Fresco By Scotto Reveals A New Look And Recipes Just In Time For Summer

After a whirlwind of a year, Fresco by Scotto looks—and tastes—a bit more flavorful. From oversized lemon trees to an expanded menu, this Italian-inspired eatery has the perfect recipe to welcome back its guests.

Rosanna and Elaina Scotto on Fresco by Scotto’s outside lemon patio.

While many restaurants are rebounding, Fresco by Scotto is revamping, and with upgraded interior details, it is as if this elevated eatery has done some traveling in the past year. The brainchild of the Scotto sisters—anchor of Good Day New York and restaurant co-owner Rosanna, alongside Elaina, the vice president—this scenic restaurant has reopened with a full Italian makeover and expanded menu options sure to tantalize your taste buds.

With help of designer Larry Scott of Lawrence Scott Events, the entire interior and exterior of the restaurant have been completely reimagined encompassing an Italian lemon grove with a modern twist. Step into the world of Scotto, where wood trunk-inspired tables meet oversized lemon trees for an instagrammable dining experience. Overflowing into the street, special attention was paid to the outdoor patio, which transports guests into a one-of-a-kind street-side experience complete with cascading vines, intertwined greenery and a mix of the best summer tunes. “Due to the pandemic,” tells Elaina, “we were closed down twice, and during that time we had a lot of time to reflect and figure out how we were going to pivot during that dark period.” Dreaming of how they wanted to remake their entrance, the answer came quite simply: “We wanted to be dressed up and we wanted to be at a party,” says Rosanna, “so this was all designed in the creation of this restaurant.”

Chitarra with beef meatballs and Larry’s Lemon Primavera.

In true Scotto fashion, the revamp goes far beyond the walls, and guests can be excited for some new menu items. “Most restaurants nowadays have minimized menus, but we have maximized our menu,” says Elaina. “We have more dishes on this menu than we have ever had before—even when things were normal.” As an homage to their designer, the lemon motif found in the exterior is also infused in the menu with Larry’s Lemon Primavera. This pasta dish is topped with lemon, heirloom tomatoes, garlic and Parmigiano Reggiano. The fun doesn’t stop there, and new to the cocktail menu, Larry and the Red Head is another signature drink in honor of the designer. “We are indebted to Larry because he pulled this off in a few weeks,” explains Rosanna. “If we would have gone to an interior designer, we would have been lucky to have opened in the fall, but Larry is so creative and doesn’t stop thinking and doing.”

For this family, cooking has always been in their roots. When asked if they grew up cooking as a family, both sisters chime in yes. “Sundays were always a sacred day in our family,” says Rosanna. “It was family cooking day and family meal day, and we all loved to make meatballs and cheese bread with our parents. And now our children love to make it with their grandparents. Everyone wakes up to the smell of garlic on Sunday morning and they love it.” Whether you take on the Larry’s Lemon Primavera in your own home or dine in at Fresco, the Scotto sisters have you covered for a wistful summer experience fit for the Amalfi Coast.

Fresco by Scotto’s outside lemon patio.

LARRY’S LEMON PRIMAVERA

Serves 6 - 8

LEMON PRESERVE

• 3 lemons, sliced across in rounds, very thin

SIMPLE SYRUP

• 1 ½ cups water
• 1 ½ cups sugar

Directions

Bring to a boil and pour over the lemons. Allow to sit for 6 hours.

LEMON GREMOLATA

• 1 cup bread crumbs (or panko)
• 4 lemons, zested
• 3 Tbsp. butter

Directions

Toast bread crumbs with butter. Add lemon zest once the bread crumbs are light to medium dark brown. Mix well and cool for later.

PASTA

• 1 lb. dry capellini
• 4 oz. diced zucchini, blanched
• 4 oz. diced yellow squash, blanched
• 4 oz. asparagus, cut
• 1 ½ inches long, blanched
• 2 oz. garlic, sliced thin
• 3 oz. olive oil
• 25 pieces of the thinly sliced lemon preserve
• 6 Tbsp. butter
• 2-3 oz. cream
• ½ cup chopped parsley
• 1 cup white wine
• 1 tsp. chile flakes
• Salt (to taste)
• Pepper (to taste)

Larry’s Lemon Primavera.

Pasta Directions

In a large pot, bring water to a boil and season with salt. Cook pasta until al dente. Strain lightly and coat with olive oil until needed.

Vegetable Directions

• In a large saute pan, add olive oil and garlic. Sweat garlic until lightly brown. Add chile flakes and then deglaze with white wine.
• After wine has been reduced by half, add the lemon preserve and the preblanched asparagus and squashes. Add cream.
• (Reheat pasta or, if it’s still warm, it can just be tossed right back in.)
• Add reheated pasta to the pan and an ounce or two of pasta water so the pasta can be properly coated and not dry.
• Plate pasta and top with the lemon gremolata.