To make a reservation, please click on Reservations button below and fill out the Reservations 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 available off Woodley Ave. For gift certificates please call the restaurant directly.
Book your Scratch Bar & Kitchen reservation on Resy
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 A smaller “lite” version of our menu is offered at $55/ person upon request Optional Supplements & Additions Fresh black truffles $45/person 30-40 day dry aged prime ribeye $25/person Selection of house cured and aged cheese & meats $26 November’s Ingredients Blackberry | Quinoa | Daikon | Sea Urchin | Sturgeon Caviar Red Leaf Lettuce | Baby Octopus | Greek Yogurt Amaranth | Sea Beans Pearl Onions | Foie Gras | Kohlrabi Maitake | Brussels Sprouts | Japanese Eggplant | Matcha Kiwi | Dill | Radishes | Enoki | Dashi | Acorn Squash Blue Foot Mushrooms | Chicken Livers | Honey Avocado | Thyme | Sunchoke 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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