We’re not sure exactly what happened, but our inner carnivores went wild last week at Scratch Kitchen. With house-smoked pulled pork and thick-cut bacon on the menu, it just seemed like the thing to do. It all started with the house-cured wings, which were smoky, sweet, and crispy ($9). We’re already planning a return trip for more.
We had to try the pulled pork sandwich, seeing how it’s a specialty of the house and made from pasture-raised hogs sourced from Northeast Family Farms. A huge amount of tender meat mixed with vinegary sauce was piled on a toasted bun with not-too-sweet coleslaw. A delicious combination that was nicely offset by freshly pickled vegetables on the side ($8). The BLT was also a great mixture: crisp bacon and bread contrasted with creamy tomato slices and herb-garlic mayo ($7.75).
Happily for those more in control of their meat cravings, there are plenty of options, including a fish taco featuring Gloucester haddock and a vegetable and goat cheese panini (Valley View Farm cheese, of course). And that’s without even mentioning the house-cut fries made with Maine potatoes and served with a Great Hill Blue cheese fondue.
We’re always happy to see an emphasis on seasonal, local ingredients, and Chef Bill Fogarty obviously walks the walk, offering daily specials based on what’s fresh from the farm or farmer’s market. We’re also happy to see that Scratch Kitchen has dinner options like bacon mac and cheese and roasted chicken tossed with pesto and orecchietti, along with wine by the bottle or glass and a strong roster of New England beers.
245 Derby St