Jennifer and I had a lovely chat here at Scaddabush Italian Kitchen & Bar over dinner. For a Friday night at 6 p.m., there sure were a lot of people already! The restaurant was dimly lighted and very packed. Scaddabush has two locations and we were at the Yonge street location; very close to Dundas Square and College Subway Station.
We chose two dishes to share, Baked Carbonara, a pasta dish because they are known for their fresh pasta, and Diavolo, a pizza. We were in for a very Italian and western meal — carb-heavy!
The Baked Carbonara was the first to arrive. Our server gave us sharing plates. This pasta dish was actually a little smaller than I expected. It was held in a black pan and some of the penne was spilling out at the sides. In the centre was a big soft poached egg. There were also very minuscule amounts of smoked bacon and scallions. It was all covered with Parmesan cream sauce but the flavour wasn’t too strong. This dish was just okay to me and you definitely need to finish it before it gets cold otherwise the penne just sticks to everything and is dry.
The Diavolo arrived as a long oval-shaped pizza on a long board. There was also a big scissor made just for cutting pizza so that you could divide it up yourself. This pizza contained spicy chicken, mozzarella, Pecorino cheese, caramelized onions, roasted grape tomatoes, and balsamic reduction. Unfortunately, I didn’t think it was that great and the spicy chicken wasn’t spicy nor very much on the pizza. I also thought that the pizza was a little bit dry.
We didn’t end up finishing everything and Jennifer took the rest of the pizza home to enjoy. I have a feeling that it will taste better after heating it up at home. Most food leftovers tend to be that way for some reason. In any case, even though I didn’t thoroughly enjoy all of the food we had here, I still believe that Scaddabush is popular and well-known for a reason. Maybe we just didn’t pick their best dishes that night. I’d love to come back and taste more food to get a second opinion of the restaurant. Cheers! 🙂