Scaddabush Italian Kitchen & Bar Front Street

House-Made Fresh Pasta

Scaddabush's calling card — pasta rolled and cut in-house daily, with noticeably better texture and bite than typical chain Italian; the specific preparations rotate but the quality is consistent

Arancini

Crispy-fried risotto balls with a molten centre, a reliable crowd-pleaser that arrives piping hot as a starter

Gnocchi

Pillowy potato gnocchi that benefits from the kitchen's fresh-pasta ethos — lighter than the dense leaden version you'd get at lower-tier Italian spots

Chicken Parmigiana

A generous, well-executed classic — breaded cutlet, san marzano tomato, melted cheese — the kind of reliable anchor dish a busy Italian kitchen has to get right and Scaddabush generally does

Wood-Fired Pizza

Thin-crust pies from the wood-fired oven with good char; not destination pizza, but a solid choice when splitting with a group alongside drinks

Bruschetta

A staple starter — fresh tomato, basil, and olive oil on toasted bread; simple but executed consistently as a lighter opening to the meal

Tiramisu

A properly made version of the Italian classic — espresso-soaked ladyfingers, mascarpone cream — a safe and satisfying finish to the meal

Cocktails & Spritzes

The bar program is a genuine strength — spritzes, Negroni variations, and Italian-leaning cocktails that match the room's vibe; a natural fit for the after-work crowd