Yesterday, I took my wife and her mom, plus Sally, to Scott’s Restaurant & Bar for a Mother’s Day dinner. Scott’s specializes in sustainable seafood and the prime-aged steaks. Executive Chef Michael Doctulero creates new American cuisine with influences from Asian, French, classic American and beyond. The restaurant only use produces harvested from local organic farms. All the seafood dishes on Scott’s menu are sustainable and backed by the Seafood of the Future Foundation.
I’m not sure if a fine dining restaurant like Scott’s would work in Vancouver. The main reason would be its size. Scott’s is at least four times the sizes of the largest fine dining restaurant in Vancouver. Keeping such a big restaurant busy, especially when the average dinner bill can run over $100 per person, can be a daunting task. However, Scott’s is located across the the street from the South Coast Plaza, the most profitable high end mall in the US. High end shoppers demand high end dining, and that’s exactly what Scott’s provide.
Our starters included the braised pork belly, kobe beef carpaccio, and asian pear salad. The salad was refreshing. However, the braised pork belly was out of this world! One of the best pork belly dishes I have ever tried. Sally said the kobe beef carpaccio reminded her of eating fancy prosciutto.
Scott’s is know for their fish and steak dishes. Their current menu features a great selection of fresh fish, but only four steak selections. I went with the prime flat iron steak with foie gras. I paired the steak with a bottle of 2013 merlot from Whitehall Lane.
I was under the impression that California had a ban on foie gras, but I guess I was wrong. The steak was great, but I tasted much better foie gras in Vancouver.
Sarah went with the Chilean seabass, with sake kasu, sushi rice, baby spinach, and red pepper relish. Sarah’s mom tried the Oregon petrale sole with capers, beurre blanc, and roasted potatoes.
Sally ordered the truffle mac and cheese. She said it was really cheesy, but wasn’t sure if it was worth $13.
For dessert, we ordered the chocolate souffle. The dessert menu stated that it takes 30 minutes to make. However, it was worth the wait. This was the best souffle I have ever tried. If you decide to dine at Scott’s make sure you save room for this dessert. It’s amazing.
