Scarpetta

I had first met Chef Scott Conant at Alto, an extremely sophisticated Italian restaurant specialising in Northern Italian Cuisine. He opened Scarpetta about 6 weeks ago in the busy meat packing district of New York City. On entering the restaurant, it becomes a trip not only in the world of gastronomy but into the world of art and architecture as well. The room, designed by S. Russell Groves, holds 70 seats, a long mahogany bar and a modern aesthetic, bringing together contemporary design, warmth and elegance to anyone that ventures in.

Mozzarella Carrozza with Baby Tomatoes
Creamy Polenta with Truffles and mushrooms

A middle course comprising of little plates of the most heavenly tasting of 4 different Pasta dishes

Capretto ( his signature dish made with baby goat)
Orata Rossa

My favourite part of the meal was the wine suggested by their Wine Director Jeffery Tascarella, called Damijan Kaplja. Damijan Podversic, the wine maker is the protégé of Josko Gravner, the maverick of Friulian winemaking and a master vintner. His gorgeous vineyards were overgrown and unwanted before he purchased them and now his entire life's savings have been spent rejuvinating these hillside vineyards close to Gorizia near the Slovenian border. This wine is a blend of Chardonnay, Tocai Friulano and Malvasia Istriana. Kablja (which means “drop” in Slovenian), is a concentrated, golden-colored wine, rich in tannins and packed with fruit flavors. Damijan calls it “living wine”, a term which has become a motto for his winemaking philosophy.

355 W 14th St
New York, NY