EDMONDS — My brother the history professor thought the waitress was on to me.
Intrigued by this journalistic exercise we call the restaurant review, my bro kept looking for signs that our smart, attentive server had been sent by the management of Scott’s Bar and Grill to wait on us in order to garner a favorable review.
Nope. She had no idea I was there to write about this culinary establishment. But it wouldn’t have mattered.
We — my brother, my mom, my husband and yours truly — gave four fat thumbs up to our recent evening at Scott’s. On a busy Friday evening we got great service and good food.
We nibbled on bread and the coconut prawn appetizer ($9.95) while my mother and I sipped a Chateau Ste. Michelle Riesling and my husband and brother drank pale ales from Widmer and Manny’s.
Chilled to just the right temperature, our beverages exemplified what’s right about Scott’s, where there is a clear interest in their diners.
My mom, a longtime Scott’s patron, ordered her standard meal there, the Three Salad Sampler ($14.95). In a long, deep serving dish she got sesame chicken salad, the Broadway pea salad and, her favorite, the Maytag blue cheese salad. As usual, she said, it was great.
My brother, now a Coloradan, misses fish from the waters off his native Snohomish County. He ordered beer-battered fish and chips ($16.95) and declared it tasty and crisp.
My husband had the flat iron steak ($23.95) with a horseradish demi-glaze, scalloped potatoes and vegetables. The flavorful tender steak was sliced before serving, which I thought was odd and made it seem as if the chef was just trying to make the steak look bigger than it was. Hubby said it’s a pretty standard presentation and he deemed it just fine. Perhaps it was less work on the way to his mouth?
I ordered from the fresh sheet a special called Blackberry Steelhead ($23.95). The crisp fish filet was plated on a mound of creamy mashed potatoes and seasonal veggies surrounded by a blackberry and butter sauce. Oh, man, it was the star of the night.
Blackberry Steelhead also is on the Dine Out Edmonds menu Sundays through Thursdays through Sept. 30. For $30, you get an appetizer, an entree and a dessert. (For more details, see box at left).
We finished up with coffee and a shared bowl of pear bread pudding covered in caramel sauce ($7.95). Delish!
Gale Fiege: 425-339-3427; gfiege@heraldnet.com. Twitter: @galefiege.
Scott’s Bar and Grill
8115 Lake Ballinger Way, Edmonds, 425-775-2561, scottsbarandgrill.com
Hours: 11 a.m. to 10 p.m. Monday through Thursday, until 11 p.m. on Fridays, 10 a.m. to 11 p.m. Saturdays and 10 a.m. to 10 p.m. Sundays.
Alcohol: Full bar
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