Hot New Pick: Scratch Bar LA

Stories 17 Sep 2013

Smack dab in the middle of Restaurant Row next to Matsuhisa is where you’ll find Scratch Bar in Beverly Hills … which is really Scratch Not-A-Bar because they don’t have a full liquor license. But who cares? When the food’s this good, you don’t need to get drunk. (Plus, they do have plenty of beer, wine and sake options.) Chef/owner Phillip Frankland Lee, chef de cuisine Joel David Miller and Ryan Duval are the twenty-something dudes who know how to deliver the goods. Every dish is simply beautiful and even though much of the menu is stuff I would never want to eat (duck skin popcorn, cured pig’s head, roasted bone marrow & sourdough), I found plenty to make me want to go back for more.

Bangkok Dangerous - Photo by Mar YvetteBangkok Dangerous: This sake concoction isn’t just tasty, it’s actually good for you. Seriously. Turmeric, which gives it that yellow color, is loaded with healing properties, and the cayenne will boost your metabolism. So go ahead, grab another.

In Memoriam cocktail - Photo by Mar YvetteIn Memoriam: Not sure why that’s the name of this cocktail. I’m sure I asked but I forgot. Doesn’t matter. It was smooth and delish. Made with wine and spiced apple and maybe nutmeg and/or cinnamon. Very fall-ish. Made me want to break out the boots and cozy sweater even in 85 degree weather.
Honey Olives - Photo by Mar Yvette
Honey fried stuffed olives. Are you kidding me?!!! These things are sweet and savory and require a second order. The tang and texture from the Castelvetrano olives (my fave) provide the perfect counterpoint to the crisp yet chewy batter and sweet drizzle of honey. A total flavor bomb.
Oysters with beet emulsion - Photo by Mar YvetteRaw oysters with beet emulsion. That pink foam is beet emulsion. Is it wrong that that alone impresses me? Yeah, didn’t think so.
A rainbow of cauliflower - Photo by Mar Yvette
Blackened cauliflower is what it says on the menu, so imagine my surprise when this gorgeous explosion of color arrived. It’s cauliflower four ways. It tastes even better than it looks, which is kind of impossible because JUST LOOK AT THAT!

Kale salmon salad - Photo by Mar YvetteRoasted salmon salad. When this arrived at the table I thought it was the wrong item. I’d never seen a salmon salad quite like this. It tasted like a chopped kale Ceasar saturated in swirls of smoked salmon, scaly skin and all.

Squid in a Box - Photo by Mar Yvette
Squid In A Box: You’d think mixing mushrooms and squid would be way too chewy, but no, not really. And that hashbrown box? More, please.
Potted Crab - Photo by Mar Yvette
Potted Russian King Crab. Another visual feast. This petite pot o’ crab and otherness packs a major punch – it’s totally rich and filling (and cold, suprisingly!) and loaded with layers of flavor and texture … like seafood granola. Divided by three of us, we still couldn’t finish it.
Choco bar - Photo by Mar Yvette
The dark chocolate & cayenne candy bar is my new favorite thing. The chocolate is ganachey and divine. The sugar cookie crumbles are crunchy and sweet. And the chia seeds, lemon curd and cayenne add just a touch of complexity to make sure this is anything but boring. My friends and I had no trouble scarfing this one down.
Marshmallow roasting in 85 degree heat!

Yes, there we are roasting marshmallows on La Cienega Boulevard in the middle of a late-summer heat wave!!! Along with the little outdoor patio, this is the cutest feature of the restaurant. Imagine how perfect it’ll be when the weather cools. See you soon, Scratch Bar!

There is 1 comment for this article

Leave a Reply

Your email address will not be published. Required fields are marked *