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  • I was in Toronto for meetings and two of my foodie coworkers and I had planned on visiting Scarpetta. Unfortunately, my original dinner companions were feeling under the weather but by sheer coincidence, my brother and his girlfriend happened to be in town. They gladly joined me. I really like Scott Conant's no-nonsense style on the Food Network and of course knew of his NYC restaurant's stellar reputation. I was looking forward to this. When we got to the Thompson Hotel, where the restaurant is located, we were impressed by how beautiful the space is, very open and inviting. We sat and ordered a drink. Even though I did look at the starter menu, I knew I was going to have the polenta; I had heard so much about it! For the mains, both my brother and I were indecisive so we asked the waiter what his favorite was. He very confidently told us that as incredibly simple as it sounds, the spaghetti with tomato and basil had made Conant's reputation. I then asked about the branzino and he said that it was a great choice too. When he saw we still couldn't make up our mind, he suggested we share both dishes and we immediately agreed. The polenta came and it was so incredibly creamy and delicious that it didn't really need the mushroom reduction, however good it was. It was sensational. I am still craving it a few months later. When the mains arrived, we were expecting to see two plates that we would have to try to split evenly. But no! The chef had actually created 2 plates for each dish so that we could enjoy the dishes the way they were meant to be. Very nice touch! The branzino was expertly cooked and impeccably fresh. The delicate flavors of the sides were a perfect accompaniment. The spaghetti however was the star. It was perfect. There is no other word. The few ingredients all shined through and made this very simple dish something almost otherworldly. The third dish, ordered by my brother's girlfriend, was the duck and foie gras ravioli and she enjoyed it immensely. She then ordered the coconut panna cotta, which is served in a guava "soup". I consider myself something of a minor authority in panna cotta as it is my favorite dessert to make and the texture of this one was exquisite. The guava and coconut flavors were delicate and went together very well. What a meal this was. I can't wait to go back!
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