47 Scott and Scott & Co. in Tucson

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kommentare 5

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  Matthew Thompson

  :: 24 March 2018 22:49:19

  I've been here 5 times with this being the first time by myself but did not enjoy being ignored. And the servers were right in front of me while they acted like I wasn't there. And I asked them for the wifi password. He did not know the name but knew the password and didn't share it. I guess if you're solo, your treatment will be less than if you were in a group. This is sad because my brother likes and has spoken to the owner on many occasions. I had high hopes that I'd be treated just as nicely as we were when I came in with a group. And my bacon-wrapped dates were served cold. Bacon being cold is a huge no-no.

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  Christopher Poppell

  :: 17 March 2018 23:48:04

  Pleasantly surprised. The portion sizes for the appetizers was about double whay I wad expecting. I had a perfectly cooked rare flat iron steak and my wife devoured her duck meatloaf. Do not miss this place if you are in Tucson. Reservations a must.

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  Edward L

  :: 04 March 2018 01:31:14

  A true stand out in Tucson. I give it 5 stars on a Tucson scale; 3.5 stars on a national scale (Tucson doesn't have real 5 star anything, so it's graded on a curve). The average Tucson-ian will be blown away by this place! It has easily made it onto my personal top 10 meals in Tucson (and that is hard to do). I'm going to nit-pick it now, but let me first say that it stands head and shoulders above most restaurants in Tucson. Cozy atmosphere. Jazz music played at a perfect volume. Very accommodating and friendly staff. Drinks were the star of the evening (much better crafted than the meals). The line gets an A+ for plating skills. Very nice presentations - Good use of space, color, placement, etc. The cooks get an A- to B+ for flavor development. Beware of strong flavors taking center stage to the main ingredients. **Pistachio Crusted Salmon** overcooked, almost dry. Pistachio was allowed to become wet, lost all crunch, and had no nutty flavor. Overall salmon flavor was good. The vegetable puree was good: lightly sweet and played well in counterpoint to the salmon. It also saved the salmon by providing moistness. **Duck Meatloaf** Wonderfully crumbly texture. Almost melts in your mouth. More of a Duck Fat loaf than a Duck Meat loaf. If there is duck meat in it, then it is chopped tiny and is scarce. It seems to get its name from the use of duck fat. Duck fat on anything is always good, just wish it had more protein than filling. Maybe the word meat in meatloaf should have quotes around it. The herb seasonings also overpowered the wonderful duck flavor. The seasoning needs to be tweaked to let the "duck" shine through. It is served on a bed of cream spinach. It was a wonderful compliment and was scrumptious as a stand alone. It is also plated with a wine reduction that was a distraction and did not compliment the dish at all. That element should be reconsidered. Also, it came across as a balsamic reduction heavy with vinegar rather than wine reduction. The method needs attention. **Bacon Wrapped Dates** Perfection. Jammy dates. Delish bacon wrap. Perfectly balanced and fired. **Smoked Crab Stuffed Mushroom** The name should be changed to mushrooms stuffed with unidentifiable filling seasoned with sage/thyme. You get mushroom flavor, sage or thyme or both (too muddy to tell), with a hint of lemon and an aftertaste of something else.... crab.... kind of.

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  Vicki F

  :: 02 December 2017 23:41:07

  Excellent food for the price. Great intimate atmosphere sitting on the dinner side. Nice they have a bar that is separate from the rest of the restaurant. Staff is nice and knowledgeable of the seasonings used on dishes, especially for those who have allergies. All in all, great experience and will be back.

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  Martha Alvarez

  :: 15 June 2012 23:08:56

  Me gusta la comida pero sin picante. !!!