Scott’s Restaurant & Bar has been part of the South
Coast Plaza experience for 24 years offering sustainable seafood and prime-aged
steaks for theatre attendees and shoppers alike. Honestly, I haven’t been to
Scott’s since the mid-1990s while I was dating my future husband. As I entered,
I noticed that the name had changed from Scott’s Seafood to Scott’s Restaurantand Bar. The entry was as beautiful as I remembered with the tropical flora and
then the formal welcome as you enter the reception area of the restaurant. The
newest member to the Scott’s Restaurant family is lead mixologist, James Wood.
James brings his award-winning experience and passion about mixology to create
and craft cocktails that are approachable, yet sexy and sophisticated.
Here’s a peek at the new Winter 2013 Crafted Cocktails
Menu:
Blossom contains Templeton Rye (whiskey), St-Germain
(Elderflower liqueur), Noilly Prat (French vermouth), and whiskey barrel bitters.
By itself, it was very strong and masculine in flavor. But when paired with the
Scott's Burger (served in slider form for the tasting), the flavor actually
changed to caramel and citrus which complemented the beef, Havarti cheese, and
homemade pizza dough bun. Thumbs up, way up!
To read more and see slideshow, please visit: http://www.examiner.com/review/scott-s-restaurant-and-bar-serves-up-winter-2013-crafted-cocktails-costa-mesa
Mahalo,
OC Food Diva
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