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New York - NoMad
  • New York - NoMad
  • New York - SoHo
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Dine in style

SCARPETTA

Scarpetta is LDV Hospitality’s signature restaurant concept that first launched in New York’s Meatpacking District. Now relocated inside The James New York – NoMad, the new Scarpetta features all of the signature classics including the notable Spaghetti Tomato & Basil, Yellowtail Crudo, and Creamy Polenta, while also debuting exciting menu enhancements and an expansive bar and café.

The Italian expression, “fare la scarpetta,” describes the gesture of taking the little boot-shaped piece of bread to soak up the remaining sauce left in the pot of one’s home kitchen. The restaurant’s name is derived from this familial gesture and represents the indulgent pleasure of savoring a meal down to its very last taste.

Scarpetta creates rich and bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and paired with fresh, high-quality, locally-sourced ingredients.

Private Dining
Scarpetta features seating for up to 30 guests privately, ideal for intimate dinners or social events and is also available for full venue buyouts, private luncheons, bridal showers, and more.

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Hours

Breakfast
Daily from 7:00am – 11:00am

Brunch
Sunday only: 11:00am – 3:00pm

Lunch
Monday – Friday: 11:30am – 2:30pm

Dinner
Monday – Thursday: 5:30pm – 10:00pm

Reservations

88 Madison Avenue
New York, NY 10016
Phone: 212-691-0555
At the corner of 29th & Madison

Profile image for Scarpetta, inside the James Hotel NoMad. Chef Jorge Espinoza looks over his work as he chops ingredients for a special dish. Profile image for Scarpetta, inside the James Hotel NoMad. Chef Jorge Espinoza looks over his work as he chops ingredients for a special dish.
Meet the Chef

Chef Jorge Espinoza

“Born and raised in Queretaro, Mexico, Jorge Espinoza was always inspired by his parent’s cooking. “They represented the perfect combination. My mother was the flavor and tradition while my father was the creative,” he explains. “I was lucky to have inherited all three of these traits.” After moving to New York in 2000, Jorge started working at Monkey Bar as a butcher, then moved to Tapika to work as a line cook with David Walzog, whom he considers his mentor. Walzog taught Jorge many secrets and techniques while working at Tapika for the next three years. However, the full-time job didn’t stop Jorge from taking other part-time opportunities to get as much experience in the kitchen as possible.

In 2003, Jorge began working at L’imperó. From there, the team opened Alto and Totto Il giorno in the Hamptons. Once these opened, Jorge found additional work at restaurants such as Itrulli, following his love for Italian cuisine. Espinoza then met Antonello Paganuzzi and  decided to open Scarpetta in 2008. The complete success inspired the team to open Scarpetta in Miami, Las Vegas, Beverly Hills, and Toronto. In 2015, under LDV Hospitality, Scarpetta Beach was opened in Montauk. If you ask Jorge the most three important qualities for cooking, he will tell you “consistency, dedication, and passion. These three things will get you anywhere you want to be in life.””

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