Scarpetta brings the Dolce Vita to the world
Just when you think Tulum’s social temperature couldn’t get any hotter, welcome New York local Scarpetta. Known for its handmade pasta and chic decor, the pop-up was a no-brainer for the founders of LDV Hospitality who extended the Scarpetta concept to the Hamptons, Las Vegas, Miami, London and even as far as a pop-up. separated at Expo Dubai. So what’s next for the now truly international team? According to their website, Rome and Tokyo but hey, the sky is the limit.
“What’s so exciting about the restaurant world today is that it’s become truly international.” According to John Meadow, Founder and President of LDV Hospitality: “Whether it’s through Instagram, or through more accessible travel, and above all a much more open mindset, dining communities have gone global, and we’re very grateful to be part of it. .”
Although it’s too late to discover the Tulum pop-up at Distrito Panamera last February, their The good life The menu features classic dishes and signature cocktails that remain on the New York menu. Visitors can always feast on charred octopus, ravioli cacio e pepe and more. The classic spaghetti pomodoro is always a fan favorite, but with full menus including braised ribs and branzino, the options are plentiful.
So why a pop up in Mexico? “We [were] excited to bring our modern Italian cuisine to Mexico, a vibrant culinary destination so deeply rooted in culture and tradition. This is the true meaning of la dolce vita,” says John Meadow, Founder and CEO of LDV Hospitality.
La dolce vita has been the overriding goal since the founding of Scarpetta in New York in 2008. LDV Hotel Group‘s letter is the expression that also serves as the mission. The goal? To bring “the sweetness of life” back to the dining room. The concept was to take inspiration from “iconic and classic moments of old world hospitality and adapt them to modern social life, we create true dining experiences with an ambience of effortless elegance”.
The flagship location of sister restaurant American Cut is also located in New York City. Since opening Tribeca in 2013, they have pioneered the upscale steakhouse with table service and updated versions of classic dishes creating a theatrical backdrop. Not all concepts started in New York. Dolce Italian, another feather in the LDV cap, was created for the Miami, Atlantic City and Philadelphia markets.
Point? Create a brand of hospitality by providing exceptional service combined with the best possible food and beverage programs. Founder and President John Meadow thanks his team of extraordinary staff for their commitment to “culinary integrity and service excellence, [which] continues to deliver unforgettable experiences that define a true sense of occasion and place. Which has clearly been the game changer in all of this international growth.
So what’s next for food space disruptors?
John Meadow responds: “We opened in London at the Bulgari Hotel in 2019, and while the pandemic has certainly slowed our plans, we have developed a strong international pipeline. After successful pop-ups in Tulum and the Expo Universal Dubai, we are now ready to open in Asia, the Middle East, Europe and South America over the next two years.”