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  • I wasn't able to get a same day reservation to Scarpetta, but our concierge suggested DOCG and able to get us reservations within an hour before our show. We were seated at a great table where there's not a lot of foot traffic and the waiter came back to get our drink orders in 5 minutes upon seated. Since this was a comped meal, I decided to take advantage of tasting as much as I possibly can. Warm Herbed Olives: I've always had cold olives, but when served warm and garnish of fresh herbs is just a whole other level! Coppa (dry cured pork) and Teleggio (truffle cow milk) for the table while we wait for the main course Main course: Pici - pasta was thick and goes perfect with the duck sauce. It didn't feel too heavy even though the pasta was thick and felt like it was over cooked. Slow braise short ribs- I enjoyed every single bite on this dish. Polenta was creamy, ribs were so tender I had an "hmmm" moment with each bite. sauce reduction was perfect, not salty along with carrots and peal onions Scallops: First time having cauliflower puree and I love every bite of it. Scallops were huge and cooked perfectly cooked. Sauteed artichokes compliments the scallops.
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