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SC Culinary Suite

Scott Conant's Culinary Suite, a 3,000 square foot loft in the heart of SoHo, is equal parts private events space, production studio, test kitchen and corporate headquarters. Mixing earthy elements of reclaimed wood with sleek touches of stainless steel, the inviting space can hold up to 36 for an intimate private dinner and up to 65 for an elaborate cocktail reception. The modern residential kitchen is fitted with beautiful custom cabinets from Bakes & Kropp, appliances from Electrolux ICON and sits in the center of the room, giving guests a visionary and interactive dining experience.

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T: (646) 863-3113  E: CulinarySuite@scottconant.com

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CORSAIR by scott conant

Inspired by the age of discovery and Florida's rich history of exploration, CORSAIR by scott conant offers a seasonal and rustic menu rooted in the farmhouse cooking of America and the Mediterranean. Dishes follow each season, reflecting the harvest of local farmers and purveyors and putting the quality and simplicity of their ingredients center stage. Opened in December 2014 at Aventura’s prestigious Turnberry Isle Miami, a luxurious resort and golf club located between Miami and Fort Lauderdale.

T: (786) 279-6800  

E: CorsairMiami@turnberryislemiami.com

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At Scarpetta Miami, Los Angeles and Las Vegas, Conant brings his deft touch and unwavering passion to creating food that is unexpected and soulful.  An Italian expression that means “little shoe” – or the shape bread takes when used to soak up a dish – Scarpetta represents the pure pleasure of savoring a meal down to its very last taste.  

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D.O.C.G. Enoteca

Opened alongside Scarpetta in Las Vegas, D.O.C.G. Enoteca offers sophisticated diners a rustic yet refined Italian menu of antipasti, pizzas, pastas and grilled items. Named after the highest level of Italian wine origin, Denominazione di Origine Controllata e Garantita, D.O.C.G.’s delicious Italian fare is enhanced by an impressive wine program with over 500 selections of regional Italian wines. 

T: (702) 698-7920  

E: LasVegas@docgrestaurants.com

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SC Ventures

Sprezzatura. More than a commentary on fashion, sprezzatura, or a studied nonchalance, is a philosophy that influences style, behavior and taste. Driven by this art of making the elegant look easy, Scott Conant and his team are committed to an impeccable dining experience, paying attention to every detail to create fresh, satisfying cuisine in an atmosphere of simple sophistication. 

T: (646) 863-3113 

E: Info@scottconant.com

 

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SC Restaurant Ventures
598 Broadway
Fl 9W
New York, NY 10012
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Phone: (646) 863-3113

Media Inquiries for Scott Conant & Restaurants

Becca PR | T: (212) 633-2129 E: Info@beccapr.com

 

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Please complete the following form to receieve more information on availablity & pricing for Scott Conant's Culinary Suite in SoHo, NYC.

We can accomodate up to 36 for a seated dinner or up to 65 for a standing cocktail reception with partial seating. The space is also available for rent as a production studio and test kitchen for other professional chefs, half & full days.

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 “Scott Conant’s cooking is certainly a departure from the predictable Italian meals we’ve come to expect. The spectacular food at Scarpetta has a foundation in Italy with an American sensibility that should be coined “Conant’s Cuisine.” 

—Bobby Flay, Chef/Author 

 

To purchase an autographed copy of The Scarpetta Cookbook, kindly contact our team at Info@scottconant.com

Houghton Mifflin Harcourt is thrilled to announce the long-awaited publication of The Scarpetta Cookbook (Hardcover; $35; October 15, 2013) by award-winning chef and restaurateur Scott Conant. With 125 of the restaurant’s signature recipes, gorgeous full-color photography, and step-by-step instructions, this cookbook is a must-have not only for fans of the restaurant, but also for lovers of simple yet sophisticated Italian cuisine. 

This visually stunning book gives home cooks the tools to make world-class Italian cuisine in the comfort of their own kitchens. Written with the goal of teaching master techniques to last a lifetime, Conant wants his readers to learn to “think like a chef and not just follow a recipe.” And while the recipes have been edited for a home kitchen, they have not been simplified or scrubbed of hard-to-find ingredients, many of which can be purchased online if not available locally. 

Readers will be surprised to realize that some of the most beloved recipes—full of complex flavors and nuance—are easy to prepare and completely doable for the enthusiastic home cook. 

Conant also includes a robust chapter on “The Scarpetta Pantry” in which readers will find building-block recipes for flavor essentials like stocks, spice mixes, vegetable purées, flavored oils, and sauces. These are staples that can be made well ahead of time and are used again and again throughout the book. Some recipes may look like surprising inclusions in a pantry chapter—like Braised Short Ribs—but the deeply flavored meat stars in several dishes, like Chestnut Soup with Short Rib Daube and in the filling for Short Rib and Bone Marrow Agnolotti. 

With plenty of additional tips, particularly Conant’s “which wine” pairing suggestions with each recipe, readers can fully explore Scarpetta’s “Milan meets Tuscany” style right in their own homes. Everything in The Scarpetta Cookbook is about enjoying the whole experience of cooking, eating, and sharing a delicious meal—from the first course “Assaggini & Aperitivo,” which calls you to gather, to the dessert course, or “Dolci,” which encourages you to linger. 

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Scott Conant brings a deft touch and unwavering passion to creating singular dining experiences with soulful food and a convivial atmosphere. His career spans nearly 30 years, including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. He has established himself as one of the country's top chefs and restaurateurs.

A graduate of the Culinary Institute of America, Conant broke out onto the restaurant scene in his twenties, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership.

Conant officially put his name on the map when he opened the beloved L'Impero in 2002. It garnered a three-star review from The New York Times, the title of "Best New Restaurant" from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine, which named Conant one of America's Best New Chefs in 2004.

Following the success of L'Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life with Scarpetta, which he now operates in Las Vegas, Miami and Los Angeles. 

In recent years, Conant has also opened D.O.C.G. Enoteca, a casual wine bar at The Cosmopolitan Las Vegas, and unveiled his Culinary Suite, a beautiful private loft in Soho where can interact daily with guests and bring them his special brand of hospitality through private dinners, cocktail parties and cooking demos. In 2013, he debuted a signature menu at McCarran International Airport's new American Express Centurion Lounge. In December 2014, Conant opend CORSAIR by Scott Conant at Turnberry Isle Miami resort in Aventura, which serves rustic, seasonal cuisine inspired by the farmhouse cooking of America and the Mediterranean.

He has appeared on the Today Show, The Chew, CBS' The Talk, Live with Kelly & Michael and Good Morning America, and is a regular judge on Chopped, the highest rated show on the Food Network and one of the top shows in all cable television. Conant has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook.
 
Conant looks forward to the continue growth of his brand and is excited to embark on a new opportunities that reflect his enduring philosophy: to savor the pure pleasure of food down to its last taste.
 
For more information, please contact: BeccaPR, (212) 663-2129, bpr@beccapr.com