Chef Scott Conant (of Top Chef and other various Food Network shows) owns four other Scarpetta locations across the country besides the one I dined at tonight. All in glitzy locations (NYC, Miami, Vegas and Toronto).
This place just exudes class.
Scarpetta doesn’t have a dress code but maybe put on a jacket, ya bum. Show some respect.
Two dishes that this place is known for are shocking in their simplicity.
A plate of spaghetti in a marinara sauce.
And a bowl of saucy polenta with sauteed mushrooms. Sorry, I meant fricasseed. Hard to spell on the first try.
Both creations appear to have very few ingredients. But often times those are the most memorable dishes.
To get everything right is skill. Art. Dumb luck.
The thicker than your average spaghetti noodles were perfectly cooked.
Lightly coated in the perfect tomato sauce, I couldn’t stop eating.
And normally, I’m the type of guy that likes a bunch of weird sh*t in my food. Who knew?
The polenta was truly decadent. I could have drank straight from the bowl with zero shame.
It was so soupy, you needed bread to sop it up and thankfully there was an incredible bread basket at our disposal.
The duck breast was probably the best prepared I had ever had. Often it can be rubbery or too chewy. Loved it!
For dessert, we had the famous Vanilla Caramel Budino.
If you ever see a budino on a menu, ORDER IT! They’re like pudding on crack. I hate that expression so let’s find a new drug.
It’s like pudding on Molly!
225 N Canon Dr
Montage Beverly Hills
Beverly Hills, CA 90212