Impero Caffè, located inside the INNSIDE New York Hotel by Scott Conant, has quickly become one of New York City’s most talked-about hotel restaurants. Conant, a familiar face on Food Network’s Chopped and a frequent guest on shows like Good Morning America and The Chew, brings a relaxed, all-day dining concept to NoMad. The menu highlights a range of antipasti and housemade pastas designed for casual, flavorful dining throughout the day.
A graduate of the Culinary Institute of America, Conant built his reputation running acclaimed kitchens such as il Toscanaccio and City Eatery before opening L’Impero in 2002, which earned a three-star review from The New York Times. That success helped launch a growing roster of restaurants and projects.
Following L’Impero, Conant opened Alto in midtown Manhattan and Scarpetta locations in Las Vegas and Miami, and D.O.C.G. Enoteca at The Cosmopolitan in Las Vegas. He also operates the SC Culinary Suite, a private loft in SoHo where he hosts intimate dinners, cocktail events and cooking demonstrations. Travelers may recognize his signature dishes at the American Express Centurion Lounge in Las Vegas. Conant has also published three cookbooks—New Italian Cooking, Bold Italian and The Scarpetta Cookbook—that showcase his approach to contemporary Italian cuisine.
Conant’s culinary philosophy is simple and consistent: savor the pure pleasure of food down to the last bite. That focus on clarity and flavor runs through every dish he creates, from small plates to hearty pastas.
What three go-to ingredients are always in your home kitchen? If pressed, Conant cites extra-virgin olive oil, crushed red pepper and chicken bones for stock or sauce. Those three staples form the foundation for many simple, versatile dishes.
What’s your favorite season for cooking, and why? Conant favors spring. In the Northeast, seasonal shifts shape the way chefs cook and source ingredients. Spring brings fresh, bright flavors and varied textures that work both as main components and as complements to proteins. For him, spring feels like a reset—a time of optimism and new beginnings in the kitchen.
Aside from your current position, what’s the best job you’ve ever had? Conant reflects on his first job as particularly formative. It offered the chance to see and experience things for the first time, creating a sense of wonder and appreciation that has stayed with him throughout his career.
What’s the first meal you ever cooked? The first ambitious dish he remembers cooking at home was a seared halibut he had seen on a television show—a bold choice for a beginner and a sign of an early passion for cooking.
IMPERO CAFFÉ
INNSIDE New York Hotel
132 W. 27th St. New York, NY 10001
tel 212 951 1000
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