Did you ever go somewhere
so wonderful that you wish you could stay there forever? Better yet, have you
ever eaten some place that was so delicious you wanted to crawl into your dish
and stay there forever? Have you ever wanted to kidnap the chef so that you
could eat like this every day? If that is too drastic, have you ever wanted to
at least write him/her a note proclaiming your eternal devotion for them and
anything they ever cook or create from that moment on? I certainly have.
I am lucky I have had
these kinds of experiences on several occasions, most recently at Scarpetta in
New York City.
I have decided to take
this time to write my own love note to its owner, creator, and chef, Mr. Scott
Conant.
Dear
Scott Conant,
I
am writing to you to tell you that while your restaurant was very nice it is
missing a very important element: rehab programs for those of us who have gone
recently and can’t seem to stop drooling about it!! I seem to be having this
problem a lot recently so I guess I will be a frequent patron. I am so glad
your restaurant lived up to the hype.
Signed,
The Queen- a fan for life.
Now for
those of you who are about to read this blog and relive my experience with me
there is a word of caution. I truly suggest to do not do so on an empty
stomach. Go get a snack. Eat something you are really craving. This is my final
warning. After you read this you will be hungry. But no matter what you eat it
won’t satisfy you. Trust me I am taking deep breaths and sweating just reliving
it long enough to write about it. Damn that Scott Conant!
The best way to describe
Scarpetta to someone who has never been is actually to use what is posted on
its website:
“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.”
I have heard the chef
describe what Scarpetta means on television and that the name was the
inspiration for the fresh breads he serves on each table for every patron. We
must stop here.
This is not the stale, day
old bread you would get from a chain restaurant. No, here we have an assortment
of four kinds of bread, two made at the restaurant and two made at the Sullivan
Street Bakery. But the most famous bread in the basket isn’t even bread, it’s a
stromboli. This is a form of Italian style stuffed bread, sort of like a
calzone, that has cheese and meats in it, in this case salami. This is the stuff most places would charge for. It
is so hearty it could be a meal on its own. It was even featured on Best Thing
I Ever Made during the “Sandwiches” episode.
As if that wasn’t enough,
there was still another menu item that was beckoning me to visit.
My good “friend” Ted Allen, chef and frequent guest on just about any Food Network show, once decided to tell me (yes by me I mean me and the rest of America) about the best thing he ever ate with sauce. That happened to be Scarpetta’s spaghetti. At first I know you will make the same face I did, as everyone does at first. Really, spaghetti? You are going to go to a great restaurant like that and only order spaghetti? How can that spaghetti be any different than the many, many bowls I have eaten during my life? I would have doubted it too except for one thing- Ted Allen. Ted Allen was telling me so it must be true. It was kind of like that George Washington cherry tree story. Ted Allen would never lie to me, and every single suggestion he has given has been a stroke of genius. (http://thequeenoff-ckingeverything.blogspot.com/2012/08/for-baked-goods-down-butter-lane.html)
With these two things
swirling around in my mind there was never any doubt I would eventually end up
at Scarpetta sooner or later. There was also never any doubt what I would
order. I knew I would want to try other things so that is why you always bring
a guest!
On that evening, my game
plan was simple- sharing. Since there was two of us, my brother was my lucky
dinner date, we would each order and appetizer and share. Then I would of
course order spaghetti but also get to taste another entrée.
When we arrived the
restaurant was just reopening for dinner. God I love that. I don’t know why but
I do. I love that feeling when you are arriving as the first guests of the
restaurant watching the waiters set up and get their orders for the night.
There is something about the feeling in the air. All of the best restaurants do
it.
Of course when I arrived I
was desperate to sit down and scream my order to anyone who would listen. But I
pretended to act like a normal person. Luckily for me I had a wonderful waiter
who took the time to ask why I was there. We chatted a bit about the chef and
that special spaghetti. Therefore every time he walked by and I had my camera
out I didn’t feel like such a freak. I mean I would have done it anyways but
this way I felt I was blending in. He gave me great tips and stories about the
restaurant. What I loved hearing the best was what a great guy Scott Conant is
in real life. It is always such a pleasure to know that people who are
extremely successful in life don’t always have to lose their touch with
reality. The only downside of this talk was that I had missed seeing the chef
by two days. With his insanely busy schedule I hadn’t planned on him being
there but the great thing about New York is anything is possible.
After I had calmed down
slightly from this knowledge my full attention was back on the menu. It was
time to get back down to business. Once we decided on our meals it was time to
dive into that divine bread basket. It was better than I could have imagined.
It also was endless. That’s right they kept refilling it. I needed more break
like a hole in the head but when in Rome….Another bonus was the three dipping
sauces that came on the side. By far my favorite was this eggplant puree that
was out of this world. I was resisted the urges to put some in my pocket for
later. The stromboli was amazing and way heavier than I thought it would be but
you would be surprised how much you can eat when you put your mind to it.
For appetizers we ordered
the crispy soft shell crab and the mozzarella in carrozza. I didn’t think food
could be this good. You read the one line description, it sounds interesting.
Then it comes out you take your first bite and you are instantly puzzled by
what you are tasting. I looked back down at my dish and then around the
restaurant and to borrow from Emeril- BAM! There is a party in your mouth and
you never want it to stop. Half way through as we agreed we switch dishes. Once
again I was mesmerized.
Then out came the show
stopper. Folks this is what that beautiful spaghetti looks like!
Believe me when I tell you
this is the best you will ever eat and not just in terms of spaghetti. The
pasta noodles are heavier and richer, and that sauce, God the sauce! What is
funny is that it wasn’t until I was doing research for this blog that I knew
the episode name Ted Allen was on mentioning Scarpetta. I just always had him
in my mind along with that imagine of the perfectly shaped portion. Sauced, I
should have known.
The sauce is hard to
describe, it is sort of has a pepper taste but not really. It is certainly not
your average marinara sauce. It is thick and creamy almost like a vodka sauce
but without that flavor. I am now drooling all over the keyboard and I just had
a snack. I hate when my own rules work against me!!
This dish was so good that
even though I was beyond too full (from all the bread no doubt) to finish the
entire thing, I kept eating. I know a normal person thinks they would have
stopped or taken it home but trust me you wouldn’t have. You would have done
what I did and shoveled the entire thing down until it was a mere memory. A
fulfilling, happy, dreamy memory that makes me tear up when I think about it.
Not to be outdone, our
second entrée was the duck and foie gras ravioli. I do not usually like the
taste of duck but this was completely different. This too had richness about it
and a complicated sauce on it. I could not figure it out but it was delicious.
Do not let my limited remarks about this dish fool you, it was a one of a kind,
eat your heart out dish. I just happen to take one bite of this and then inhale
my pasta. Pasta I had been daydreaming about for a very long time.
Unfortunately we were too
full for dessert. That broke my heart. They all sounded so original and I don’t
even know what I would have chosen. I would like to say I would go back and
just have desserts but that won’t happen. I am going back for my stromboli,
spaghetti, and whatever desserts my companions and I will try. I guess it is
nice to add a little mystery to my life.
After my visit at
Scarpetta I felt like someone who just met their idol. Even though I left
feeling more than satisfied and victorious in getting to cross it off my list,
I will always want more. I guess that’s the key to success; always leaving them
wanting more. Well played Scott Conant.
“Scarpetta represents the
pure pleasure of savoring a meal down to its very last taste.”
Boy does it ever.
For all
things Scarpetta and Scott Conant:
For the Sullivan Street
Bakery:
For Best Thing I Ever
Ate:
For Best Thing I Ever
Made:
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