scarpetta

spaghetti: in a tomato and basil sauce. i can’t even with this dish. how does something so perfect even exist? and you know what? it’s perfect not only because the flavor is impeccable, but i appreciate the simplicity of ingredients. you don’t need fanfare or expensive ingredients to make a really great, classic dish. let everyday ingredients shine. that’s my favorite kind of food. love this pasta so much. i made it a mission of mine to recreate the sauce and i’m happy if it’s even remotely reminiscent.

service with a scowl. i wanted to enjoy scarpetta more than i did. i looked forward to eating there for quite a while. a friend recommended it on my last trip to south beach. i'll preface my review by saying that i was on the verge of a migraine when i visited, so perhaps it was a recipe for the following:

my appetizer was more on the scale of an 'amuse bouche', which was fine after i told myself that "i can afford this" and "it's fine dining after all'. the size and price aside, it was, of course, divine.

what upset my stomach (other than my pounding head) was the fact that the waiter felt the need to keep coming to my table to re-arrange my silverware - by this i mean he would place my knife on the correct side of my plate, etc. i'm normally a very laid-back, easy going guy, but this really seemed like a pompous gesture. i finally gave up and didn't finish my meal out of aggravation and general lack of appetite.

the food was, in all honestly, quite delicious. it was truly a gourmet meal. the presentation, the flavor combinations, etc were perfect. the service was pretentious and rude. i would consider going back and trying scarpetta again. with a clear head and a different waiter i'm sure this restaurant would get 5 stars from me.

top notch meal!. i really enjoyed my trip to scarpetta while staying at the fontainebleau. the food was great, especially the bread. i've never seen such a broad selection. i ate more bread than i usually eat at restaurants. the salad was good that we got. the butternut squash soup was quite salty for my taste. i again got spaghetti which was delicious. the sauce has a good depth of flavor to it and the basil was great as well. all of that tied together nicely with the bread. the service was good too. it was interesting having a chef from top chef cooking our food. i was impressed and would return again if my travels took me to south beach.

the latest underground and experimental cobaya  dinner featured chef nina "gnocchi queen" compton, chef de cuisine at scott conant's popular scarpetta in the fontainebleau hotel on miami beach. chef nina can currently be seen showcasing her culinary skills on this season's top chef new orleans. those watching know that she has been dominating challenges with almost every dish being well received by the judges. she has moved on to the great eight and looks primed for a run to the finals. if you haven't been watching now is the time to catch up. you can root her on every wednesday night at 10 on bravo. a couple of weeks prior to our dinner, i joked with nina that we were going to do a cobaya quick fire challenge dinner and just toss ingredients at her once the guests were seated. i suspect if pressed she would have done it and crushed it. but all kidding aside, she actually "quick fired" herself by creating the menu that morning. impressive. nina is my style of c

the polenta was equally bewitching. it was easily the best polenta this humble man has ever tasted, it covered my tongue like a fine mink coat. if i could, i would eat this dish for breakfast every morning. the truffle was strangely missing from the flavor, but i didn’t care.

great food; but noisy. really, really, really good food and service. no complaints. however; it could not be called a quiet romantic place. really loud when full of customers.

not great but enough. i have chance to taste this food and it's be good but not enough, i find recipe fort this on the other site www.taniczarter.pl

last month, after an amazing caribbean cruise, we headed back to miami south beach for a few days before heading back to vancouver. and although i've tried scarpetta in toronto , i wanted to see how it would play out in the usa. the meal started off shocking similar, with a bread basket complete with stromboli with a side of olive oil, marinar and butter with salt. even the presentation is the same. but armed with the knowledge that stromboli lays at the bottom, i moved a bunch of the other "meatless" breads to the side and beelined it for the meaty goodness. the basket doesn't disappoint, but you have to prioritize!!    we tried the swordfish carpaccio to start which is quite similar in description to the yellowtail primi that we didn't actually try. the fennel is a nice touch, adding some crunch to the creaminess of the swordfish. the next appetizer we got was the beef short ribs. i had ordered the same thing in toronto, but the portion size here was decidedly small. see for yours

“spaghetti, tomato and basil.” that’s all it says. that’s pretty much what it is. the spaghetti is made in house, that has flavor similar to something you would find in the mediterranean.

the service was wonderful, the portions were huge, and we left with smiles on our faces.

this is the golden tongue review burrata melted in the mouth delish spaghetti tasty yummy polenta outstanding short ribs must try duck and foie raviolis fenominal just try everything can't miss enjoy everyone

overpriced. food poor food quality

it's not at the top of my list, but a really nice restaurant. perfect appetizer of creamy polenta with wild mushrooms on the side (i want to make it for breakfast now). good, well-seasoned gnocchi with clams. desserts were a little underwhelming, but overall a nice experience.

not like the one in new york.. if we hadn't been expecting top-notch service and food like the scarpetta in new york, this place may have been fabulous. but when you expect the level of service and quality of ingredients you've had at the new york outpost, this place is a little disappointing. however, if you don't expect much, i'm sure it's not that bad.

we sat at the bar, which hadn't been cleaned properly and wasn't up to the standards of a nice restaurant. service was distracted and slow. food was average.

friday night my wonderful and amazing group of food friends and i had our holiday celebration at scarpetta within the fontainebleau resort on miami beach. we all in some capacity earn our living as professional food and wine writers, photographers and cri