elebrated Chef Scott Conant has already proved to be a hero in New York's always-crowded dining scene. Like a modern day King Midas (except without all the starving and daughter-killing), every establishment he's laid his hands on has turned to gold. L'Impero was a Midtown savior and Alto's memorable seafood pasta still has locals raving. But Conant's widespread acceptance and praise from New York's typically snobbish foodie community (including a three star review from the New York Times) hasn't stopped Conant from absconding to warmer climates. Have you ever experienced winter in New York?, It's hard to blame him.

Already a big hit in the Big Apple, Conant's third venture, Scarpetta, has opened its second location in a high-profile environment, the Fontainebleau resort. The hotel has historically been the hotel of the stars, but a billion dollar makeover has added even more class, not to mention eleven new drinking and dining establishments. With a celebrity chef and a celebrated interior, Scarpetta stands at the forefront.

A lot of money has obviously gone into the restaurant. David Collins' design features ocean and poolside views, a wraparound veranda, cocktail lounge, and floor to ceiling columns. In order to suit Miami's warm climate, the architecture features light and airy columns as well as clean and earthy colors. It's impressive and aesthetically pleasing, but ultimately the humble interior puts the focus on the food itself (at a restaurant? Imagine that!).

And the crowd-pleasing Italian fare does not disappoint. Scott Conant is known for his rustic and simplistic take on regional cuisine and Scarpetta is no different. The food is all seasonally-inspired and uses farm-fresh ingredients to create classic Italian dishes with a distinctively modern flavor. By keeping recipes simple, the chef is able to showcase individual ingredients to their full potential. I suggest you try the Crispy Fritto Misto or Creamy Poleta with Truffled Musrooms and follow it with the Scarpetta Osso Bucco, then finish it with a sweep of bread across the plate. You won't be sorry you did.

Scarpetta is sure become a fixture on the Miami Beach dining scene, but with other high-profile establishments like Alan Yau's Hakkasan eventually opening in Fontainebleau, its reign as the best of the bunch may be short-lived. In the end, that's a huge credit to Miami's culinary scene.