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Scarpetta and D.O.C.G. will be dynamic yet approachable restaurants that I hope our guests will enjoy.

One of New York’s most beloved and respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful. Conant’s rave critical reviews and enthusiastic following for Scarpetta in New York and Miami established him as one of the country’s preeminent Italian chefs.And now, Conant has brought his unique flair for cuisine to The Cosmopolitan of Las Vegas through two exciting Italian restaurant concepts, Scarpetta and D.O.C.G.,

“The Cosmopolitan is a partner that shares my vision for hospitality and creating restaurants that guests return to time and again,” says Conant. “Scarpetta and D.O.C.G. are dynamic yet approachable restaurants that I hope our guests enjoy."

His modern Italian restaurant Scarpetta features a satisfying and soulful menu of seasonally-inspired Italian fare. An Italian expression that means “little shoe” – or the shape bread takes when used to soak up a dish – Scarpetta represents the pure pleasure of savoring a meal down to the very last taste. This latest Scott Conant restaurant features a menu and design reflective of Conant's earthy yet sophisticated approach to Italian cuisine.

Scott Conant also opens D.O.C.G., a new wine bar named after a category of Italian wine called Denominazione di Origine Controllata e Garantita or the highest level of Italian wine origin. D.O.C.G. will feature pizza, pasta, an espresso bar, pastries, artisanal cheese and chocolate, in addition to a large selection of Italian wines. The design is at once modern and rustic with exposed brick and reclaimed wood.

A graduate of the Culinary Institute of America, Scott Conant’s bio is nothing short of impressive. He cooked at a number of respected New York City restaurants including Tony May’s San Domenico, Cesare Casella’s Il Toscanaccio, Barolo and Chianti before becoming Executive Chef of City Eatery, where his modern take on Italian cuisine garnered a glowing two-star review from The New York Times in 2000.

After an extensive tour of Italy where he worked with some of the country’s most celebrated chefs and reconnected with his mother’s relatives in Beneveto, Scott Conant returned to the States with a menu that seamlessly fused the classic dishes of his childhood with his own interpretations of Italian cuisine. In September 2002, he opened L’Impero in Tudor City. Within weeks, the restaurant received a rave three-star review from The New York Times. Conant’s signature pastas appeared on the cover of Food & Wine in 2003, and the magazine went on to name Conant one of America’s “Best New Chefs” in 2004. L’Impero received top honors from the James Beard Foundation in 2003, including “Best New Restaurant” and “Outstanding Restaurant Design.” In October 2003, Conant was featured on the cover of Gourmet for its “Chefs Rock” issue, and in March 2004, Gourmet editor Ruth Reichl named L’Impero one of her favorite New York restaurants.

Following the success of L’Impero, Conant opened Alto, a sophisticated Northern Italian restaurant in midtown Manhattan. Conant left L’Impero and Alto to bring his experience and learning to Scarpetta – a restaurant that is uniquely his own creation. Scarpetta received adoring three-star reviews from The New York Times and New York Magazine in July 2008, and both publications selected Scarpetta as one of the top 10 new restaurants of the year. Scarpetta was named one of the “Best New Restaurants in America” by Esquire magazine in November 2008, and received an “Award of Ultimate Distinction” from Wine Enthusiast and a three-star rating from Forbes. Scarpetta also received a nomination for “Best New Restaurant” from the James Beard Foundation in 2009, and was selected “Best Italian Restaurant” by Time Out New York readers.

In November 2008, Conant opened Scarpetta at the newly renovated Fontainebleau resort in Miami Beach. The restaurant went on to receive a four-star review from The Miami Herald, the highest rating possible. Both Scarpetta locations were included in the 2009 “50 Best New U.S. Restaurants” feature in Travel + Leisure magazine. In early 2010, he opened Faustina at The Cooper Square Hotel in New York City, where he oversees the hotel’s entire food and beverage program. In Summer 2010, Conant plans to open Scarpetta in Toronto.

This summer, Conant will host “24 Hour Restaurant Battle” on the Food Network. In 2005, he published his first cookbook New Italian Cooking, followed by April 2008’s Bold Italian, his second cookbook with Random House.



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