Magazine

A Restaurant’s Take

Summer on the plate

At Zebra’s in Medfield, scallops with succotash.

Essdras M Suarez/Globe staff/file

There was a time when it was rare to spot a creature like Zebra’s Bistro and Wine Bar beyond city limits. But if Zebra’s is no longer an exception, it is still notable. Executive chef Brendan Pelley took the helm in 2012, bringing with him experience at restaurants that make up a veritable tour of fine dining beyond Boston city limits. The sweetness of seared scallops on the dinner menu is accentuated by parsnip puree and corn veloute, with a summer succotash lending texture to the dish.

ZEBRA’S BISTRO AND WINE BAR 21 North Street, Medfield, 508-359-4100, zebrasbistro.com