You’ve probably heard the rumors. Or maybe you saw the photos on Instagram back when "foodies" were still a new thing. I’m talking about the legendary spaghetti tomato and basil. It's the dish that basically built an empire. Honestly, if you’re heading to 88 Madison Avenue, you aren't just going for dinner; you're going to see if a plate of pasta can actually justify a $36 price tag in 2026.
The Scarpetta New York menu is a bit of a paradox. It feels incredibly high-end—we are talking about the ground floor of The James NoMad, after all—yet the soul of the food is rooted in "scarpetta," that Italian gesture of using a little piece of bread to scoop up the last bit of sauce on your plate. It’s supposed to be humble. But with the velvet curtains and the dimly lit, sophisticated atmosphere, it’s anything but casual.
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What’s Actually on the Scarpetta New York Menu Right Now?
Let’s get into the specifics. People get obsessed with the pasta, but the menu is actually a massive sprawl of Italian-influenced coastal cooking. If you're walking in for dinner, the Crudi section is where you start if you want to feel fancy but stay light.
The Yellowtail Crudo is a staple. It’s $28. They hit it with olio di zenzero (ginger oil) and pickled red onion. It’s sharp, fatty, and exactly what you want before a carb-heavy meal. If you want to go a bit more "New York," there’s the Tuna 'Susci' for $27. Yes, they spell it like that. It comes with preserved truffle and chive. It's decadent.
The Mid-Meal Staples
Most people skip straight to the mains, but you'd be missing out if you didn't look at the Primi Piatti.
- Creamy Polenta: This is probably the second most famous thing they serve. It’s $25 and comes with a fricassée of truffled mushrooms. It’s basically a warm hug in a bowl.
- Braised Short Rib: Usually served with a farro risotto, it's $28 and remarkably tender.
- Charred Octopus: At $30, it’s paired with marble potatoes and a celery-scallion guazzetto.
The Pasta Powerhouse
This is why you're here. The Scarpetta New York menu lives and dies by its handmade dough.
The Spaghetti is $36. I know. It’s just flour, water, tomatoes, and basil. But they use a specific technique involving a massive amount of butter and a garlic-infused oil that makes the sauce cling to the noodle like it’s part of its DNA. It’s orange, not red. That’s the secret. The emulsification of the butter and the starch creates this creamy, rich coating that makes standard marinara feel like water.
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But don’t sleep on the Short Rib & Bone Marrow Agnolotti. It’s $40. They top it with garlic chips and fresh horseradish. The horseradish is the key—it cuts through the fatty bone marrow so you don't feel like you're eating a brick of lead. There’s also the Tagliolini Nero for $45 if you want that squid ink aesthetic with lobster and Calabrian chili.
Beyond the Evening Rush: Lunch and Brunch
Scarpetta isn't just a 9:00 PM reservation spot anymore. The lunch menu is surprisingly accessible if you're in the NoMad area and need to impress a client without spending three hours at the table.
They do a Scarpetta Burger for $25. It’s a beef blend with cheddar and "special sauce." Kinda weird to order a burger at a temple of pasta, but it’s actually solid. The lunch version of the spaghetti is slightly cheaper at $22-$29 depending on the day and portion size, which is a "hack" if you want the experience for less.
Brunch is a whole different vibe. You’ve got Almond French Toast ($18) with mascarpone and Ricotta Pancakes. But honestly, if you’re at Scarpetta for brunch, you’re probably there for the Eggs Benedetto. They use fontina fonduta and charred Tuscan bread. It’s $18 and arguably better than most of the overpriced brunch spots in Chelsea.
The Sweet Stuff (Dolci)
You have to save room for the Espresso Budino. It’s $21 (dessert prices have really climbed, haven't they?). It’s served with salted caramel and hazelnut gelato. If you want something lighter, the Yogurt Panna Cotta with roasted peaches is $19.
Why People Keep Coming Back
It’s easy to be cynical about a place that’s been around this long and charges these prices. But the consistency is weirdly impressive. In a city where restaurants open and close in the blink of an eye, Scarpetta has maintained its spot as a "destination" restaurant.
The service is polished. They know when to refill your water and when to leave you alone while you're mid-argument or mid-romance. The wine list is heavily Italian, leaning into those big Tuscans and Barolos that pair perfectly with the fat in the agnolotti.
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How to Navigate Your Visit
If you're planning to tackle the Scarpetta New York menu, don't just wing it.
- The Sunday Pasta Tasting: This is the best value play. For $70, you get a four-course pasta tasting and a glass of wine or a cocktail. It’s a Sunday dinner tradition for locals who want the hits without the $300 bill.
- The Bar Scene: The bar at Scarpetta (and the adjacent Seville lounge) is elite. You can usually grab a seat without a reservation and order the full menu. The Palermo Old Fashioned with Michter’s Rye and vanilla bean is $23, but it’s a stiff, well-made drink.
- Dietary Needs: They are surprisingly good with gluten-free pasta. They have a house-made version that actually holds its texture, which is a rarity for high-end Italian spots.
To make the most of your night, start with the Yellowtail Crudo, split a portion of the Spaghetti as a middle course (this is the move), and finish with the Black Cod ($45) or the Seared Dorade ($36). It’s a classic NYC progression that hits all the right notes of salt, fat, and acidity.
Book your table at least two weeks out for prime Friday or Saturday slots. If you're going solo, the bar is your best friend—just get there by 6:30 PM. Focus on the handmade pastas; that’s where the kitchen’s heart is, and it’s where you’ll see the most value for your money. Check the seasonal "Verdure" section for any cauliflower or beet salads, as they usually use whatever is freshest from the local markets to balance out the heavier dishes.