Revere foodie must-do: Two hot chefs, One kitchen. Chef Phillip Frankland Lee welcomes The Shaw Bijou’s Kwame Onwuachi to his recently re-launched Scratch/Bar + Kitchen in Encino this Wednesday for a collaborative 8-course meal plus dessert by Margarita Lee.
For a couvert of $120 per person (exclusive of tax), guests will enjoy signature dishes from two young accomplished chefs.
Seating will be limited to the first 70 guests to reserve with first seating at 5 pm and last seating at 10 pm. Reserve by phone at 818.646.6085. Credit card must be used to hold reservation and a 48-hour notice is required to cancel. No-shows will be charged 50% of the price. Dietary restrictions will be honored but must be noted upon reservation. Menu subject to change without notice.
The February 3 menu will include:
Pork Belly and Raw Oyster by Phillip Frankland Lee
Chicken and Lamb Over Rice by Kwame Onwuachi
Lamb Sweetbreads | Kashmiri Sauce | Smoked Sesame Emulsion | Chicken Jus
Puffed Smelt by Phillip Frankland Lee
Rice Puff | Bone Marrow Mustard
Beet Cured Hamachi by Kwame Onwuachi
Hamachi | Jalapeno | Avocado Mousse | Charred Romaine
Roasted Yet Raw Prawns by Phillip Frankland Lee
Mexican White Prawns | Charmoula | Cabbage Cooked in Caramelized Fish Sauce
Foie Gras w/ Shrimp & Pork by Kwame Onwuachi
Seared Foie Gras | Shrimp and Pork Marmalade | Charred Pineapple | Allium Chips
Pork & Squash by Phillip Frankland Lee
100 Day Aged Stepladder Farms Pork Rib | Acorn Squash | Bell Pepper Mustard
Steak & Eggs by Kwame Onwuachi
100 Day Dry Aged Wagyu | Sauce Soubise | Fermented Parsnip | Quail Egg
Ice Cream Cone by Margarita Lee
Vanilla Ice Cream | Rainbow Sprinkles
Kwame Onwuachi is the executive chef and co-owner of The Shaw Bijou. At 26 years old, he brings a fresh perspective to the Washington D.C. food arena with a multi-course tasting menu featuring refined, yet approachable fare. Every dish tells a story, narrating the life experiences that shaped Onwuachi as a chef, from growing up in the Bronx and finding a love for food helping with his mom’s catering business, to living in Nigeria with his grandfather, cooking for the Gulf Coast oil spill crews, selling candy on New York City subways to pay his way through the Culinary Institute of America, and traveling the world.
Lee originally opened Scratch Bar in 2013 and then opened his plant-based resaturant The Gadarene Swine in 2014. Earlier this year, Lee closed Scratch Bar and decided to bring the concept home to the Valley, where he grew up. By relocating to Encino, Lee is leading the way to expand the quality of cuisine that can be found in the area. Lee and hisrestaurants have received outstanding accolades throughout the last two years, such as “Best Young Chef in America by San Pellegrino”, “Zagat 30 under 30″, “#97 Best Restaurant 2015 in the U.S., in Opinionated About Dining” which inspires and grows the future of Chef Phillips venture. Chef Phillip also holds the record with The Food Network for “Most Consecutive Wins” beating out the competition on Chopped, Guy’s Grocery Games, and Cutthroat Kitchen.