I must admit, every time I drive past Scallion’s I think they’re closed because the lighting is so dim in there. Luckily I’m resourceful and looked up their hours and since it’s a restaurant I haven’t yet been to for dinner, Restaurant Week was the perfect opportunity for me to try it out! Plus, the menu looked bomb so I wasn’t about to pass that up.
I started with the Scallion’s Flatbread which consisted of pesto and sundried tomatoes topped with arugula and a balsamic reduction.
Mmmm what a great start. I loved how the warm flatbread was lightly grilled but still chewy and soft. The arugula on top added a nice fresh element as well.
Before I even got to Scallion’s I knew what I wanted as my entree. I ordered the pan roasted cod with a lemon-garlic butter & pancetta crisp over a New England Chowder sauce.
Sooo… about that cod. Well, it was pretty damn good. Not only was the fish cooked really well, but every element of the dish worked so well together that I ended up devouring the entire thing. That clam chowder was hearty and rich yet still light enough to not fill you up too fast. I thoroughly enjoyed this and it actually makes me quite sad that this isn’t on the regular Scallion’s menu.
Finally, for dessert, the coconut custard pie was calling my name so I did what any intelligent person would do and I ordered it.
It was a good call. Actually, no I take that back… it was a GREAT call. This dessert was decadent, it was creamy, crunchy and chewy. I don’t normally love desserts, but this custard was perfect for me.
In general, I think Scallion’s could use a little more lighting and some better waitstaff since the waitresses we had were terrible, but the food itself was delicious. Make some staffing changes but keep the people in the kitchen and I think they’ll be golden.