As the November air turns crisp and the holiday season approaches, there's something especially comforting about gathering around the table at Scopa. This fall, we're embracing the season with rich flavors, comforting Italian favorites, and fresh seasonal additions to our menu.

See you soon, Marco

2 New Ways to Start

We have two new dishes this fall that belong in the middle of your table.

Our Endive Salad is Fall in one bowl: warm and sweet from roasted squash and candied pecans, with a bright, tart finish from pomegranate.

The octopus is new too. It's seared over high heat and set over creamy beans and kale, with a house chili crunch that leaves a slow, lingering warmth.

Eggplant Ravioli

The eggplant ravioli is one of Chef Antonia's favorite pastas, and it's new on our menu this month.

It's handmade egg pasta filled with eggplant and smoked scamorza, with a crown of cool, creamy burrata on top.

Smoky, creamy and bright all at once. Order it as its own course, the way Antonia likes her pasta eaten.

A Toast to Fall

Our new cocktail for November is Crimes of Passion, made with passion fruit, and it's a bright way to start the night.

And before or after dinner, Old Lightning is right next door.

Stop in for a cocktail before you sit down with us, or come by for a nightcap once you're done. Either way, we'd love to pour you something.

P.S. The regular menu is running all month too, so come in for dinner and order your usual. The rigatoni alla vodka, crispy squash blossoms, shaved brussels sprouts and meatballs are all still on.