Keeping It FreshA La Carte Columns
September 25, 2016
Story By: Lynsey Beth Futa |
What’s not to love about Scratch Kitchen & Bake Shop? Aside from the Chinatown eatery’s cheery atmosphere and whimsical furnishings, the establishment first and foremost makes some epic and delicious food. The restaurant’s success is all thanks to the vision, creativity and overall pleasantness of chef and owner Brian Chan.
“I have ADD (attention deficit disorder),” Chan jokes, when Dining Out asks him how he continues to pump out new menus filled with out-of-this-world recipes. His fear of boredom — in food and in life — has pushed him to keep switching things up, which keeps his offerings fresh and new each season. And with Chan’s fall menu in full swing, customers have the pleasure of delighting in dishes such as Surf ‘n Turf Eggs Benny ($15) and Creme Brulee Pecan Bread Pudding ($9).
For the latter, Chan uses Scratch’s homemade croissants for the bread pudding, then gently torches the top to add a nice sugary crunch — all in true creme-brulee fashion. The croissants keep the sweet treat light, while a caramelized honey anglaise smothers the dish with a pool of creamy goodness, almost like melted ice cream. Last, but not least, Chan tops it all off with a colorful mix of macerated berries and crisp pecans.
If you’re craving a hearty brunch, order Surf ‘n Turf Eggs Benny ($15) from Scratch Kitchen & Bake Shop’s new fall menu. Indulge in a unique and delicious take on the classic Eggs Benedict with Scratch’s thick, Texas Toast-style slice of multigrain toast, loaded with cochon de lait — New Orleans-style slow-braised pork that’s been marinated in orange and lemon juices. It wouldn’t be a Benedict without hollandaise sauce, and in this case, Scratch uses a barbecue version. The dish is topped with fried Kauai shrimp and two soft-poached eggs — and don’t forget the eatery’s famous smashed taters and ‘Nalo greens on the side.
Scratch Kitchen & Bake Shop
1030 Smith St., Chinatown
536-1669 | Wednesday-Monday,
7:30 a.m.-2 p.m.; closed Tuesdays