I love coming up with specials, as they really allow me to play with different textures and flavor profiles and capture the creativity I’m feeling at that moment. They also allow me to test ideas with our guests before committing them to our menu. A recent special at Scampo—soft shell crab on a brioche crouton with chipotle aioli and a garlic pierogi—was 86’ed by 8:30 p.m! Even so, by exposing our diners to more than just typical Mediterranean cuisine, we expand their horizons and keep them coming back.