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
OC Food Diva