Dishing Up Joy Farley’s Offers Pleasant Ambience, Fine Dining
Friday, December 10, 1999 Page:
There’s something about restaurants located in the heart of a city’s
downtown area that is appealing. I recall the flurry of shoppers bustling
around town squares, the memories of a pre-mall, days gone by era. I still
miss sitting in a booth at Wanda’s on the Park, looking at the twinkling
lights strung around Public Square. Farley’s in downtown Scranton has that
same allure, along with an array of outstanding food. Various sandwiches,
burgers and finger foods are on hand to satisfy a lunch or a bar crowd, as is
a host of diverse dinners and daily specials to please the more serious
appetite. Soups were good at Farley’s: Chicken with rice had large pieces of
chicken, and the Manhattan clam chowder was not skimpy with the clams. The
Louisiana gumbo brought together clams with shrimp and sausage in a spicy red
broth. I was surprised to be able to get a cup of the onion soup, rather than
the usual crock. The rich, dark broth was swimming with thick onions; the
cheese topping was not overbearing. An appetizer of cheese-filled ravioli was
seasoned and toasted until slightly crunchy and served with a side of marinara
sauce. A basket of an assortment of quick-fried vegetables came with a
delicious horseradish dipping sauce. Mushrooms, zucchini and onion rings were
joined by pea pods in this greaseless dish. Five iced shrimp were enhanced by
a tangy cocktail sauce. We ordered a basket of buffalo wings doused with a hot
sauce that had a kick to it and made up for the lack of crispness in the dozen
chicken wings. Along with the usual celery were carrot sticks, which held up
just as well to the blue cheese. A Cobb salad mounded diced chicken, chopped
tomatoes, chopped eggs, bacon, olives, blue cheese and alfalfa sprouts atop a
bed of mixed greens. A sprinkle of corn niblets crowned this dish that could
easily have fed four people. A simple balsamic vinegar was all it needed to be
dressed. Lively salads accompanying the dinners were also as enjoyable. The
plates were filled with fresh greens, grated carrots, tomatoes, cucumbers and
red onion. A homemade creamy Dijon and a golden Italian dressing complemented
each salad well. A 10-ounce Black Angus filet mignon was done just as
requested, but at $29.95, a bit pricey. The side of pasta had a sweet marinara
sauce, perfect for a dipping of warm bread. Bay scallops were lightly
oven-broiled in a parsley herb butter. Our request for beurre butter was
fulfilled, which made them even more succulent. Chicken cordon bleu had a
boneless breast of chicken with Canadian bacon and provolone cheese rolled in
a light breading. The creamy sauce made it sublime. Prime veal scallopini can
be ordered with either a marsala sauce or a piccante sauce. I was pleased with
my choice of the lemon butter and caper sauce in which the meat was sauteed. A
double pork chop was stuffed with an apple-pecan bread mixture and baked to a
golden brown. A deep-colored brown sauce contributed to the rich flavors. Good
side dishes enhanced our entrees. Green beans almondine graced one dish, while
another had an interesting concoction of waffle-cut zucchini sauteed with
varieties of squashes. However, meaty baked potatoes did not need the kosher
salt that was so generously sprinkled on them. Desserts were not meant to be
taken lightly. A homemade rice pudding was creamy, hinting of nutmeg and
topped with fresh whipped cream. A moist carrot cake was reminiscent of a
spice cake. But a caramel apple crumb pie, served warm and topped with Blue
Ribbon vanilla ice cream, took the top honors. I was happily surprised at the
quality of food at Farley’s. I was under the impression attention was paid
more to the bar crowd than to the dining room. But a couple of visits
dispelled that notion. The restaurant review is published in The Guide section
every Friday. The reviewer, who visits each restaurant twice, is unidentified
to avoid the possibility of preferential treatment.
WHAT: Farley’s
WHERE: 300 Adams Ave., Scranton
ATMOSPHERE: Casual
HOURS: 11 a.m. to 10 p.m., Monday through Sunday
PRICES: Appetizers, $3.25 to $8.95; dinners, $10.95 to $29.95
PHONE: 346-3000
CREDIT CARDS: All major
NON SMOKING: Yes
