Pasta lovers shed a tear when it was announced that Nina Compton would be leaving Scarpetta. Since the swank restaurant opened almost six years ago at the Fontainebleau, Scarpetta's kitchen has bid farewell to two great chefs: first Michael Pirolo, who went on to open Macchialina, and recently Compton. But as they say, the show must go on.
|All photos by Carla Torres|
|A different kind of pasta and basil.|
To make the transition seamless, Scott Conant appointed Marlon Rambaran, whose resume includes time at Le Cirque and Tallievent, as saucier and sous chef at Le Bec, and as chef tournant at Restaurant Daniel. Most recently, he was sous chef at Gotham Steak.
For the last few months, Rambaran has been working on the menu, which he's now ready to introduce."We're trying to stay away from the classics," he says. "Everyone knows the spaghetti and basil. We want to reinvent the wheel if you will."
Short Order was invited to a preview of this new wheel of dishes, which starting next week, you'll be able to order.
See also: Nina Compton Leaves Scarpetta (Video)More »