This weekend. Two-deep at the bar at Steel & Rye, a New American restaurant in Milton that opened this month. We manage to snag two seats at the bar. Reservations are booked. What came next was a succession of dishes over which we swooned. First the Blue Hubbard squash soup, a velvety warmth of fall flavors; then executive chef Chris Parsons’ seared scallops, cooked and placed on a bed of celery root purée with diced celery root and pineapple in a delicate celery juice and roasted pineapple broth. We cleaned the bowl with the housemade Anadama bread. No shame. We’ll be back. P.S. Forget white wine with shellfish. The Cooper Hill Pinot Noir stood up to the tad curry-ness and briny backbone to the dish.