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Made From…

August 29, 2013
Scratch | Bar

It’s hard to fault the concept at LA’s Scratch, where as much as possible (from bread to cheese to ginger beer and even homemade cola) is made on the premises – from scratch, natch! But when you factor in the high-end dining chops that the creative team have under their collective belt (Wolf Cuisine, D’Cache, Cleo, Animal et al), add in an urban grit soundtrack, as well as a relaxed, highly informative and engaging wait staff, not to mention some seriously inventive/innovative dishes, what you have is a charming hybrid of casual fine dining, one that’s been attracting this particular North La Cienega eatery a lot of attention.

With a handsome, warm wood and leather contemporary fitout and neat little alfresco patio area as his backdrop, chef Phillip Lee (wife Margarita Lee is pastry chef) is cooking up a perfect storm of small bites, sharing dishes and mains, not to mention a great value 7-course tasting menu. Don’t miss the blackened cauliflower, warm hamachi with sweetbreads, and sea urchin with crispy pork belly cobb salad, and try as best as you can to avoid becoming addicted to the scandalously good lemon and parmesan kale chips - the perfect bar snack. With liquid selections overseen by ex Pour Vous maestro Dave Fernie (try the sake-based The Hero), La Cienega has a new itch you’ll definitely want to Scratch.


111 North La Cienega / +1 310 289 8010
/ lunch and dinner Tuesday to Saturday
/ http://www.scratchbarla.com
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