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What’s Cookin’

The location Great Scott occupies has been one restaurant after another over the past decade. Many different concepts have been presented here, none well received.
Great Scott’s concept is the best offered so far, American cuisine coupled with a quality bar backdrop. Great Scott’s menu focuses on American favorites with a few twists thrown in.
Great Scott has quite an impressive beer list, varied wines and a full bar.
I shared my experience with three other first time diners. After a brief bit of confusion (the hostess was reluctant to seat us in the unoccupied rear dining room), we were seated at a table on the patio. The outdoor patio area is perhaps the best seat in the house however, the chairs are far from comfortable. Metal framed with cushionless backs, they provide you with a constant metal rod in your back. Sitting for any amount of time is reminiscent of a cheap hide away bed.
We skipped the appetizers and dug right in to the entree’s. I went with the 1/2 rack of baby backs served with slaw and fries. My companions chose crab cakes, meatloaf served with mashed potatoes and red onion straws and a crab cake sandwich served with a baked potato.
I was pleased to see the plentiful portions. My six bone half rack was big, meaty and perfectly cooked. However, I was not fond of the dry rub. The sauce was sweet and lively but the dry rub overpowered the sauce with a pungent dry mustard flavor. The rub nearly ruined it. As for my choice of potato I may have been better off with a baker. The fries are the (Rally’s) coated seasoned type and I have never enjoyed these “out of a box” battered fries. My slaw was a bit of a saving grace, crisp and cold it was obviously homemade, with a nice, bright sauce. The fried Walleye caught my eye in the beginning, I wished I had ordered it after all. Sampling the meatloaf I was un-impressed. The consistency was right on but the lack of any real seasoning or flavorful ingredients left my taste buds tasting nothing more than the sweet (soo sweet) sauce.
The potatoes and onion straws
were decent if not typical. Portion was the only perfect thing on this plate.
I had been eyeing the crab cakes all along. Served on a bed of corn and black bean salad the nice presentation had me hoping they would turn out to be better than the two previous dishes. My dining companion obviously enjoyed them as they were disappearing fast. Seizing a sizeable chunk I snagged a piece of my own. Crisp and flavorful these crab cakes were the highlight of the meal. Chock full of crab meat and lightly breaded, the consistency managed to be both light and rich. No one felt the strange sauce fit the dish so it was abandoned on the crab cakes as well as the crab cake sandwich. Luckily the crab cakes stood well all alone by their own merit.
Patio dining and plentiful portions are sure to please but the odd sauces and dry rub were all wrong. Great Scott is going to need a better saucier to get any closer to “Great” in my book.

 

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