First time at Scottadito? Order like a Tuscan: share an antipasto, split a handmade pasta, choose a grilled main, and finish with something sweet. Scottadito Osteria Toscana has been cooking Tuscan food at 788A Union Street in Park Slope since 2004, and this guide walks you through the menu course by course so you can order with confidence on your first visit.
Antipasti: Start by Sharing
Affettati Misti — the chef's selection of Italian cured meats and cheeses. The classic way to start a Tuscan meal, especially with a glass of Chianti.
Polipo alla Griglia — grilled Portuguese octopus on a bed of arugula: charred outside, tender inside.
Capesante di Mare — pan-seared scallops with chickpeas and chorizo.
Caprese — mozzarella di bufala and tomatoes, simple and fresh.
Cozze in Padella PEI — mussels and chorizo sautéed in white wine.
Watch for the kitchen's specials, too — burrata with figs and prosciutto has been a favorite.
Insalate: Something Green
If you're ordering for the table, add the Caterina (frisée, pears, pistachios and goat cheese) or the Cavolo (kale with quinoa, avocado, cherry tomatoes, pistachios and a poached egg).
Paste: The Heart of the Menu
Our signature pastas are made by hand in our kitchen. If you only try one, make it the Gnocchetti di Spinaci — spinach and ricotta gnocchi in sage butter, named among the best gnocchi in NYC by CBS New York. Other first-visit favorites:
Pappardelle Scottadito with our house turkey ragout.
Pappardelle ai Funghi with wild mushroom ragout and truffle oil.
Paccheri al Granchio with lump crab meat in vodka sauce.
Bucatini Carbonara with guanciale and egg yolk.
Read more in our guide to our handmade pasta.
Secondi: Tuscan Meats and Fish
Agnello Scottadito — our namesake: a "finger-scorching" herb-crusted New Zealand rack of lamb with truffle-parmesan sweet potato fries. In Italian, scottadito means "burn your fingers," because lamb chops this good get eaten by hand, straight off the grill.
Bistecca — grilled hanger steak with broccoli rabe and mashed potatoes.
Filetto di Maiale — herb-stuffed pork tenderloin with mission figs and a gorgonzola dolce–sambuca sauce.
Salmone Scottadito — pan-seared salmon wrapped in grilled zucchini with cannellini beans and roasted grape tomatoes.
Branzino al Cartoccio — branzino roasted in parchment with shrimp and scallops.
Dolce: Finish Sweet
Ask your server about tonight's desserts — tiramisu and crème brûlée are classic ways to finish — and pair one with a glass of Moscato or an espresso.
Ordering Tips for First-Timers
Share more, order less. Two people can split an antipasto and a pasta, then each choose a main.
Pizzette are great for the table. Try the Toscana with shaved truffles over burrata and fresh ricotta.
Dietary needs? Any pasta can be made with gluten-free penne, and the kitchen can adapt dishes for vegan, dairy and nut restrictions — see our dietary guide.
Come for brunch, too. Weekends from 11 am to 3:30 pm, with unlimited champagne or mimosas with every entrée.
Frequently Asked Questions
What is Scottadito known for?
Handmade pasta — especially the Gnocchetti di Spinaci — and the Agnello Scottadito rack of lamb the restaurant is named after.
What does "Scottadito" mean?
It means "burnt fingers" in Italian, a nickname for grilled lamb chops so good you eat them hot off the grill with your hands.
When is Scottadito open?
Dinner Wednesday through Sunday and brunch Saturday and Sunday, 11 am to 3:30 pm. We're closed Monday and Tuesday.
See the Full Menu and Reserve
Ready to try it? Browse the full menu, then reserve a table this week or call 718-636-4800.