Scratch Bar (111 N La Cienega Blvd., Beverly Hills, 90211; 310.289.8010), is the former pop-up-dinner that’s now a restaurant. This casual place on La Cienega is decorated with two-tops and burlap placemats.
Chef Phillip Lee (D’Cache) is in the kitchen with chef de cuisine, Joel David Miller (Cleo), and Ryan Duval (Animal). The food, it’s pretty simple, with dinner dishes Honey Fried Olive Stuffed Olives; Pork Belly & Raw Oyster; Lemon & Parm Kale Chips; Puffed Smelt & Bone Marrow; Grilled Octopus Pasta; Sea Urchin & Pork Belly Cobb Salad; and Dry Aged Hanger Steak. Desserts include Dark Chocolate & Cayenne Candy Bar and Cream of Orange Soup. There’s a nightly 9:30 pm seating at the bar that has a chef’s 11-course tasting menu. Full menu here.
Dave Fernie (Pour Vous) is behind the bar that serves up beer, wine, and wine cocktails. Wine cocktails include In Memoriam (red wine, citrus, spiced apple, fresh fruit, coca cola); Cobbler (amontillado sherry, curacao, maraschino, bitters, orange); Hero Heat-O (junmai and nigori sake, lime, salt, cayenne, cane syrup); and Supplies!!! (pineapple, unfiltered rice wine, lime, salt).
Open for lunch Tuesday-Friday, 11:30 am-2:30 pm, and dinner Tuesday-Saturday, 6-11 pm.
