Scratch Bar
This Jet-Black Ice Cream Is Part Digestif, Part Hangover Cure
"You have to have real food,” says Scratch's pastry chef Margarita Kallas-Lee, whose inky dessert combines activated charcoal with nutrient-infused sprinkles.
Why Line Cooks Should Work as Servers
There is no such thing as a back-of-the-house and a front-of-the-house at my restaurant. Everybody that works with me does everything from wash dishes, to bake bread, to make charcuterie, to clear out tables, to close out checks, to serve, to bartend...
Advertisement
Advertisement
Advertisement