Since opening in NYC in 2008, Scarpetta has captured a James Beard nomination for “Best New Restaurant in America,” along with a prestigious three-star review from The New York Times. Known for its culinary excellence and dedication to service, Scarpetta has since expanded globally, bringing its commitment to authentic, soulful dining to guests around the world. Located a quick 10-minute walk from The Agency’s NYC headquarters, Scarpetta is a go-to spot for Mauricio Umansky during his visits to the city.
To explore how the change of seasons inspires the flavors at Scarpetta, we sat down with Executive Chef Jorge Espinoza, whose creative process this fall has brought rich, comforting flavors to the table. Chef Espinoza shared his insights on the ingredients, techniques, and dishes that make autumn an exceptional season to dine at Scarpetta.
As the weather cools down, what are some of your favorite fall ingredients to incorporate into the menu at Scarpetta?
Chestnuts, apples, figs, and root vegetables all play a role in our seasonal menu at Scarpetta. They bring warmth and depth to each dish, helping us embrace the coziness of fall.
Do you enjoy working with these ingredients at home as well?
Absolutely. For my own cooking, I turn to classics like butternut squash and pumpkin. They’re versatile, and there’s something nostalgic about their flavors—they bring fall to life in any dish.
How do you approach seasonal changes in your menu at Scarpetta?
I focus on what’s freshest. When a season changes, I’ll bring in ingredients like truffles, chestnuts, and mushrooms, set them out, and let them guide me. One unique pairing, for instance, is chestnuts with grapes—they create a lovely contrast. These ingredients aren’t just flavorful; they tell the story of the season. Our menu evolves naturally, reflecting autumn’s best offerings.
Do you have any signature dishes that receive a seasonal twist in the fall and winter?
Yes, a couple of our dishes get a fall-inspired upgrade! For the Muscovy Duck, we add cranberries, which balance the richness with a touch of tartness. Our Burrata also changes with the season—we incorporate roasted apples, figs, pomegranate, and a quince purée. These small touches bring fresh, seasonal flavors to familiar dishes and give a nod to the beauty of fall.
Are there any unique or lesser-known ingredients that you find exciting to work with in the fall?
Quince and finger lime are two standout ingredients. Quince has a unique sweetness that can elevate both savory and sweet dishes, while finger lime has this incredible citrus burst and a texture that’s almost like caviar. They add that element of surprise and keep our guests intrigued.
For home cooks who want to bring a taste of fall to their kitchens, what ingredients or techniques would you recommend?
Oven-roasting seasonal vegetables with spices like cinnamon, nutmeg, and smoked paprika will fill your home with fall aromas and create warmth. It’s a simple way to celebrate the season while elevating the flavors and aromas of your dish.
Can you tell us about any new or special dishes on Scarpetta’s menu this year?
This year, we’re featuring a special dish that’s close to my heart: Pumpkin Gnocchi with preserved truffle, roasted squash, braised cabbage, and brown butter. The gnocchi brings in the sweetness of pumpkin, paired with the earthiness of truffle and squash, and the braised cabbage adds a savory depth. The brown butter ties it all together, making it a perfect autumn dish that reflects the richness of the season.
Do you have a personal favorite on the menu you love preparing and enjoying?
I’d have to say it’s the pumpkin gnocchi. From mixing the ingredients to shaping the gnocchi, the process is incredibly satisfying. It’s comforting, rich, and embodies fall perfectly. It’s one of those dishes that I enjoy both making and eating—it reminds you why you love this season.
Everyone loves good Italian pasta, especially in NYC. Can you tell us about the new pasta tasting at Scarpetta?
We’re thrilled to introduce our new pasta-tasting experience. It’s designed for pasta lovers who want to savor multiple signature dishes in one sitting. The idea is to showcase the craftsmanship and variety that define Scarpetta’s pasta. Guests get to experience different textures and flavors, each telling its own story, yet connected by a common Italian tradition. It’s a celebration of what we do best.
For diners looking to enhance their fall dining experience at home, any tips on seasonal pairings or cooking techniques?
A good way to start is with a classic butternut squash soup for Thanksgiving. Pair it with pumpkin seeds and pickled cranberries—they add wonderful texture and flavor. It’s simple but memorable, and it embodies the essence of fall.
How do you see dining trends evolving in New York, and how does Scarpetta stay ahead?
New York’s dining scene is increasingly moving towards a blend of influences, moving away from strictly traditional boundaries. At Scarpetta, we embrace this by integrating diverse flavors into our Italian foundation. It keeps the dining experience fresh and allows us to innovate while staying true to our roots. This combination of classic and contemporary is how we stay ahead and continue reflecting the dynamic culinary culture of NYC.
Tell us a little about Scarpetta’s involvement with the Food Education Fund.
We’re honored to support the Food Education Fund (FEF) through initiatives like donating $1 for every plate of spaghetti sold, and hosting events to raise awareness and funds. Beyond donations, we mentor students and visit schools to talk about food, cooking, and nutrition. It’s rewarding to inspire the next generation and share the impact that food education can have on our community.
To learn more or visit a Scareptta location near you visit scarpettarestaurants.com
Looking for more autumn inspiration? Find additional recommendations from our local New York agents in these articles: Dishing Over Restaurants with Tami Kurtz, Dog-Friendly Places & Trips with Mike Fabbri, and Staying Active with Jon Amundsen.
