After New York, London, Doha, and Tokyo, Scarpetta NYC arrives in Rome and brings the flavors of Italian tradition mixed with the typical Big Apple atmosphere to the kitchens of the new InterContinental Rome Ambasciatori Palace Hotel. The result? Discover it below.
Photos by Letizia Cigliutti
The story
Scarpetta at the restaurant? Always and everywhere. At the table, in private, but also and above all in public, in front of everyone's eyes, it is the most beautiful, convivial, and sweet gesture that exists. A universal way, a mirror of happiness and the pleasure of sharing a lunch or dinner. It originated in Italy and spread throughout the world, among slices of bread rich in crumbs and abundant sauces dripping with taste and contagious aromas.
It is not a coincidence, Scarpetta is also the name of the concept launched in New York in 2008 by John Meadow, CEO of LDV, Scarpetta NYC, which immediately demonstrated the strength of his idea of dining and hospitality: savoring a meal to the last bite. Scarpetta is not just a restaurant; it's a New York-style experience, now to be enjoyed in the center of Rome. Scarpetta NYC has indeed arrived in Italy, choosing the new InterContinental Rome Ambasciatori Palace Hotel, opened in May, as the perfect location to offer everyone the opportunity to experience an extraordinary dinner.
London, Doha, and Tokyo are the other stages where you can experience this ambitious and unusual experiment with your eyes, hands, and palate, which combines Italian traditional dishes with the typical Big Apple atmosphere. As you walk down Via Veneto, you immediately notice the hotel's new beauty. Do not hesitate, enter, admire the charm of the establishment, and head to Scarpetta NYC. You will immediately understand that you have entered a completely new place for Roman dining. A contemporary place made of rich textures and decorations that alternate in a complete and complex play of light and shadow.
The restaurant, designed by Anton Cristell, is inspired by “La Dolce Vita” and focuses on warm shades of reds and velvets, with cozy seating and soft lighting to ensure guest privacy.
Scarpetta NYC menu offers a mix of Italian dishes and homemade pasta, along with American offerings from American Cut, another historic LDV brand and steakhouse. These are complemented by a comprehensive wine list that includes Italian options and more. Before dinner, treat yourself to a special moment at Charlie's, the rooftop on the sixth floor of the building, with signature cocktails and wine glasses to savor from aperitif to after-dinner.
The dishes
The dinner begins with Japanese A5 Wagyu carpaccio "in smoke" with blown bread and tarragon reduction served on a Himalayan pink salt plate. Covered by a glass bowl, this is an appetizer as elegant as it is powerful in taste, with hints of saltiness and smoky flavors. The indulgent Mazzancolle cocktail with New York-style cocktail sauce follows, impeccable in terms of cooking and flavor balance.
But that's not all: completing the trio of appetizers is a pot of mushroom fricassée and truffle, topped with a cloud of creamy polenta. A pure and heartfelt autumn offering. Among the first courses, the agnolotti filled with short rib and marrow, seasoned with parmesan, parsley, and a hint of fresh horseradish, stand out for their texture and vibrant flavor. More Roman in nature are the cappellacci cacio e pepe with roasted leeks, hazelnut butter, and sage. A must-try: Scarpetta spaghetti with a light, fresh tomato sauce, free from any unnecessary extras. with basil and parmesan closing the flavors.
The highlight of the menu is in the American-style main courses: far from simple steaks. On the menu, you'll find the Ny Strip Steak, the Pastrami Rib-Eye, the Porterhouse, and the Tomahawk, carefully chosen cuts to pair with typical American sides. The Pastrami Rib-Eye is complex in flavors, soft and enveloping in texture, served with creamy gratin spinach, roasted potatoes, and buttered carrots. The Tomahawk is more straightforward in cooking, paired with three sauces, with Scarpetta sauce being a must. There's béarnaise, green peppercorn, and the excellent signature steak sauce.
Save some room, or even two, for the rich and sweet desserts. The NY Style Cheesecake is tall, rich in cheese, balanced between fats, sugars, and acidic notes, cooked with a red fruit compote. The Cracker Jack Sundae is more savory, where vanilla ice cream is accompanied by the crispy notes of caramel popcorn and peanut brittle.
Contacts
Scarpetta NYC- Rome
Via Vittorio Veneto 60, Rome
Lunch, every day from 12:30 to 3pm
Dinner, every day from 6:45 to 10:30pm
Tel: +39 06 4201 0788
rome@scarpettarestaurants.com
