Taking its name from the Italian term for mopping up leftover sauce with bread, Scarpetta brings some brio to the business of feeding City workers. Upmarket fast food is no rarity hereabouts, but this venue adds culinary theatre in the guise of Pugliese ‘pastaio’ Michele Fiore, who plies his trade front of house, making simple but wholesome semolina pastas to go with sauces ranging from excellent prawn and courgette to aubergine and tomato. Sandwiches on artisan bread pack plenty of punch with fillings such as Gorgonzola or fiery Calabrian n’duja sausage; there are also hearty soups and salads with light, citrusy dressings. The decor mixes artisan rusticity with some clean-cut contemporary touches, the coffee is good and the lunchtime trade already brisk. Not surprisingly, the owners have plans to roll out the idea as a mini chain.
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