A decade ago, First Avenue in Downtown Spokane became home to Scratch restaurant, when it opened its doors to enthusiastic diners in November 2017, and it 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 longstanding Scratch employees. Executive Chef Owen Cruz has been at Scratch for 10 years and has been 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.
Bacon Cheddar Burger
The best burger in town! Half-pound angus beef, hickory bacon and cheddar cheese
Fresh fish of the day, crème fraiche, pico, guacamole and jalapeno cilantro slaw
Pulled Pork Wrap
Basmati rice, salsa, onions, peppers, black beans, guacamole, cheddar and sour cream
Baby spinach, bacon, brie, apples and candied walnuts with house-made pomegranate vinaigrette
Grown-Up Grilled Cheese
Focaccia, bacon, mozzarella, boursin, basil and pears, served with fries
Ultimate Seafood Trio
7 oz. Atlantic lobster tail, seared scallops and prawns served with lemon cream sauce, parmesan risotto and seasonal vegetable
Flash fried, spices, pickled cabbage and three dipping sauces
10 oz. smoked duck breast, wild mushroom risotto, port wine reduction, spiced pecans and seasonal vegetable
Scallops, prawns, clams, langostino, andouille sausage, red bell peppers, onions, garlic, basil and fingerling potatoes in savory spicy tomato broth with parmesan garlic toast points
7 oz. beef tenderloin, huckleberry port wine demi-glace, baked mac and cheese, Mt. Townsend seastack cheese, finished with truffle-infused salt, served with seasonal vegetable
1007 W. First Ave.
Link to issue