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Scott’s Restaurant and Bar serves up Winter 2013 Crafted Cocktails in Costa Mesa

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Scott's Restaurant & Bar

Rating:
Star4
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Star
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Star

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 Restaurant and 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.

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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!

Shake contains rye whiskey, Heering (cherry liqueur), milk, vanilla, chocolate bitters, and cinnamon. This was definitely a dessert drink. It tasted like a Black Forest Cake in a glass. It didn’t have any harsh bitterness and was very smooth. Thumbs up, way up!

Rosemary contains Junipero (gin), St-Germain, and bruised rosemary. This was a very strong drink with an earthy, spruce like flavor on the front end (if you’ve ever been to Alaska and had spruce-tip beer, you’ll know what I’m talking about) with a huge alcohol breeze back through the sinuses. The rosemary aromatic comes from the bruising of the leaves. But the alcohol completely takes over the drink - powerful like rubbing alcohol.

Jalisco contains Agave Underground Tequila, Cointreau Noir, Kubler Absinthe, lime, and rhubarb bitters. It tasted like a margarita on the front end with an almost pickle flavor finish. This drink definitely plays with your taste buds and is fun to drink. Thumbs up!

Rouge contains Hardy V.S. Cognac, port, lemon, cranberry, and cinnamon. It tasted like a Cape Cod, but sweeter on the front end, and had a slightly sour finish. Great drink for the holidays! Thumbs up, way up!

Hops contains Hophead Vodka, Aperol (Apéritif), orange, lemon, and honey. It has slightly sweet tropical and floral flavors and aromatics. It was smooth on the frontend with a grapefruit sour finish.

Barbadian contains Mount Gay Black Barrel Rum, Amaro Nonino (Italian herbal liqueur), hibiscus elixir, lime, and mint. It had a sweet tropical flavor on the front end with a light, clean lime finish. The flavors were concentrated flavors for maximum kick. Thumbs up, way up!

I also tried some small bites of Scott’s menu in between cocktails:

Scott’s Calamari served Spicy Provençal Style Viognier. The calamari was perfectly cooked. The lemon in the lemon butter was a little stronger than I would like as I do not pair lemon with seafood. I love the natural flavor of seafood and lemon always seems to cover it up. I would definitely order it again without the lemon butter.

Brussels Sprouts had a roasted flavor, but would taste better with some pancetta or bacon. They could be cooked a little longer as it was a little too crunchy (like raw cabbage) in the center for me. I love Brussels sprouts, but they need to be cooked to tender perfection for my palate.

Macadamia Nut Sautéed Spinach and Baby Carrots had a great flavor, but I didn’t like the stalk attached to the spinach leaves, making it hard to eat. Carrots were cooked just right and matched perfectly with the herbed oil and salt. The presentation gives it the “Field to Fork” feel which was very appealing.

If you’re looking for place to hang your hat before or after a show at the Segerstrom Center for the Arts or just want to take a break from shopping at South Coast Plaza, Scott’s Restaurant & Bar will have the perfect drink waiting for you.

Specials:

  • Ring in the New Year at Scott’s Restaurant & Bar! Festive 3-couse menu; First seating before 7pm is $65 per person; Second seating after 7pm is $95 per person and includes celebratory champagne toast at midnight, party favors, admittance to their private lounge event, entertainment & dancing, and a reserved table for the remainder of the evening. Reserve your table today!

Atmosphere: 5 out of 5 stars
Décor: 5 out of 5 stars
Service: 5 out of 5 stars

Food: 4 out of 5 stars

For more information:
Scott’s Restaurant & Bar
3300 Bristol St
Costa Mesa, CA 92626
714.979.2400

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