Go ahead and start with ScratchColumns Foodie Fare
November 23, 2014
Story By: Christina O Connor | Photos by: Nathalie Walker
Every now and then, a new restaurant pops up that everyone seems to be talking about — the latest of which surely is Scratch Kitchen and Bake Shop. Opened just a few months ago, Scratch has attracted quite a bit of buzz — and understandably so. For starters, owner and chef Brian Chan is the son of the owners of Little Village Noodle House. He grew up helping out around the eatery and most recently was the chef at Restaurant Epic.
But legacy aside, Scratch has a flavor all its own.
“We do an eclectic mix of international comfort food,” Chan says, “with a high emphasis on Southern-inspired food.”
Chan discovered his love for Southern fare during a stint living on the Mainland.
“It’s so comforting,” he says of Southern cuisine. “It is so simple, yet there is so much flavor, and there are not too many places down here that offer that.”
While Scratch serves lunch, too, it really has come to be known for its breakfast — which Chan says is his favorite meal to both cook and eat. One of Scratch’s most popular items so far has been its take on Eggs Benedict in the B.L.T. Benny ($12), which features thick-cut smoked bacon, poached eggs and grilled tomatoes — topped with a peppered hollandaise sauce and stacked on an English muffin. It’s all complemented with a side of crispy smashed potatoes.
Scratch also is making a name for itself with some of its more indulgent dishes — like the Milk and Cereal Pancakes ($10).
“We make pancakes, but in the batter we put in Frosted Flakes cereal,” Chan explains. “And instead of the regular maple syrup, we do a milk-based syrup. And it’s all served in a bowl.”
It’s also got seasonal berries, sliced banana and cereal granola.
With all of these breakfast and brunch items, it would be easy to forget lunch — but that would be a shame. Scratch’s lunch menu includes items like the BC Burger ($13), which features a Big Island beef patty, grilled apples, melted brie cheese and bacon — accented with a honey aioli and served on a brioche bun.
Scratch has a schedule that will keep regulars happy, one that changes up the menu every four months or so. And starting Dec. 1, it will be open seven days a week.
Scratch Kitchen & Bake Shop
1030 Smith St., Honolulu
Tuesday-Sunday 8:30 a.m. to 2 p.m.
(Hours starting Dec. 1: 8 a.m.-2 p.m. daily)