Scampi was not on our radar until I happened to walk by one day recently and check out the menu. The chef/owner is a disciple of Michael White, which explains why it’s quite different from what we normally associate with a typical Italian restaurant. Instead of appetizers, salads and mains, it’s divided into crudos (appetizer sized), vegetables (some are salads), pastas (main course or shared as appetizers) and grill (main courses). There are 6 choices in each category, so plenty to choose from.
Stanley started with beets and I had razor clams (very hard to find around here). Next he had chicken cacciatore, which was very different from the standard, and I had the signature pasta dish, mafaldini with chopped shrimp. For dessert we shared a budino (a thick fudgy chocolate pudding). Everything was delicious.
Robert Rems' Open House 