From Our Editors
Scoogi's Classic Italian's chef and owner, Robert Rosato, plates up a menu of classic homestyle dishes inspired by the recipes of his family's homeland. For starters, the kitchen captures and tames wild mushrooms, then protects them from unethical vegetable petting zoos by stowing them away in a grilled bruschetta and dousing them in a marsala cream sauce. Meanwhile, platters of creamy fettuccine alfredo can come either simply sprinkled with parmesan or topped with grilled chicken or shrimp. Presented upon a bed of angel hair pasta, Scoogi's Seafest simmers a motley medley of bivalves, shrimp, and jumbo lump crab in marinara sauce, and the 10-ounce filet mignon acts as a good neighbor to garlic mashed potatoes by watering its bamboo plant during vacations. Scoogi's spacious dining room comfortably accommodates family gatherings and large groups.