Scratch Bar & Kitchen Transforms Space and Menus
Chefs Phillip Frankland Lee and Margarita Kallas Lee have transformed their Scratch Bar & Kitchen once again. The Encino haute cuisine restaurant now offers a 20 plus course tasting menu based on the chefs’ “from scratch” philosophy, utilizing a 12-foot wood burning open hearth.
The strip mall fine dining experience begins in the bar where a small number of diners are treated to savory snack bites and cocktail pairings. Snacks include a wild mushroom meringue with truffled chanterelle mousse, an absinthe cured foie gras and diced jellyfish with soy, ponzu and black truffle.
Guests move to the main dining room to continue the tasting, where they get a full view of the long open kitchen. Courses include hamachi with truffled celery root and anchovies, brown butter curried quail with roasted carrot puree, foie gras with cauliflower and puffed quinoa, lobster in a paprika aioli and ribeye with lime juice, mushrooms and watercress. Desserts include cherries with white chocolate in a Madeira chestnut cream and a bone marrow custard with honey meringue and pickled red grapes.
The new Scratch Bar & Kitchen improves upon what Chef Lee and his wife created when they opened the original space in 2015, a very unique food journey. What’s really surprising is that the restaurant is hidden in the back of an Encino strip mall. The menu is constantly changing, so every visit uncovers new and inventive dishes. Scratch Bar & Kitchen is the place to take visiting guests who love food.
In addition to the bar and main dining menus, Scratch also has a small sushi bar including a premium beverage pairing including sakes, beer and whiskey. Reservations for the sushi bar are available two weeks out on the 1st and 15th of each month.
Next door’s Woodley Proper has launched a three course $35 dinner. The special dinner is available every night and changes weekly, and guests can check out the magic bar for some magic with their meal.
Scratch Bar & Kitchen provided a tasting menu for this review.