Restaurant review: Big Sky opens up world of possibilities in Stoughton

Wisconsin State Journal

The bowl featured two delightful char-grilled sea scallops, two large blackened shrimp, sautéed spinach and small pieces of red pepper that enhanced the beauty of the dish. Those ingredients sat in a fantastic sauce, which Crowley described as a blend of Thai and Indian curries with a touch of honey. I’m a bit leery of such sauces in non-Asian restaurants, but this was exceptional.