Scarpetta

Award-winning chef Scott Conant’s wildly popular Italian restaurant remains a solid choice for classic, home-cooked dishes like his grandmother used to make. You’ll be tempted to dive in to the bread basket filled with stuffed rolls and pillowy focaccia, but save room for starters like the creamy polenta with fricassee of truffled mushrooms. Though if you order just one thing, let it be the tomato-basil spaghetti the restaurant has become known for. It’s served perfectly al dente in a neat, slurpable mound. Oh, and that bread you have left over? Use it to sop up every last drop of tomato sauce.