I’m a sucker for nachos, even the ones with ersatz cheese pumped out of a steel cask. But I don’t often order them in restaurants, preferring to graze on items less frequently seen hereabouts. And an order of them, unless it’s shared with several people, is just too filling to allow for enjoying the following courses. Plus, they’re not a dish that reheats well. (Maybe I should consider using them for migas – or my standby fritatta.)
That said, my pal the Potato Queen, her consort Mr. T and I were supping at The Scottish Arms recently, and discovered scotchos. The dish begins with the housemade chips – that is to say, potato chips; in Scotland, as in the rest of the UK, those are known as crisps, because their chips are what we call French fries.
Onto a plate of hot-from-the-fryer-but-not-greasy chips are ladled rarebit, the Welsh-ish cheese and beer sauce, more cheeses, seasoned sour cream, bacon and smoked jalapenos. The combination is pretty darned stunning. In particular the rarebit/cheese work is notable in its contribution to the dish. In the dark room, for a while I thought I was getting blue cheese in some bites. But on reflection, I think it may well have been the sharp cheddar and brown ale romping around on my tongue.
A fine ballast for a leisurely couple of hours of sipping the native waters of Scotland or, as was the case for me, the cider currently on draft.
The Scottish Arms
8 S. Sarah
Lunch Mon.-Fri., Brunch Sat.-Sun., Dinner nightly
Credit cards: Yes
Wheelchair access: Fair