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Scalo Italian Grill, Albuquerque, NM

I've been a huge fan of Scalo's for many years. Recently (June 2003) they have done a complete makeover of their menu, and I'm happy to report that the food is better than ever. Much of the credit for this goes to their new chef, Jonathan Perno, who was a line cook here 15 years ago and was inspired by owner Tom White to go out and really learn his stuff. Now he's back and tearing up the roadmap.

Until the makeover, Scalo had always been pretty strictly a Northern Italian place. They might use ingredients from all over (Pacific fish and local game), but the preparation was always classic Italian. The new look is international and eclectic. The new menu fits on one page and is divided into `smalls', `mediums', and `larges'. To quote from Chef's description in the newsletter:

Smalls can be thought of as one person appetizers, while Mediums might be better shared or as light suppers. Larges are big ol' dinners.

Location: in the Nob Hill Center on the southwest corner of Carlisle and Central; phone is (505) 255-8781.

Disclaimer: I have no financial interest in this place (or any other restaurant or food supplier). I just eat there all the time.


Menu of 2004-03-29

Smalls

Mediums

Larges

Desserts


Menu of 2003-07-19

Smalls

Mediums

Larges


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See also: Shipman's favorite Albuquerque restaurants
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John W. Shipman, john@nmt.edu
Last updated: 2004/03/30 23:30:31
URL: http://www.nmt.edu/~shipman/food/scalo.html