Scott Conant, chef of Scarpetta, publishes his first book based on the high-end Italian restaurant that started in New York and now has outlets in Beverly Hills, Miami, Las Vegas, and Toronto. Eater National has a first look with recipes of crudo and pasta, wine notes from sommelier Paolo Barbieri and of course, how to make that famous spaghetti (hint: butter is involved). The book comes out October 15. [~EN~]
Share this story
The Latest
Filed under:
Best Dishes Eater Editors Ate This Week
Follow Eater editors each week as they share their favorite dishes around town
By
Eater Staff
Loading comments...