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Scarpetta means to pull a piece of bread through the last bit of sauce at the end of your meal to your plate clean. What a funny name, I thought, a place that is so not "Scarpetta". It's quite possible I could to assess a book by its cover.

Scott Conant, who is formerly of L'Impero and Alto, at the head of Scarpetta, Fontainebleau Miami Beach. This is definitely not a traditional neighborhood Italian restaurant. There is no vinyl-red-white checkered tablecloths areYou can find here no bark wrapped Chianti pitchers threw in the middle of the table, not cans of tomato sauce, olive oil and family photos on the walls as-is cozy ambience. The Italian chic and trendy restaurant offers magnificent views of the ocean with a wrap-around porch to enjoy the romantic soul. The interior is elegant and ultra-mod. This is where food is nice. This is where food is beautifully presented. This is going to eat where the beautiful. Would really beautiful"Scarpetta"?

Stromboli-type of bread with meat and cheese exciting and mocks all carb-loving fools in accumulation of the contents of the bread basket. I thought, what an interesting collection of bread, for those who "scarpetta be. It is unlikely, however, even the bread first. Why would you do to the bread?

Conant's signature culinary wonders such Agnolotti Dal Plin (ravioli) with various meats and fonduta, mushrooms and Parmesan cheese and stuffed duck and foieGras ravioli grace the menu and the palate, daring the culinary wanderlust excite within. The spaghetti with tomato and basil, very simply put: perfect. To provoke homemade, handmade, and fabulous carbohydrates item you ever take in your mouth. Period. I think I would, "Scarpetta".

The creamy polenta with fricassee of truffled mushrooms totally take you to your knees. The smooth, ultra-rich mouth-feel experience of polenta leaves abreathlessly, waving you a delicious taste of what only the sky. It's just now that I look forward to "Scarpetta" my stews. I think one of my dining companions had taken possession of the bread basket.

The spicy fried chicken, served with polenta, porcini mushrooms and liver-almond sauce is definitely not your mother's fried chicken. The secret to this incredibly rich and moist chicken dish that it is slowly cooked. All that was holding something up, if you will,takes time. Slow roasted, perfectly seasoned with just the right amount absorbed marinade / brine his kidnappers offers a truly exquisite culinary experience of juicy tender meat so that you can only a yearning for more flavor. The liver-almond sauce is definitely worth "Scarpetta". Where's the bread basket?

And now dessert is the coconut panna cotta, a refined version of the air in a bowl. Sweet, sticky and silky smooth. This caramelized pineapple and guava "soup" is a velvetCream indulgence and tempting your taste buds; exciting they want more sweet, silk and sticky.

And now I get it, no matter how gorgeous it is, it's about the taste. The taste is everything. Either it is or is not. No matter how a court, dazzling looks, it may not taste so good, everything looks no substance. If it tastes good, it is the "Scarpetta" worthy. Do you have "scarpetta?" I definitely "Scarpetta".

Scarpetta
4441 Collins Avenue
Miami Beach, FL33140-3227
(305) 674-4660