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Scape Restaurant Review: The heart of Scape’s modern American menu is seafood. Crispy crab cakes, mussels bathed in beer and fresh oysters lead into entrées like pan-seared ahi seasoned with sweet onion sauce and scallops with lemony pasta, plus a couple of catch-of-the-day specialties. Dining under the stars in the back courtyard, one could almost be convinced that the ocean is right next door. But the Midwestern influence is there too, in filet mignon with mashed potatoes and butternut squash ravioli with braised kale. Desserts are complex, from red velvet bread pudding with cheesecake gelato to lemon meringue tart drizzled with raspberry coulis. The wine list (with its delightful category of “interesting whites”) and the specialty cocktail lineup are worthy of attention. For brunch, the vibe is more laid back, the Bloody Mary bar is a local legend, and the jury’s still out on which we like more, the farmers cheese pancakes with lemon curd or the Nutella-pecan crêpes.