The Table
What is The Table
Please enter a city name from the list
Please enter a cuisine from the list or leave empty for all cuisines
Price Ranges
aWelcome
cFirst
dThen
bFinally

The Table is the ultimate tool for choosing your next fine-dining experience

We collect professional restaurant reviews and analyze them

Our super-smart algorithm calculates one conclusive score for each restaurant

We display all restaurants in one friendly chart, allowing you to choose from the crème de la crème of the local culinary scene

Discover your next foodie destination

Get restaurant recommendations
from local experts

Please enter a city name from the list
Please enter a cuisine from the list or leave empty for all cuisines
Price Ranges
355 W 14th St (at 9th Ave)
New York, NY 10014
United States
(map) (212) 691-0555
  • 76.9
  • ° Buzz Rank
    The Social Score
  • Facebook
"
Order the famous polenta.... 16 bucks gets you a tiny cup. Then you taste it and wonder whether you can finish. The cheesy, creamy porridge is topped with truffled mushrooms. It's as rich as foie gras.
Ryan Sutton
Bloomberg

* Critic Reviews

  • "
    Order the famous polenta.... 16 bucks gets you a tiny cup. Then you taste it and wonder whether you can finish. The cheesy, creamy porridge is topped with truffled mushrooms. It's as rich as foie gras.

    Bloomberg
    77
  • "
    The food at Scarpetta is so good that it's clear that, left to his own devices, Scott Conant knows exactly what he's doing.

    Serious eats
    72
  • "
    Almost all of the pasta dishes are excellent, and they’re smartly varied in terms of their intensities, their sensibilities.

    New York Times
    79
  • "
    Conant devotees will be familiar with many of the pasta recipes on the menu at Scarpetta, which doesn’t make them any less exceptional.

    New York Magazine
    66
  • "
    The crowd reflects the restaurant’s address: weeknights belong to tyro bankers in French-blue button-downs (male) and sweaters knotted around the shoulders (female), weekends to girls in tiny dresses with strategic cutouts and their jockish dates.

    The New Yorker
    86
  • "
    Plump duck-and–foie gras ravioli slicked with a rich marsala-duck jus, are as ethereal as ever at this cavernous middlebrow trattoria.

    Time Out
    85