Until then, there is the open-pit fireplace in the S2 Bistro at the Scotch 'n' Sirloin. Cozy tables for two ring the fireplace. Sit there for a while, and you'll wish you were wearing short sleeves.
Also, there is the food. In case you've been hibernating the last six months, Yann Guigne, former chef and co-owner of L'Adour Restaurant Francais (RIP) in Syracuse, has joined the Scotch as executive chef. His French touches are making a mark on the bistro menu, and last fall he introduced a new menu, the first in seven years, in the Scotch's dining room.
I cannot speak for the traditional steakhouse half of this landmark Syracuse restaurant -- it has been several years since we've eaten in the dining room. But the S2 Bistro is one of our favorite places.
We love that you can go for a drink and get warm by the fire. We like that there's complimentary popcorn and peanuts and that you toss the peanut shells on the floor. We like the community tables, which promote mingling with other patrons and offer a good view of multiple TV screens when a Syracuse University basketball game is on. And we love that we can have a casual meal of a couple really nice not-so-small plates and share things easily.
We went to the bistro for a belated Valentine's Day treat. Here's what we found.
THE VIBE: Cozy, intimate, warm, convivial, rustic, romantic. The bar is lively and so are the community tables. If you're after a more quiet meal, ask for one of the booths towards the back of the room.
LIQUID ASSETS: Beer, a nice selection of wines by the glass and bottle, signature cocktails and a long list of scotches and whiskeys for those who like the hard stuff. We would like to see more New York wines on the wine list.
THE MENU: The Bistro menu changes a couple times a year and includes soups, salads, seafood and fish, a flatbread pizza, burgers, sandwiches and pasta.
WHAT'S A VEGETARIAN GOING TO FIND: Pretty slim pickings - this is a steakhouse, after all. The fall/winter menu offers Mushroom Fettucini tossed with tossed with shiitake, oyster, Paris mushrooms, Parmesan and truffle cream sauce -- order it minus the bacon and grilled chicken. There is a warm goat cheese baguette with herbs de Provence over mesclun greens. Also, truffle French fries with black truffle creme.
THE FOOD: We shared a lovely cheese plate ($16) that contained goat cheese, Camembert, blue cheese, Cheddar, walnuts, dried apricots and prunes, berry preserves and a pile of mesclun greens. Part of us wanted to ask for more baguette slices, but we knew if we kept eating bread and cheese we would spoil our next course.
I've loved every bite of the Poached Eggs Meurette ($9) twice now. Two perfectly cooked eggs are served on baguette slices, with bacon, onions, mushrooms, red wine sauce and mesclun greens. It's a really savory and elegant way of having breakfast for dinner, and Yann says the dish is a runaway hit with diners, who probably will complain if he removes it from the menu.
The slider plate ($12.50) stars all-natural, grass-fed angus beef from Drover Hill Farm, Madison County. The burgers were cooked to medium-rare, as ordered. Robert would have liked a more delicate roll with the sliders, to show off the flavor of the local beef. The burgers come with pickled green beans and French fries on the side.
Who can resist a ramekin of creme brulee ($6)? Not us. Creme brulee is one of our favorite desserts. The custard was thick and rich and not too sweet, with a beautiful brown crown of burnt sugar to crack our spoons through.
THE SERVICE: Very professional and attentive, even at the community tables, which can be tricky for a server to navigate when the room is crowded.
THE DAMAGES: $80 plus, including four glasses of wine. We probably should just order a bottle. Consider visiting on a Monday, when the restaurant offers 45 wines at 45 percent off, to celebrate its 45-plus years in Syracuse.
THE NEXT TIME: I swear I'm going to order something other than the Poached Eggs Meurette. Maybe the in-house smoked salmon? Or the trout prepared Yann's mother's way, with garlic and lemon butter? What menu surprises will spring bring?
THE DETAILS: The Scotch 'n' Sirloin is at 3687 Erie Blvd. East, DeWitt. Dinner is served 5 to 9:30 p.m. Monday to Thursday, 5 to 10 p.m. Friday and Saturday and 4:30 to 8:30 p.m. Sundays. The bar opens at 4 p.m. daily. For more information, call 315-446-1771 or visit www.scotchnsirloin.com.
Gosh, I forgot all about this place. I've only been in there once - dined in the "steakhouse half". I think it's time to go back and explore the other half! Thanks for the reminder!
Posted by: Connie, Side Gig Coach | 03/06/2014 at 08:11 AM