Every so often, it's nice to let someone else do the cooking.  Last evening, the wife and I celebrated our tenth anniversary with a trip to one of New York's best new restaurants, Scarpetta.  Now I've had some impressive meals in my life, but I must say that beginning to end, I was blown away.  

 

A perfect Fritto Misto (fried mixed seafood), followed by an AMAZING mixed meat, mushroom and cheese Agnolotti (small ravioli/priest hats), then slow cooked capretto (baby goat) that was crispy, rich and wonderfully filling.  Never one for desserts, I opted for a cheese plate and, I must say, the highlight of the evening was a buffalo ricotta drizzled with honey, truffle and a hint of sea salt.  I love me some cheese, but the balance of flavors on this was out of this world! 

 

So if anyone out there gets a chance, definitely check it out.  Chef Conant is truly a kitchen God.  I, in the meantime, am trying to figure out where to get a baby goat and how to cook it on the La Caja China...

 

 

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