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Scratch Kitchen and Bake Shop owner and executive chef Brian Chan is a big fan of Southern cuisine, so it’s no surprise he came up with drool-worthy Creole Shrimp n’ Grits ($14) to put on his brunch menu. The dish features Kauai shrimp sautéed with red-eye gravy, a fingerlickin’-good coffee-based sauce. South Carolina stone-ground grits, hominy, eggs and Andouille sausage are just some of the other ingredients and textures that make this dish explode with flavor. Want more? Visit the eatery Thursday-Saturday for its new tapas-inspired dinner menu.
Scratch Kitchen & Bake Shop
1030 Smith St., Chinatown