Faustina @ Cooper Square Hotel

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January 7, 2011 by admin

Contemplating the Perfect Italian Café

As the early morning light breathes life into the shadows, patrons make their way into the café. For many, this is their daily haunt—a place to savor a few precious moments to themselves, along with an espresso and a glance at the paper. A chance to take a deep breath as city life awakens around them.

The espresso machine gurgles and steams at an industrial pace as the barista spreads out miniature cups, saucers, and spoons across the countertop with acrobatic grace and speed. At a corner table, someone snaps a newspaper and reminds you of what the day before you entails. You take a moment to reflect . . . on what you’re getting into, or getting out of.

Patrons stream in and call out their orders: espresso, cappuccino, caffè macchiato, cornetto semplice. A second barista appears from the kitchen with a tray of fresh brioches—cornetti, the sweet Italian croissant stuffed with fruit preserves, pastry cream, or the quintessential spread, Nutella. Despite the rush, the staff seems at ease—friendly, familiar faces inquiring about what’s really important, providing a connection as they hand over warm pastries. You take a second to relax . . . this is the right place for restful pleasure.

The cheerful sound of silver spoons clinking against porcelain fills the room as you take your last sip and gather your things. Outside, the street is now alive, and you are ready to tackle the day. You take comfort in the fact that you’ll be back, since you always return. You exhale . . . this is as much a part of your life as the rest.

And so begins an ordinary and extraordinary slice of daily life. It’s the first of many rituals to be played out throughout the day—gatherings at mealtime to recharge and reinvigorate. It is a promise and a routine, a reassurance that the world is in order and the coffee is hot. And having a place to do that—to unwind, to take comfort, to know you can celebrate both big moments and small with the same gusto—that is a thing to smile at. And so the morning breaks . . . on your terms.

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January 7, 2011 by admin

ONE SIMPLE GOAL: MAKING PEOPLE HAPPY

As if fall wasn’t exciting enough, between the bounty of good food and the expectations of the holidays, it is an incredible time for us as a restaurant group. My show, 24 Hour Restaurant Battle, just got picked up for a second season. Toronto, our first international outpost, has garnered great reviews. And by December, we’ll have opened our seventh restaurant, solidifying our coast-to-coast presence with the additions in Beverly Hills and Las Vegas.

With our expansion, my role continues to evolve—but my focus is always on honing the principles. The number-one mission for us at Scarpetta is what I constantly preach: customer happiness. This very simple idea— that customers leave our restaurants happier than when they walked in—is my goal. From the kitchen staff to the front of the house, customer satisfaction is our credo.

The common themes in all our restaurants continue to be the mood and the ambiance. The signature dishes are similar in each location, simply because I believe there are specific reasons why people dine at Scarpetta and signature dishes are one of them. And, as I’ve said before, I want our customers to be happy.

Our diners have come to expect dependability from Scarpetta, and they can count on knowing each meal will surpass their expectations. And as far as brand extension and brand alignment, the consistencies in food and service come with a slight twist, since each Scarpetta has a little nuance that makes it different from the others.

For example, Scarpetta in Miami is a totally different experience than Scarpetta in New York. There, Scarpetta really cuts into the Miami lifestyle, which has more of a cocktail culture, while in New York there is that neighborhood dependability and sophistication that resonates with people. Scarpetta in Toronto is more of an elegant restaurant, more refined in vibe and décor for the sake of its location; whereas in Vegas, by virtue of its setting—in the magnificent hotel, the Cosmopolitan—Scarpetta’s room will take on a sexy atmosphere, melding perfectly with the overall vibe of Vegas. The restaurant’s views of the Bellagio lake and fountains alone are spectacular and will add a lot to the ambiance of the room. By contrast, D.O.C.G. will invite a more casual dining experience for a toned-down version of Vegas. But for the very reason I’m naming it D.O.C.G.— because I really want it to be that stamp of approval, so to speak—I still want people to enjoy an elevated, though relaxed, experience.

Our L.A. outpost will likewise play to its setting. First of all, it’s Beverly Hills, arguably the most recognizable ZIP code in the country! And aligning ourselves with a brand such as the Montage Beverly Hills gives me every confidence that we can tap into the cosmopolitan lifestyle of the area without compromising the essence of what we are all about.

I always say that I’m in the relationship business. Of course, our relationship with our customers is paramount, and that can only be enhanced by great staff—which we are lucky to have—and the people with which we surround ourselves. And that’s why we take the time to cultivate the relationships with our vendors and purveyors. In the end, it’s about the long dollar, not the short. Sure, we could do things differently and make more money—but given the expansion we’re going through, with the quality of food and service we’re dedicated to, I feel that you can only get there through having great relationships.

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April 7, 2010 by admin

MIA to NYC: The Scarpetta Shuttle

General Manager Dean Tsakanikas, Sommelier George Hock, and Chef de Cuisine Freddy Vargas all had a great time in the sun and sand while working at Scarpetta Miami Beach at the Fontainebleau Hotel, but they all agree that there is nothing sweeter than coming home.

“An idea is only as good as the people you put in place to execute it. Scarpetta is not just about me—it depends directly on the great team that I have.”

—Scott Conant

These three native New Yorkers are now manning their posts at Scarpetta in Manhattan. “I count myself lucky to have these guys with me,” says Scott Conant. “They are continually able to execute on an incredibly high level.”

Having Dean, George, and Freddy come to New York is in line with Conant’s philosophy regarding consistency. Executing the same dish with consistency and having people in the restaurant who are consistent about excellent service are the fundamentals of the Scarpetta experience for Conant. It also means that if people are performing the same way in each of his restaurants, they can hit the ground running when called upon by Conant.

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April 24, 2009 by admin

In the Pan

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Scott Conant shares some of his favorite recipes–with cooking techniques and special touches that make his dishes magically come together.

Take something, like a tomato, and totally focus on what will make it great. And for it to evolve to another level, from a flavor perspective, it’s not a cerebral effort but a soulful one. It’s a progression from a completely raw state, to adding a little bit of salt and olive oil, and so on…

Mushroom Fricassee: In a large sauté pan, heat the oil over medium heat. Add the shallots and cook, stirring, until they just begin to color on the edges. Add the mushrooms and cook until the liquid is released. Add the chicken reduction, bring to a boil, reduce to a bubbling simmer, and cook until the liquid is reduced by half.

“My favorite mushrooms to use in the fricassee include blue foots, black trumpets, and hen-of-the-woods.”

Polenta: In a heavy-based saucepan, combine the cream and milk and heat over medium-high just until small bubbles begin to appear on the surface. Add the salt and whisk the cream and milk until quite frothy. Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so, until the cornmeal is completely cooked and tender, about 1 hour and 45 minutes. Be patient–even if the polenta has thickened and seems good after an hour, longer cooking will make it even better. As the polenta cooks, a skin will form on the bottom and sides of the pan (if you are not using a nonstick pan), which gives the polenta a slightly toasted flavor. Just before serving, stir in the butter, Parmigiano-Reggiano, and chives. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk before serving. Divide the polenta among heated bowls or plates.

To Finish: Toss the mushrooms with the chives, and drizzle the truffle oil over the mushrooms. Be careful not to cook the truffle oil more than a few seconds, because the flavor and aroma will dissipate quickly. Spoon mushrooms and some of the cooking juices over each serving of the polenta.

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