DeathbedFood® Food Stories by Diane Wagner

Diane Wagner's Blog | So good you could die happy at 1st bite!

  • HOME
  • VIDEO
  • CHEFS
  • HUMOR
  • RECIPES
  • ABOUT

Scott Conant Delivers On The Mission At Scarpetta Beverly Hills

October 17, 2011 by Diane Wagner

Scott Conant Wants You To Leave Happier Than When You Came In. Yup – Mission Accomplished!

Scott Conant (from when we met at The Taste)

I finally got around to trying out Scott Conant’s Scarpetta Restaurant at The Montage Beverly Hills the other day.  Luckily, the Dine LA promotion was still there so we took advantage of it, having a 3-course dinner for $44.  That’s crazy!!

I wasn’t going in with the intention of Tweeting, Facebooking or blogging … I just wanted to go to see how his buzzed about spaghetti was.  However, upon being served their bread (“Stromboli” made with mozzarella and bologne), that all changed.  In fact, I’d now say that Chef Conant had me at the bread.  I was just saying that his bread was so good that you could put fertilizer on it and it’d still be good, when the Chef himself materialized (his ears must have been burning).  We told him what I said – to which he said “That’s a tweet!”  Thus began my documenting what turned out to be a magnificent dining experience.

Chef told us that “Scarpetta” is an Italian expression that means using bread to soak up the remnants of a dish and savoring a meal down to its very last taste. Beyond the restaurant’s name, his overarching philosophy is simply to have diners leave happier than when they arrived.  As you’ll see below, he knows how to execute on his mission.

First Course: Creamy Polenta with Truffled Mushrooms

Creamy Polenta with Truffled Mushrooms

Now there’s polenta and then there’s POLENTA.  This was the latter.  Of course, they had me at “truff” on this dish.

Second Course (a surprise from the Chef!): Short Rib Agnolotti Pasta

Short Rib Agnolotti Pasta

THIS is a DeathbedFood pasta for me now.  Made with garlic chips (how do they do that?!), horseradish and bone marrow.  Wow, I think the bone marrow put it over the top.  Simply stunning.

Course #3: Spaghetti and Branzino

Scarpetta Spaghetti with Tomato and Basil

I have to say that Chef Conant’s Spaghetti lived up to its incredible reputation for me.  Real, authentic, like homemade from Italy.  It should be a required dining dish for all chefs intent on specializing in Italian cuisine.

Grilled Mediterranean Branzino

The Grilled Mediterranean Branzino with calamari and tomato marmalade was also divine.

And for dessert?  Sorry, no photos but let me assure you they were both mind blowing:

  • Vanilla Caramel Budino with gianduja chocolate cookies (I wasn’t sure what “Budino” was so I looked it up – it’s Italian for pudding … no wonder I loved this dessert as I’m a Pudding Monster!)
  • Chocolate Cake with burnt orange-caramel gelato and espresso sauce (this is without question among the best chocolate cakes I’ve ever had … and espresso always seems to enhance any chocolate dessert)

So, Chef Conant, I’d say you know how to deliver on your brand promise.  That dining experience was like a shot of transformational happiness.  And, while I had had a good day going into the meal, I definitely left happier. Thank you so much!

Filed Under: Favorite Stories Tagged With: Beverly Hills, Chef Scott Conant, chefs, DeathbedFood, dine la, news, restaurants, Scarpetta, scarpetta restaurant, scott conant

Follow Me on Twitter

🍴Di Wagner 🍷Follow

🍴Di Wagner 🍷

Oooooh Oaxaca chocolate shortbread! With Cayenne ❤️ #DeathbedFood 💋

Reply on Twitter 1368003510206226434Retweet on Twitter 1368003510206226434Like on Twitter 1368003510206226434Twitter 1368003510206226434

Bach & Blog! J.S. Bach is the secret behind my newfound blogging productivity. Perhaps classical music can boost your productivity too?
NEW from the blog: https://deathbedfood.com/bach-n-blog/ #classical #music #productivity #blogging

Reply on Twitter 1367595795877228545Retweet on Twitter 1367595795877228545Like on Twitter 1367595795877228545Twitter 1367595795877228545
Retweet on Twitter🍴Di Wagner 🍷 Retweeted

Texas removing the mask requirement is unconscionable. My father died last month from covid because of a single exposure to a relative (who was symptomatic). This pandemic is still very much in force and wearing a mask is the first level of protection.

Reply on Twitter 1367155321358020608Retweet on Twitter 136715532135802060817Like on Twitter 1367155321358020608131Twitter 1367155321358020608

The 'Best Restaurants in Marin' list from the 2021 Readers' Choice Poll. Some winners boggle the mind.
NEW from the blog: https://deathbedfood.com/marin-ij-awards/
#marin #restaurants #foodblog #foodblogger

Reply on Twitter 1366205547880411136Retweet on Twitter 1366205547880411136Like on Twitter 1366205547880411136Twitter 1366205547880411136

My favorite Italian restaurant in Marin is Il Davide! Lots of other people agree as it's been voted 'Best Italian Restaurant in Marin' for 2021. Learn why I love them on the blog: https://deathbedfood.com/il-davide-restaurant-best-in-marin/
NEW! #marin #italian #restaurant #ildavide #foodblog #DeathbedFood

Reply on Twitter 1366132285943128064Retweet on Twitter 1366132285943128064Like on Twitter 1366132285943128064Twitter 1366132285943128064
Load More...

Search

Tag Cloud

andrew zimmern Anthony Bourdain Baking barefoot contessa Beverly Hills Bon Appetit Bouchon Bakery chef jose andres chocolate Comfort Food cookbooks cooking DeathbedFood Deathbedfood cooks barefoot dessert Desserts documentaries farina kingsley food bloggers food events food humor foodies humor Ina garten Jonathan Gold jose andres LA LA Weekly Los Angeles los angeles restaurants news new york times ramon resa RAMON RISING ramon rising documentary recipe recipes restaurants rip anthony bourdain rip bourdain Thomas Keller travel channel Twitter video wine

Copyright © 2021 DeathbedFood® | Storytelling Through Food by Diane Wagner | diane@DeathbedFood.com | Twitter~Insta~Pinterest: @DeathbedFood | FB: @DeathbedFoodByDi