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Scape Restaurant Review: Although the signature dish is vegan vegetable lasagna, there’s plenty for meat-lovers on Scape’s creative, modern American menu. The dry-aged 18-ounce rib-eye steak, for example, or the Asian-influenced yellowfin tuna with wok-tossed vegetables. Seafood plays a big role among both appetizers and entrées, in textures ranging from smooth (ahi tartare) to satisfyingly crunchy (calamari rings with roasted tomato coulis). Desserts are complex, from the deconstructed carrot cake to port-poached pears with chocolate-almond cake to roasted apricot buckle topped with Scape’s cornbread. The wine list (with its delightful category of “interesting whites”) and specialty cocktails are worthy of attention. If weather permits, the best place to dine is on the popular courtyard patio, unless you’re looking to watch passersby on busy Maryland Plaza. Then you’ll want a sidewalk table.