If you have been reading my blog for any time (not that there has been much to read lately), you know that I’m a big fan of Scarpetta (see previous posts here and here). Imagine my delight when it came to my attention on Friday that Scarpetta was on the final day of a weeklong anniversary special, which included four courses with wine pairings for $50. Yes, you read that correctly. So we scrapped our plans to go to 10 Downing (the second weekend in a row when I have bailed on a hot ressie – last weekend was dell’anima) and headed to Scarpetta.
At 7:30, we waited less than 30 minutes for a table for four in the walk-in section. As usual, dinner was divine. The portion sizes were extremely generous and the wine pours were liberal (and included a prosecco, a chardonnay and a Super Tuscan). The menu is provided after the jump. I strayed from my usual order of agnolotti and tried the tagliatelle, which was the perfect pasta for spring with asparagus, peas and mushrooms as well as guanciale and truffle zabaglione. The piatti were all slightly off the mark, but it was hard to be disappointed given the price tag. Desserts were plunked down with no choice provided. Someone was watching out for me because the chocolate cake that I so love ended up in front of me (my friend, on the other hand, got the coconut panna cotta, which was great…for coconut panna cotta).
The Scarpetta anniversary menu was a special treat. Given that the restaurant is almost always booked, Scarpetta did not need a special offer to lure customers to the restaurant. The restaurant seemed to be making a genuine effort to thank patrons for its first year of success. May it have many more.
BEET & LA TUR SALAD frisee, radicchio, trucioletto vinaigrette
ASPARAGUS & MUSSEL SOUP basil & spring vegetables
BRAISED SHORT RIBS OF BEEF farro & vegetable risotto
CREAMY POLENTA fricassee of truffled mushrooms
SPAGHETTI tomato & basil
AGNOLOTTI DAL PLIN filled with mixed meat, fonduta & truffle
TAGLIATELLE spring vegetables, guanciale, truffle zabaglione
BLACK COD roasted fennel, concentrated tomatoes
MOIST-ROASTED CAPRETTO fingerling potatoes, pancetta & rapini
ROASTED SIRLOIN pickled ramps, potatoes, braised oxtail
IMPORTED TURBOT white asparagus, fingerling potatoes, riesling-mustard emulsion