Since the beginning of time man has enjoyed the bountiful harvest of the sea. The new Scott’s Seafood Grill & Bar on the River at Le Rivage Hotel is a celebration of this culinary endowment. Scott’s Seafood has been in the Sacramento area for many years but its location in the luxurious Le Rivage Hotel sets a new standard.

The high-rises of Sacramento, four miles in the distance, seem a world away from this fashionable new facility.

We utilized the valet parking (optional) and entered the elegant foyer with its marble stairway that ascends to the main dining room. Upon entering the restaurant you will see a bar that is nothing short of fabulous. It is a spacious U-shaped granite surface counter facing a large screen TV for sports and event viewing. Tables and comfortable couches; a fireplace and river view are yours to enjoy while relaxing in the lounge with a glass of cool elixir before dinner.

We entered the spacious dining room and were seated next to the window to overlook the river and behold the sunset. Our server Natalie supplied us with refreshments from the bar while we scanned the menu. When we see Oysters Rockefeller on an appetizer menu we are compelled to order them. In addition to creamed spinach, this delicacy is flavored with Pancetta Perino and a dusting of cheese, all served in the half shell resting on a traditional bed of rock salt. What flavor! Scott’s rendition of this classic is as good as we’ve tasted anywhere.

Crispy Prawns are breaded prawns served on a skewer stick with Togarashi sauce for dipping, adorned with a pineapple section and Asian slaw. Dungeness Crab Cakes have a zesty flavor with diced red pepper and is accompanied with fried Leek strips for an outstanding presentation. We recommend any of these tasty treats to inaugurate your dining experience.

The décor in the dining room has soft earth tones with a subtle nautical theme including sculptures and seashells artfully placed on the wall. The atmosphere compliments the tranquil Sacramento River whose scenery changes with the seasons! You can enjoy spacious outdoor seating along side gas-fired pits on those balmy valley evenings. There is a large area near the river shore for weddings, meetings and other occasions where the guest list may include up to 200.

Scott’s features quality house made soups including a New England style clam chowder that has a very smooth taste and finish. Those who prefer a soup with a bit of zip will want to try the Crab Bisque to experience its seductive flavor.

A refreshing meal starter that we liked was the Field Greens Salad that is flavored with grilled pears, Maytag blue cheese and candied pecans. The orange basil vinaigrette dressing has a delightful hint of sweetness that we adored. We really enjoyed those fresh house made breads that are served to compliment the soups and salads.

The Executive Chef at Scott’s Seafood on the River is Bill John. Chef Bill has worked at all three Sacramento area Scott’s Seafood sites during his career. He also served as Food and Beverage Director and Executive Chef at the Midtown Sacramento Courtyard by Marriott. His passion for excellence is manifest in the quality of his fare. Fresh seafood is cooked to perfection using proven recipes. Assisting him in the kitchen are Sous Chef Mat Fischer and Pastry Chef Kim Savage.

Scott’s Seafood on the River has an experienced management team. The Managing Partner is Alan Irvine who also serves in the same capacity at the other Scott’s restaurants in Sacramento (Loehmann’s Plaza) and Folsom. Steven Meyers serves as General Manager, Iain Irvine is Restaurant Manager and Kevin Faria is Banquet Manager.

Scott’s Seafood has a fine selection of steaks and chicken but we decided to stay with the signature fare for the purposes of this article. Seafood entrées are generally $16 to $27 with Lobster and Reef and Beef higher. Their menu is a cornucopia of seafood selections at a competitive price point for food and facilities of this caliber. One of Chef Bill John’s signature dishes is Macadamia Nut Crusted Alaskan Halibut that we found to have a wonderful taste and texture. It is served with wild rice pilaf, fresh green beans, julienne carrots, and brown butter.

Lobster is the ultimate seafood and it is a popular entrée at Scott’s Seafood. The Roasted Australian Lobster Tail has the same sides as halibut only with the obligatory drawn butter. There is nothing better than lobster with Veuve Clicquot French Champagne!

Char Grilled Scottish Salmon is a true delicacy with its candy cap mushroom Beurre blanc sauce, sweet potato-pancetta rosti and some awesome brussel sprouts.

We also sampled Togarashi Seared Rare Ahi. Togarashi is Japanese for “red-hot chili peppers”. The pepper treatment added flavor and was not overdone. It was served with sushi rice and traditional cucumber salad that is often associated with Ahi. Steven Reynolds, Dining Room Manager, helped us pair the salmon with an incredible 2006 Sobon Estate Zinfandel and the Ahi with an impressive 2006 Chardonnay from Sonoma-Cutrer.

Scott’s has a grand selection of interesting desserts to finish your meal with a flourish. Caramel Macadamia Apple Crisp with a scoop of Rainbow Vanilla Ice Cream is the consummate fruit based dessert and theirs is outstanding. Raspberry Jack is raspberries soaked in Triple Sec with Rainbow Vanilla Ice Cream in a large sundae glass with whipped cream on top. Refreshing!

Lemon Chiffon Mousse Cake makes a pleasant summer dessert. It’s not too tart and the chiffon balances the lemon to create an exquisite treat. Lava Cake is chocolate cake with rich chocolate Ganache supplemented with Rainbow Vanilla Ice Cream.

Scott’s offers great food and service for breakfast, lunch and dinner. Early in the day traditional breakfast menu items are served as well as such rare treats as House Smoked Scottish Salmon and Crabcake Benedict. Fine dining three meals a day!

The key element to Scott’s Seafood is quality. The facility is modern and the bar is classy, comfortable and well stocked. The view of the river and sunset is splendid. Their service is very attentive. As a seafood specialist, Scott’s presents a wide variety of fastidiously prepared fresh seafood. We found the entire experience to be outstanding.

Scott’s Seafood on the River at Le Rivage is open seven days a week--Breakfast is 6-11 am, Lunch 11 am-3:30 pm, and Dinner 3:30-10 pm. It is located in Le Rivage Hotel at 4350 Riverside Blvd. in Sacramento. By the time this article is published the docks should be completed to allow boaters to access the facility.

Reservations for dinner are recommended and can be made by calling (916) 379-5959. They have an extensive website featuring information about banquets, menus, maps, hours, and recipes. Visit Scott’s Seafood on the web at www.ScottsSeafood.net. Recipes for a number of dishes are available for your review at www.ScottsSeafood.net/recipes.