Scampi started as a pop-up before settling into a permanent home in Queen Village, where it now runs as a relaxed, BYOB supper club. The dining room leans casual and a little eccentric — pink and green walls, framed cat photos — a deliberate contrast to the precision coming out of the kitchen.
The menu is a rotating tasting format that changes monthly, moving through different Italian regions and occasionally landing closer to home with Jersey Italian references. Chef/owner Liz talks guests through the courses as they come, offering context on where each dish comes from. The pasta in particular has built a reputation as the kitchen's strongest suit.
Regulars describe the pace as unhurried and the room as intimate, though portions have been noted as small relative to the price point.
The menu is a rotating tasting format that changes monthly, moving through different Italian regions and occasionally landing closer to home with Jersey Italian references. Chef/owner Liz talks guests through the courses as they come, offering context on where each dish comes from. The pasta in particular has built a reputation as the kitchen's strongest suit.
Regulars describe the pace as unhurried and the room as intimate, though portions have been noted as small relative to the price point.