full of foodies (and possibly drunks) eager to savor the food and drink of this fine dining establishment.   The main dining area is large, offering tables in the center and half booths (when a table offers chairs on one side and booth seating opposite) along the walls.  In the rear houses an impressive wine collection, beautifully displayed through a glass wall and window.

The menu offers an array of Italian dishes, all executed with such style and taste.  While perusing the menu, we are offered an out of this world bread basket.  Ok, I don’t normally go crazy for a bread basket, but the offering is so substantial one can’t help but be delighted by the offering.  Within the crisp white napkin lies freshly sliced Italian boule of sorts, thick cut slices of Stromboli (bread layered with cheese, tomato and cheese), focaccia with pronounced specks of sea salt and small crusty Italian bread rolls.  It is accompanied with freshly churned butter (or so it seems), an eggplant/tomato spread and delicious extra virgin olive oil.  

Service on both visits was excellent.  In fact, on my most recent visit, Ricky our waiter recognized us from the dinner the night before at Scott ConantManagement.  Needless to say, Ricky took very good care of us.

Scarpetta restaurants can also be found in Las Vegas NV, Miami FL, Toronto Canada, Beverly Hills CA in addition to the meat packing district location in New York City.

I highly recommend Scarpetta, which means the little shoe like shape taken by bread that is about to grace your plate (to take in the sauce at the bottom of your plate that you so want to finish because it’s oh so good).

Read My Mind: Scott Conant Management Hospitality, New York NY

from SCM website

There are few times when we remember a GREAT dining experience.  It may have been the ambiance that takes your breath away.  Or perhaps the stellar service that made you tip more than 20%.  For many, a great dining experience encompasses the food eaten and savored.  How incredible would be it to have it all.

For myself, I had the honor of "having it all".

Chef Scott Conant is the culinary brains behind Scarpetta restaurants (locations in NYC, Beverly Hills, Las Vegas, Miami & Toronto) and has mastered Italian cuisine.  Chef Scott is also featured on the Food Network as a judge on the show Chopped, host of 24 Hour Restaurant Battle and several appearances on The Best Thing I’ve Ever Ate and The Best Thing I’ve Ever Made.

On a busy SoHo street in NYC, up above the hustle and bustle lies Scott Conant Management Hospitality (SCM).  Chef Scott's private culinary suite serves as his corporate headquarters, test kitchen and production studio.

SCM  recently hosted a private dinner and I happen to land a seat at the long table for 30 lucky diners.  Dining with me was Miranda Xsavier, East Coast Correspondent for almostFitToEat.com

As we exited the elevator and upon entering the suite, we were greeted by Chef’s staff with a glass of Prosecco and asked to mingle amongst the other guests.  Waiters walked around offering canapés to tease our palate.  As I glanced at the space, I immediately see the long table nicely decorated, the open kitchen and then I spot the man of the evening, Chef Scott.

The art of culinary seduction, to me is just as exciting as eating the meal itself.  Starting from the ambiance, the literary description of the menu, to the plate that appears before you – those are the elements that lead up to the moment when the fork reaches your lips.  However, the dining experience at SCM added an element that just took dining to a whole new level – the ability to see and interact with Chef Scott in his kitchen.

Prior to each course, Chef explained in detail what we were about to eat.  Ingredients, preparation and a little background and history of each dish added to the excitement.  Dinner was fabulous and in between courses I sat up and walked over to the kitchen, listening to Chef Scott and watching him and his team work their magic. The intent on their faces as they prepared and plated our meal was a sight to see. Service was impeccable, and our wine glasses always filled.  Our every culinary need was met…and met well.

I left SCM heavily inebriated but with an incredible smile on my face.  The dinner was worthy of my plane ride from Seattle and the memories of the evening are forever embedded on my palate.

Our Meal At SCM Culinary Suite:

Farmer’s Market Salad, truffle pecorino & hazelnuts | Villa Sparina – Gavi di Gavi 2010 – Piemonte

Risotto, castelmagno cheese, porcini & sausage ragu | J. Hoffstatter – Lagrein 2010 – Alto Adige

Roasted Guinea Hen, smoked almond, brown butter brodetto & preserved lemon |Casa E. Mirafiore – Barolo 2007 – Piemonte

Balsamic Panna Cotta, farmer’s market strawberries, sesame & lemon verbena | La Roncaia – Ramandolo 2006 – Colli Orientali del Fruili

Petit Fours & Assorted Cookies | Illy Espresso & Tea

Dining Out: Spinasse, Seattle WA (Capitol Hill)

There are a few restaurants in Seattle that really leave their mark on your culinary palate.  On Capitol Hill, Spinasse does just that!

Seattle Magazine declares Spinasse one of seven restaurants that define Seattle dining.  I agree.  Spinasse has also received several accolades, including a recent feature on Cooking Channel's Unique Eats.
Spinasse is perfect for a romantic meal.  It's where you'll hear the clinking of wine glasses, the chatter of Seattle-ites and the aroma of goodness that awaits to be served at your table.  I've been here several times, and my 12 year old son loves this restaurant.

Dinner reservations are a must - unless you're willing to take your chances and sit at the counter.  If you're looking for a show, sit at the counter as you'll have perfect sites of the kitchen - where the culinary magic takes place.  There is also outdoor seating, so on a beautiful summer evening opt for the patio.

A nice amuse bouche of toasted bread, buttered and topped with anchovy was fantastic.  I wish it was on the menu.

I was left in charge of ordering so by my doing, we ate:
Antipasto misto della casa - basically one of each of every antipasto.  We especially enjoyed the Sardine in carpione, Sardines fried and marinated with vinegar with mint and fresh chickpeas.
Tajarin al burro e salvia - fine egg pasta with butter and sage.  This is their signature dish and what has put Spinasse on the culinary map.  This is a must dish to order if you go.
Salmone con olive e panzanella - Pan seared salmon on a bed of bread salad.  Salmon prepared medium rare.  It was like butter and melted so easily.  I felt the leeks and, I believe fennel or celery really took over the dish.
Capunet di vitello e fegato grosso - Our most favorite dish of the evening, stuffed cabbage rolls.  These were fantastic and the caramelized honey sauce just put it over the top.

My family and I love Spinasse.  Of course we'll go again, and we hope to see you there!