Scarpetta        416-601-3590   Sun-Thur   530-11pm, Fri-Sat 530-12pm

I really wanted to love this restaurant, the opening was surrounded with publicity and excitement. Chef Scott Conant has 4 other impressive Scarpetta locations scattered around North American that all have made a name for themselves.

Speghetti with tomato and basil taste pleasant but is nothing special and at a whopping $24, I was hoping for a better memory.  Creamy polenta with a fricassee of truffled mushrooms is flavoursome,  I just wish there was a bit more to taste.   The braised beef short ribs were a bit dry, served with vegetables and Farro (spelt) risotto that tasted nutty and slightly creamy, which I enjoyed.    An extensive wine list that is mostly Italian has some nice reds which help bring out hidden flavours within the dishes.

Though there are some highlights such as the décor, the food is overpriced and mediocre.   Food is a passion and it is not seen in any of the dishes here.  Service is sometimes disorganized and I felt like it I was doing my server a favour by sitting at her table.

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