Johnny Monge waiter at the Scarpetta Restaurant in the Fountain Blue Hotel prepares the tables for dinner in the outside room Friday Jan. 17, 2009.

Scarpetta at the Fontainebleau 

Member rating: 1

About

Miami has never seen high-end Italian like Scott Conant’s Scarpetta, a near exact-replica of his NYC Meat Packing District blockbuster of the same name. FYI: Scarpetta literally means little shoe and refers to the shape a piece of bread takes when used to sop up the last bits of sauce in a bowl. His cooking is at once refined yet lusty. For example, a simple spaghetti pomodoro (priced at an eye-popping $23) is served with nothing more than a gentle coating of fresh orangey-red tomato sauce a few slivers of basil, yet the buttery richness is incomparable. Other stand out dishes include polenta with a fricassee of mushrooms that is as creamy as pudding but served in a delicate silver ramekin so as not to be too filling. Best of all is an appetizer of fritto misto, or fried baby seafood enlivened with slivers of fried lemon rounds and lots of herbs. Desserts are not quite up to par but the Italianate wine list has lots of dreamy selections. Servers are well-trained, good-looking and unflappable. The best thing to happen to the Fontainebleau ever.

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Details

  • Yes
  • Yes
  • Italian
  • Yes
  • Both
  • Yes
  • Brunch, Dinner
  • Cheerful din
  • Yes
  • Yes
  • Yes
  • Yes

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