On Easter Sunday, “SCARPETTA by Scott Conant” — 4441 Collins Ave, Miami Beach (Florida) — offered a four-course meal with extremely limited selections for $85 p.p. (And that’s BEFORE any beverages, tax, and service charges.)▫️
Even though our tuna tartare “antipasti” (which we reviewed a few days ago) was a disappointment, since we were hungry, we couldn’t wait to get to the next course. But for our “primi piatti,” we only had a choice between the “SPAGHETTI – tomato & basil,” or, the “DUCK & FOIE GRAS RAVIOLI – marsala reduction.”
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Now on the restaurant’s website, it’s claimed that the kitchen’s “philosophy” is to create “bold flavors by amplifying the essence of seasonal ingredients.” It also advises that the “signature pastas are made in-house daily and are paired with the highest quality, locally sourced ingredients.” And that their “famous Spaghetti Tomato & Basil is nothing short of classic simplicity in both taste and preparation.” So given all that hype, we decided to go for that dish.
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Cheese isn’t specifically mentioned in this item’s description, but it should be, because the application was exceedingly heavy-handed. It managed to make the dish quite dense, salty, and unenjoyable. And while the pasta was certainly fresh, the excess dairy and salinity landed this dish a “C+.”
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Ironically, had we been allowed to apply the cheese, to taste (as we each would have preferred), this would have made for a very strong dish. In other words, they should have chucked the cheese. (So that adults could be adult about it.)
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