Hopscotch recently opened in the spot formerly occupied by Chef Edwards BBQ, on the edge of the Uptown dining area. The décor is that of an old diner. There is a counter with red stools and several tables. The space is small and simply decorated, but is inviting and cozy. There are also a few tables on the sidewalk. The cuisine is “Californian” with Japanese influences. For appetizers we chose the pork pate on brioche (fantastic) and the heirloom tomatoes marinated in Dashi. Our entrees included Corvina Seabass, which was excellent, and the Three Little Pigs that is apparently a signature dish. It consists of braised belly, prosciutto meatballs, ham hock kale with apple celery-root mash, black garlic. This is a great dish. Our desserts were the Yuzu tart (great) and beignets dusted with Soy powder. Others have mentioned that the bartender is a great mixologist, and I certainly agree. I had two scotch drinks (of course), the Domino (Scotch, Amaro, blackberry, Jalapeno, and lemon) – maybe he best Scotch-based cocktail that I have ever had) and the Plaid on Plaid (blackbottle, caolila scotch, lemon, honey, egg white). The server, Kristin, was very gracious, competent, and knowledgeable. Prices are quite reasonable with no dish over $19 as I write this. Sunday brunch is also served, but I have not yet experienced that.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.