Join Us for A Farewell Dinner Series For The Gadarene Swine
Book a Seat
To make a reservation, please fill out the OpenTable form. If you’re unable to find a time you’re looking for give us a call 818.646.6085 16101 Ventura Blvd #255 Encino, 91436. Tucked away on the second floor of the Encino Place shopping center. Self and valet parking is off of Woodley Ave. Gift cards are available through OpenTable.
DINNER Dinner is served nightly starting at 5pm We believe in the concept of ‘breaking bread,’ and therefore offer our tasting menus family-style. Showcasing seasonal ingredients, our menus change nightly. In fact, we haven’t even finalized today’s menu yet. Our chefs are waiting to meet you and hear what you’re in the mood for. We want to know - how adventurous are you? how hungry are you? ...and your culinary journey starts there. CHEF'S CHOICE FAMILY-STYLE DINNERS $45pp | $85pp | $125pp LUNCH Lunch is served Monday-Friday from 12-2 Starters Potato Chips I pink peppercorn, burnt onion $3 Grilled West Coast Oysters I old bay garlic butter $3/ea Fresh Green Salad I tomato, cucumber, goat cheese, candied pecans $12 Roasted Carrots I pickled onion, pistachio, fresh herbs $9 Mains
Cedar Plank Salmon I honey mustard, roasted vegetables $19 Steak & Egg I hanger steak, sunny side egg, crispy potato $22 Dirty Rice I sushi rice, crispy pork belly, escolar sashimi $21 Steak Tartare I chermoula, toast, seared egg yolk $19 Sandwiches
Cheeseburger I cheddar, yellow mustard, onion, pickles $13 BLTA I bacon, lettuce, tomato, avocado $11 Veggies I brussels sprouts, bell peppers, zucchini, squash $10 Desserts
Pandan Panna Cotta $9 Ice Cream Sandwich $6 Ice Cream Cone $6 MENUS
Our beer and wine list is in constant rotation. We choose to only serve California beers & wines, all of which are produced by small mom and pop style artisans.
ABOUT Scratch Bar & Kitchen was founded on the principals of preparing food the way it was meant to be, from scratch. Our space was designed for our guests to be able to enjoy a experience tailored specifically to their individual tastes by creating a dialogue with our chefs. Keeping in the "from scratch" philosophy there is nothing in our restaurant that wasn't made with our hands. From our breads to our aged cheeses, there is nothing we serve that wasn't made by us for you.
If I’m going to have three servers and three cooks, why not just have six cooks who are all working together, dedicating their livelihood to the restaurant and their career, and have that guy take your order? It’s better for the staff, it’s better for morale, and it’s better for the customer. There will be a lot more of the homemade bread, cheese, butter and charcuterie Lee is known for at Scratch Bar, with plans to offer eight cheeses and 15 kinds of charcuterie, all house made. He has been named in the Top 10 for “Best Young Chef in America” by San Pellegrino and as one of Zagat’s “30-under-30.” And he’s worked in prominent kitchens, including Los Angeles’ Hatfield’s and Providence. Food: 25 Decor: 23 Service: 24
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