Best Bread - 2009
Scarpetta is Italian slang for "little shoe," or the heel of bread used to scoop up sauce from a heaping plate of Italian goodness. It's fitting, then, that a meal at this glossy Fontainebleau outpost of New York chef Scott Conant's polished Italian fare begins with one of the most enticing breadbaskets in the city. House-made stromboli filled with smoked salami and cheese are accompanied by fluffy focaccia and crusty ciabatta, all of which are primed to be dipped or slathered in the mascarpone butter, fruity olive oil, and hearty eggplant caponata that grace each table. Entrées run in the $30 to $40 range, but refills of the breadbasket are blissfully free.