Chef Scott Conant left L'Impero and Alto to open Scarpetta, a critical darling since day one, adjacent to the glitz of the Meatpacking District. Walk past the bar into the polished dining room, where orange belts loop around mirrors and a retractable roof ushers in natural light. For a rousing start, try the braised octopus paired with chickpeas and a tangy paprika viniagrette before enjoying one of the house-made pastas, like the al dente tagliatelle laced with strands
of tender lamb ragout or his signature spaghetti with tomato sauce. Save room for dessert: the Amadei chcocolate cake with burnt-caramel gelato brings à la mode to a whole new level.