There’s a certain thrill in watching familiar flavours take new directions, and that’s what Sirine Boudjadi experienced at Scarpetta.
Why choose when you can have both? The comfort of Italian staples and the buzz of a modern dining room, the soul of tradition and the polish of a global name. Scarpetta was born in New York City in 2008 with exactly that idea in mind: taking Italian cuisine out of trattoria clichés and giving it a sharper, more contemporary edge, without losing its heart. Launched by LDV Hospitality, the concept quickly became a reference for what many now call New York Italian: refined but not rigid, generous but carefully executed. From Manhattan, Scarpetta grew into an international name. In 2023, Doha joined that journey as the brand’s first Middle Eastern outpost, and a rather fitting one.
Scarpetta sits inside Waldorf Astoria Doha Lusail, a place I genuinely enjoy coming back to. The restaurant was designed by David Collins Studio and is built around clean lines, warm wood, leather banquettes and a large central bar that structures the space. It’s a proper dining room: stylish, comfortable and made to last. Outside, the terrace overlooks the pool and palm trees and when the weather allows, it’s easily one of the best places to sit.
Ayman, my host for the day, walks me through the menu. Very quickly, it becomes obvious that my choices are about to be strongly influenced by him, in the best possible way. He also picks a mocktail for me, the Black Stone Berry, made of passion fruit, lime, raspberry and hibiscus tea. I usually avoid sweet drinks altogether (I’m very much a water person), but I like this one. Yes, it’s sweet, but in a fresh, sharp way. The hibiscus brings a light bitterness, the lime cuts through the fruit and the raspberry rounds everything out.
He also brings a black bowl to the table, filled with thick slices of rosemary focaccia, golden at the edges, soft and oily inside, alongside Stromboli bread rolled with broccoli, kale, mozzarella and sun-dried tomato. On a wooden board sit three accompaniments: silky mascarpone butter, bright citrus olive oil and an eggplant carbonara with parsley. Along with it comes the amuse-bouche of the day: a little fried mushroom ball, served with a tartar-style sauce and dusted with mushroom powder. This one changes regularly, depending on what the kitchen feels like exploring.
After the amuse-bouche, things shift to something fresh and very well put together with the Farmer’s Market Salad. On the plate: three types of lettuce for contrast in both colour and texture. They are mixed with seasonal vegetables and truffle pecorino. One of the other best-sellers is the Braised Short Rib: thick slices of meat coated in a glossy, dark demiglace. The ribs themselves are incredibly tender, slow-cooked to the point where they fall apart with a fork. Alongside them comes a barley risotto instead of the usual rice. The texture is firmer, slightly nutty and more rustic, mixed with cheese and vegetables like courgette and carrot for softness and balance. A few shavings of cheese on top finish it off.
For the mains, I’m trying two signatures: one from the pasta side and one from the New York Steak Classics section. Cacio e pepe is usually a tangle of spaghetti, a delicious Roman recipe built on nothing more than pecorino, Parmesan and black pepper. Scarpetta flips the script. Instead of long pasta, the flavours are tucked inside homemade ravioli shaped like little boats, their folds sealing in the mix, so every bite is richer, creamier and more indulgent than the traditional version. They’re coated in a silky butter-and-cheese emulsion, just peppery enough to keep things lively, with shards of crisp Parmesan on top and a touch of charred leek for smokiness. It’s familiar, but dialled up. Having the cheese enclosed in the pasta rather than simply worked into the sauce makes it even more satisfying.
If you’re the type who scans the menu for the meat section first, this American Black Angus beef tenderloin is exactly where your eyes will land. It’s stacked in generous layers: a toasted pan brioche at the base, thick medallions of tenderloin and, on top, a golden piece of seared foie gras. Everything is coated in a deep mushroom gravy. On the side, a mix of asparagus (green and white), mushrooms and carrots, sautéed, keeping the focus on the main event.
To close the loop, what whispers more Italian than tiramisu? At Scarpetta, it lands with a twist. The glass is already layered with mascarpone and soaked sponge fingers, sealed under a dark Valrhona chocolate dome (73%). In front of me, Ayman pours a hot Lavazza espresso straight over it. The heat melts the chocolate, it collapses and the coffee spills through the cream and biscuits. In seconds, the whole thing turns warm, glossy and dangerously inviting.
By the time I’ve scraped the last spoonful of dessert, I realise Scarpetta does precisely what it promises: classic at heart, modern in spirit and very easy to return to.
For more information or to make a reservation,
please call Scarpetta at Waldorf Astoria Doha Lusail on 4456 5773.
@scarpettadoha
@waldorfastoriadohalusail