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Scarpetta restaurant docked at the Fontainebleau fresh from the flagship's successful launch in New York. Chef Scott Conant's "Italian soul food" is basic and the technique classical. Most ingredients are traditional, and the resultant flavors meld rustic and earthy with streamlined and refined. The simplest of the succinct menu's offerings is the exquisitely soft, raw hamachi yellowtail misted with ginger-infused olive oil and speckled with coarse crystals of Hawaiian baked-clay sea salt. Conant's signature spaghetti pomodoro is hardly more complex: thick strands of the pasta twirled into a nest with a slow-cooked sauce made from nothing but fresh tomatoes, basil, a pinch of Parmesan, butter, and olive oil. Chewy, rough-hewn rectangles of agnolotti dal plin (all pastas are prepared on premises) are even better - the Piedmontese pouches puffed with a smooth purée of veal, pork, and melted Fontina cheese, and bathed in butter, truffle oil, and Parmesan. The tenderest milk-fed veal chop with hen-of-the-woods mushrooms, as well as black cod coddled with concentrated tomatoes and caramelized fennel are other main course winners. An Italian native might not recognize most of the offerings here, but neither would they be likely to complain.
When our favorite arched fast-food restaurant introduced the savory and sweet McGriddle, our taste buds trembled in delight. Sausage and egg thrown...
Easter. For some, the day means waking up before dawn to attend sunrise church services with family. For others, it means an egg hunt with the kids, a parade with silly hats, or the celebration of spr... More »
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Call it an overdue win. But can you argue for any other place? At Scarpetta -- Scott Conant's Miami Beach outpost at the Fontainebleau helmed by chef de cuisine Nina Compton -- indulging in Italian cuisine comes at a steep price, but it's well worth it. The restaurant simply excels at serving clean flavors that aren't dumbed down for the American palate. The best example of this is the deceivingly simple spaghetti in a sauce of tomato and basil ($24). How could this be... More »
Scarpetta is Italian slang for "little shoe," or the heel of bread used to scoop up sauce from a heaping plate of Italian goodness. It's fitting, then, that a meal at this glossy Fontainebleau outpost of New York chef Scott Conant's polished Italian fare begins with one of the most enticing breadbaskets in the city. House-made stromboli filled with smoked salami and cheese are accompanied by fluffy focaccia and crusty ciabatta, all of which are primed to be dipped or slathered in the... More »
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