• Passion for Fresh Fine Dining Shines Through. By

Scratch Restaurant


IT’S BEEN MORE THAN a decade since First Avenue in Downtown Spokane became home to Scratch Restaurant, when it opened its doors to enthusiastic diners in November 2017. And to the delight of its guests, Scratch has been serving up delicious cuisine and an incredible experience ever since.

Connie Nacarrato is at the helm of the fine-dining restaurant with a “big city” feel, offering an intimate space featuring a beautiful menu filled with fresh, local scratch-made cuisine unlike any other in town. The inventive and creative ideas continue to flourish 10 years later.

As the name indicates, all items on the menu are made from scratch. Diners will find signature dishes including the calamari, Scratch’s signature salad, hot pot and the seafood trio, as well as hand-cut steaks and fresh fish. Don’t leave without trying the lemonade cocktail.

As Connie says, “I am very proud of the fact that we have a great product, along with an amazing staff, and that we are still thriving along with all the new restaurants.”

Connie’s desire for bringing her guests an unmatched dining experience is shared by her employees, who are just as proud and passionate about Scratch as she is. The staff cares about the restaurant and each other; they are like family and treat their guests like family.

There is a core group of staff members who have been long-standing Scratch employees. Executive Chef Owen Cruz has been at Scratch and wowing guests with his culinary expertise since Scratch first opened. Sous Chef Silvano Hernandez has worked personally with Connie for the past 17 years, transitioning with her from Mamma Mia’s to Scratch, having been with the Scratch team from the beginning. Richard Gomez and Penny Harper, both dishwashers, have been with the restaurant 10 years; General Manager Steve Kessler, 10 years; Mari Bork, bar manager, nine years; Kayce Loman, assistant manager, eight years; and Heather Parm, bartender, seven years.

Connie believes that the success of Scratch over the years is due to her—and her staff’s—passion. “I truly believe it is because we love what we do, and it reflects in all aspects of the restaurant,” she says.

Connie and her team have a table set and are ready to serve you.

Scratch Restaurant Sample Menu:

LUNCH

BBLT

Braised pork belly, romaine lettuce, cured bacon, roasted garlic aioli

FISH TACOS

Fish of the day, crème fraiche, pico, guacamole, jalapeno cilantro slaw, fried corn tortilla

Fried Oyster Po Boy

Fried oysters, shredded romaine lettuce, roma tomatoes and remoulade, served on a hoagie roll

Signature Salad

Baby spinach, bacon, brie, apples and candied walnuts with house-made pomegranate vinaigrette

Grown-Up Grilled Cheese

Fresh mozzarella, boursin, brie, parmesan, pears, hickory bacon, fresh basil

DINNER

Gnocchi

House-made potato dumplings, Italian sausage, marinara, bell peppers, onions, spinach and mushrooms

Cedar Plank Salmon

Wild-caught salmon, cilantro lime honey, heirloom tomato and mango salsa, pea shoots, ginger beer-infused basmati rice with seasonal vegetable

Osso Bucco

Braised pork shank, horseradish mashed potato, blackberry demi-glace and seasonal vegetable

Ultimate Seafood Trio

7 oz. Atlantic lobster tail, seared scallops and prawns served with lemon cream sauce, parmesan risotto, served with seasonal vegetable

Tenderloin

7 oz. filet, blackberry demi-glace, rosemary butter, macerated blackberries, served with seasonal vegetable

Scratch Restaurant

Downtown Spokane

1007 W. First Ave.

509.456.5656

ScratchSpokane.com

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