I recently visited a pub in Newport best known for its cheap beer and burger combo. The place was packed with locals of every stripe, and we could barely find room to squeeze our way up to the bar to order. It was a Wednesday night, and the waiting list for a table was over an hour long.
Once we finally sat down and started looking over the menu, I was beyond excited to find a few GF/DF/EF possibilities to choose from. Then, our waitress recited the specials. She had me at scallops and bacon. I’m not even sure what else she said. I certainly didn’t remember the words “mashed peas,” but now that I think of it, maybe putting an accompaniment generally thought of as “baby food” on the menu was somehow tied to the bar’s name. But, it wasn’t poor judgement after all. The mash was the perfect match for the scallops and bacon.
I’ve tried my own take on that dish here: Seared Scallops with Pancetta and Rustic Spring Pea Mash.