On a visit to Scape yesterday evening, we gently chided chef Eric Kelly about his second vegetarian-raw prix fixe menu. When he first described it to us in mid-March, he’d planned to include a curried crêpe as one of the two entrée choices for spring. Instead, as we discovered yesterday, Scape’s vegetarian-raw menu offers an even more tantalizing-sounding dish: young coconut pad thai with almond-chile sauce.
Our bartender … er, server also alerted us that the restaurant is now serving a three-course prix fixe meal for just $24.95 Tuesday through Thursday – and that it includes among its three entrée choices the gorgeous macadamia nut-crusted chicken described and photographed in our current issue. The other entrées in that second course? Grilled skirt steak and Bolognese con tagliatelle. The first course, meanwhile, comprises either a chopped salad dressed in a Dijon vinaigrette or the soup of the day; the third course, warm blackberry slump with vanilla gelato or chocolate French macarons with blood orange gelato.
This article appears in Apr 1-30, 2010.