There’s a classic creme brulee Coco Seduction containing chocolate mousse and Muddy Jar with Kahlua coffee mud pie, chocolate fudge, chocolate-covered espresso beans and whipped cream on an Oreo crust. Leave room for dessert, as any of four scratch-made sweet treats are splurge-worthy. Or settle in with a loaded bloody mary, containing mozzarella, pickled veggies, shrimp and pork rinds. It’s topped with blueberries and house made whipped cream.
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Try the French toast flambeed with bourbon, maple syrup and fresh ginger. until 3 p.m., provides an opportunity to enjoy scrumptious dishes like Sriracha-inflected avocado toast, smoked salmon biscuit Benedict and a pork-belly bowl with scrambled eggs.
SCRATCH KITCHEN CRACKER
Leave room for the Coco Seduction, with chocolate mousse, graham cracker tuile, chocolate truffle and a chocolate-dipped marshmallow.īrunch on Sunday, from 10 a.m. “We want to nourish an environment where there is a positive and encouraging culture.” “We share the same vision when it comes to hospitality, quality and family values,” Jeff Kromenhoek said. Kromenhoek and his wife, Meredith, partnered with friends Jonathan and Maggie Pierce, owners of The Mason Jar Tavern and Mason Jar Lager Company, to open Scratch in September 2018. The mayo is a house-made kimchi-infused spread, in keeping with the restaurant’s Asian-influenced American cuisine. Then there’s the bread, a sourdough provided by Fuquay’s Stick Boy Bread Company. Tomatoes are a house-smoked green variety.
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Its rendition of a BLT sandwich, for example, is next-level good. “If you like to experiment and try new things, Scratch is the place for you.” “We like to put our unique spin on everything,” said co-proprietor Jeff Kromenhoek, who spent 20 years running restaurants in the U.S. Virgin Islands for the Triangle, and in 2018, they opened Scratch Kitchen & Taproom in downtown Apex. Come taste the difference fresh never frozen food makes at Brewer's Kitchen! The result is the freshest and juiciest burger in Kansas City.Meredith and Jeff Kromenhoek left the U.S. When we say "Ground Fresh Daily Beer Burgers" we mean it. We believe in being open and honest with our food and with our customers. We then spend our mornings pattying all of the burgers for the day. We marinate the beef in beer then grind all the beef in house in our walk-in cooler (trust us it's a cold job but the end result is worth it). Our beef comes fresh never frozen and when it arrives at our restaurant there are no freezers so we keep it fresh and refrigerated. We buy whole slab beef so that we know what's actually going into our food. This week's beef comes from Arkansas City, Kansas. Hand pattied by who? An overworked warehouse worker in an unknown state or country, then frozen and shipped to you?Īnd is it really "fresh ingredients" when the only thing fresh on the burger is the lettuce and tomato?Īt Brewer's Kitchen we buy whole slab local beef from Kansas and Missouri farms, and sometimes our neighboring states like Nebraska, Iowa and Oklahoma. I'm sure you're used to hearing fancy catch phrases from restaurants "Hand pattied" "100% beef" "fresh ingredients" but what does that actually mean?įirst of all, shouldn't it always be 100% beef? What are you bragging about? Thanks for not adding wood pulp I guess!?