An App You'll Love: The Last Page's Scallop Okinawa

The scallop Okinawa ($18) at The Last Page has had just as many chapters as you’d expect for a restaurant that prides itself on getting every bite right down to the most minute detail. Kind of One Concept’s culinary director Jordan Rolleston, who worked with a team to create the menu at the modern American spot, was inspired by raw scallop dishes from around the world. Rather than use a traditional potato chip as the base, Rolleston settled on using twice-fried Japanese sweet potatoes layered with guacamole and a mix of diced raw scallop that’s flash-marinated with lime and a Japanese togarashi spice. It’s topped with a drizzle of fresh Fresno chili sauce for some added heat. But before Rolleston’s team devised its final form, it went through several iterations that included a scallop tartare with chips on the side and even a taco version. “It’s one of the most evolved dishes on the menu,” says Rolleston. 100 Park Ave., Suite 128, Orange Village, 216-465-1008, thelastpagerestaurant.com