Everlasting LOVE

DINING

ometimes, you just crave a classic—like Scampi Alla Scampi, the. Chef Abel Tirado combines seven fresh jumbo Gulf shrimp sautéed in garlic with white wine and lemon, then adds a little oomph with a hint of Meyer lemon and house-made clam stock. The chef plates the sauce and shrimp atop a light Meyer lemon risotto, then caps it all with house-made Calabrian chili oil, a sprinkling of fresh chives, and an oven-dried Meyer lemon slice. The scampi has graced the menu’s antipasti list since the restaurant opened its doors in 1995, proof that diners know a good tradition when they taste one.