LA Weekly food critic Jonathan Gold on Scott Conant's Los Angeles branch of Scarpetta: "In an era when chefs become famous for their foie gras cotton candy, oxtail poutine or frog legs in begonia sauce, Scott Conant, the New York chef who just opened Scarpetta in Beverly Hills, may be best known for his $24 plate of spaghetti in tomato sauce... Is it worth $24? That's between you and your accountant. But even in the dreary weeks of late autumn, when great tomatoes are as rare in the supermarket as fresh peaches, Conant's spaghetti is first-rate." [LAW]
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