A Splash of Latin in the Mediterranean Sea
Scarpina creatively fuses a variety of Mediterranean and Latin cuisine in a delightful way that will surprise your taste buds. The carefully chosen flavors and spices that emerge in each dish make for a unique dining experience that pulls together the best of many worlds. Since the cuisine reflects the essence of the comfortable climates of many countries from Mediterranean and Latin American regions, the dishes were light, savory, and a great escape from some heavier, wintery dishes seasonal to this time of year. Every plate was fresh and colorful, and every ingredient held a distinct purpose for existing on the plate. It's clear that Chef Ricardo Cardona's skill is to be able to beautifully blend different flavors together while still allowing each ingredient to hold its own in the dish. An example of this was a ceviche of salmon infused with pomegranate juice along with mint, onion, and capers. The flavor nestled right into the marinade, but still made a strong impression. Everything I tried was presented in tiered servers, making each dish visually stimulating.
Like many other restaurants these days, Scarpina offers trendy small plates which allow guests to sample a variety of different food. Of course there are larger dishes as well, but the small plates are perfect to pair with one of Scarpina's delicious cocktails or a glass of wine from their extensive list representing a multitude of countries. I had the popular cucumber martini named after the restaurant, The Scarpina and a refreshing, palate cleansing Champagne cocktail called the Kefalonia. Both drinks had a fresh, summertime taste and included Elderflower St.Germain, a delicious liquor that is continually finding its way into more and more of the most recently created cocktails.
Particularly delicious items that graced the small plate and appetizer part of the menu were the three bean humus, the Tarmosalata, and the chicken and eggplant kebabs served with a creamy garlic sauce on the side. The three bean hummus combined garbanzo, pinto, and cannellini beans, making regular humus no longer seem enticing. The Tarmosalata, which is a Greek salmon caviar, was smooth and creamy and left my mouth salivating like only truffle oil can. Out of all the kebabs I tried, the chicken was my favorite because of the Spanish and Moroccan spices used in the marinade.
My absolute favorite dish combining the best of Greece, Spain, Latin America and a hint of Moroccan spices was the lamb ropa vieja tacos. The lamb, braised in red wine, pepper, and onions crema nata was pulled and served with black bean hummus, yogurt sauce, and freshly picked sprouts on thick, warm pita bread. The lamb was juicy and succulent, and braised for hours. It was lighter than pulled pork and was as tender as southern barbecue that has been smoked for about a day.
Dessert was the only meal that tried to match the bitter weather outside by decorating each plate with syrups drawn into snowflakes; however, the warm climate vibe of the entire meal persisted with the fresh, tropical fruit adorning our dessert. We enjoyed a decadent, flour-less chocolate cake with a moist molten center and a vanilla bean panna cotta in a sweet Cognac glaze.
Scarpina offers a variety of illustrious menu items that can warm your insides with the tastes of the beautiful countries it gains its inspirations from. Escape the cold weather and consider visiting Scarpina next time you near University Place for an exciting and appetizing experience.
— Written by Valerie Cario
Photo credit: nyc mama
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