Great Scott's - That's Some Good Chicken!

In an unassuming Lake Ballinger Way commercial complex resides one of the most hoppin’ of Edmonds dinner spots:  . I must concur with the hype; the people of Edmonds are onto something good.

Of the Edmonds-area restaurants I’ve reviewed thus far, Scott’s proved by a large margin to be the busiest for weeknight dinner. I actually scored the last remaining space in the not-that-small parking lot.  I suspect that the restaurant’s “First Seating” promotion—a three-course dinner for $20—helps draw in early diners, but there were still customers rolling in well after First Seating’s 6 o’clock cut-off. , 3-6 pm daily and 10 pm - close.

Despite the buzz, I was quickly seated at a table affording me a sweeping view of Scott’s ample dining area and high open-beam ceiling. From my vantage point, I easily observed the congenial teamwork and cross-coverage from the service staff. Servers pitched in to aid gracious bus persons, and host staff cheerfully ran plates out to tables. My own server was the picture of professionalism, winningly warm, knowledgeable about the menu, and conscientious enough to kneel in order to connect with younger patrons as they ordered.

Though Scott’s boasts a full bar and a beverage menu with modest rosters of beer and mid-priced wine, I opted for the unleaded “Mojito Breeze” ($5.00). The refreshment was an attractive, non-alcoholic version of the rum-based original—sweet and slightly tart with the effervescence of seltzer and plenty of fresh mint. The drink is available in several fruit flavors and while I didn’t strongly detect mango in my chosen variety, it was nevertheless enjoyable.

My dinner started out well with Scott’s Maytag Blue Cheese Salad ($6.00), an unfussy well-executed plate of greenery. Chopped Romaine lettuce was lightly coated in creamy dressing, topped with crumbles of hard boiled egg and blue cheese as well as toasted slivered almonds. Judicious application of ingredients yielded a composite with balanced flavors and a pleasing medley of textures.

Scott’s dinner menu offers selections for a variety of culinary moods—tacos, sandwiches, pasta, steak. I opted for one of the house specialties, Washington Buttermilk Fried Chicken ($15.00). The menu described the boneless bird as complemented with Dijon and chipotle peppers as well as mashed spuds and a mushroom gravy. I wasn’t entirely sure what to expect. Dijon and chipotle are distinctive, assertive flavors each in their own right. Would they clash or play together nicely?

Ultimately, it was a battle about which I need not have worried. The fried chicken presented itself as thinly-pounded pieces of breast meat with coating perfectly thin and crunchy. It was almost more like a German schnitzel than a classic American-style fried chicken. Not that I’m complaining. This girl loves her some schnitzel. I never did detect any notes of Dijon or chipotle, but I didn’t miss them. The mushroom gravy had an appealing hint of sherry and the mashed potatoes, though a bit salty, were pleasingly creamy with a few discernible chunks of tater. Slender spears of asparagus rounded out the lovely plate of refined yet unpretentious comfort fare.

The dessert menu at Scott’s is well-stocked, including the likes of an ice cream sundae, fruit cobbler, and on this occasion a pear bread pudding. I, however, had tunnel vision for the Key Lime Pie ($7.00). The dessert arrived as a slice of citrus sublimity, cleanly cut and thoughtfully plated with a sprig of mint and wedge of lime. Made fresh with famed Nellie & Joe’s key lime juice, the filling’s tartness gave just the right amount of pucker to counter the sweet, buttery graham cracker crust and snowy whipped cream topping.

With a menu appealing to a wide spectrum of palates, top-notch service, and budget-friendly prices, it’s no small wonder that Scott’s Bar & Grill is doing a booming dinner business. Based on my initial experience, this neighborhood hot spot can count on me as one more repeat customer.