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. Nightly Chef's Dinners $95pp For those that don’t care to indulge in tonight’s menu in its entirety, a smaller “lite” version of our menu is offered at $55/person upon request. Optional Supplements & Additions Grilled Foie Gras Skewer… 28/person Fresh black truffles for the table… 45/person 30-40 day dry aged prime ribeye for the table… 20/person Selection of house cured and aged cheese & meats… 26 January Ingredients Quinoa | Daikon | Sea Urchin | Parsnip | Bib Lettuce | Salmon Pork Belly | Prosciutto | Sea Beans | Pearl Onions | Foie Gras | Kohlrabi Oysters | Brussels Sprouts | Japanese Eggplant | Matcha | Dill | Hummus Chervil | Wasabi | Dashi | Acorn Squash | Chicken Livers | Honey Fettuccini | Avocado | King Crab | Thyme Sunchoke | Beluga Lentils A Note About Our Menu We believe in the concept of breaking bread and have thus decided to offer our tasting menus family style. If you would prefer not to share with your party please alert one of our chefs. *IN AN EFFORT TO SAVE WATER, FRESH SHARE PLATES AND UTENSILS ARE AVAILABLE UPON REQUEST* An 18% Service Charge Will Be Added We believe in the value of our team as a whole and therefore have decided to implement an 18% service charge so that our entire team is compensated accordingly. If you have any questions about the charge or would like the charge removed from your bill, please just ask. Thank you for your support in helping us usher in a more balanced work environment. 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.
GALLERY
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.
PRESS
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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