Scarpetta

Scarpetta is LDV Hospitality's signature restaurant concept that first launched in New York's Meatpacking District. The Italian expression, "fare la scarpetta," describes the gesture of taking the little boot-shaped piece of bread to soak up the remaining sauce left in the pot of one's home kitchen. The restaurant's name is derived from this familial gesture and represents the indulgent...

According to Conant (formerly of Alto and L'Impero), the word scarpetta roughly translates to "the bread you use to soak up the sauce left on the plate." This kind of earthy Italian dining contrasts with the sleek decor and elegant presentation of duck-and-fois gras ravioli, simple spaghetti with basil, tagliatelle with lamb ragu, and calamarata pasta. Although there isn't any tuck-your-napkin-into-your-collar, sauce-splattering indulgence happening here, the braised short rib starter has diners licking their lipswhen no one else is looking. More refined dishes like the raw yellowtail and...

The cool thing about Scarpetta is that it seems hipper than it is. I mean by that that there are a lot of meatpacking types there, and it's very big and buzz-y, but the food is really very refined and elevated. It's closer in spirit to the old San Domenico than to the other club-like restaurants in that area.

Fans say it's all about the "rightfully hyped" spaghetti at Scott Conant's "sleek" 14th Street Italian, where the "modern" bill of fare consists of "elegantly simple" dishes; sure, you'll "pay dearly" for the privilege, but "top-notch" service and a "beautiful" setting are compensations.

It's that glorious time of year, when fresh Italian white truffles start popping up on menus all over New York City. This means luxury, expense and a whole lot of funk. Known for their aroma, these rare specimens are being shipped straight from the hills of Piedmont to some of the finest restaurants in the city. If you've got the coin, you can get them any way you like, most commonly, shaved...

MEPA ? Scott Conant's flagship Scarpetta is turning five this year. From May 6 to 9, the restaurant will offer a four-course anniversary menu, taking the place of the regular tasting. It costs $65, and reservations are available online. [EaterWire]

WEST VILLAGE ? Harold Dieterle's newest, The Marrow, is offering a special prix fixe brunch for Mother's Day. It's $30 for three courses. See the...

Scarpetta is an unusual addition to Manhattan's Meatpacking District, home to too many overhyped, overdone, overrun velvet rope restaurants. At this inviting modern trattoria you won't have to fight your way past a clipboard gatekeeper or pay through the nose for just passable food. Instead, expect polished professional service, a real foodie crowd, and some of the city's most heavenly pasta...

Scarpetta is LDV Hospitality’s signature restaurant concept that first launched in New York’s Meatpacking District. The Italian expression, “fare la scarpetta,” describes the gesture of taking the little boot-shaped piece of bread to soak up the remaining sauce left in the pot of one’s home kitchen. The restaurant’s name is derived from this familial gesture and represents the indulgent...