Unlike cinematic love scenes, cuisine can be enjoyed in the company of parents without embarrassment. Dodge future moments of uneasiness with today's Groupon to Scratch Restaurant & Lounge. Choose between the following options:
- For $20, you get $40 worth of dinner fare and drinks.
- For $10, you get $20 worth of lunch fare and drinks.
Head chef Jason Rex and business partner Connie Naccarato dish out high-end contemporary American fare made from fresh, seasonal ingredients. The weekday lunch menu begins graciously with appetizers such as fresh clams in white-wine butter sauce ($8). The crab chowder ($3/cup, $6/bowl) with fresh vegetables, cream, and Yukon gold potatoes provides more filling fare, and the hickory bacon, apples, candied cashews, and brie luxuriate in the signature salad ($8) with the efficiency of swimming in a vat of paraffin wax. Substantial entrees such as the half-pound kobe-beef mushroom burger ($12) or the fresh wild salmon with roasted yellow tomato ($15) round out midday feasts, like a tickle fight ends a duel.
The dinner menu, served on weekends until 2 a.m., is replete with rich dishes. A warm, life-giving discus of baked brie complete with Washington apples and bourbon caramel causes high-class salivation ($9), and a New Zealand rack of lamb invites incisors to exercise without making them sign a 12-month contract ($27). Wash down the richness with a selection from the bountiful wine list, such as a sweet, charming Saint M riesling ($7/glass), or a brooding, introspective Adelsheim pinot noir ($65/bottle).
Scratch Restaurant & Lounge
Located in the Davenport district, in the same refurbished brick building as the Montvale Hotel, Scratch Restaurant & Lounge blends contemporary cooking with a refined atmosphere. Fresh aromas waft out of the open kitchen, where, true to the restaurant's name, chefs craft inventive dishes entirely from scratch. They draw on caches of seasonal ingredients such as herbs. Their USDA prime steaks soak up flavors of smoked bacon and rosemary compound butter, while flaky halibut filets grill over flames.
Within the dining room, servers draw Washington and California wines from the rack that lines one exposed-brick wall. To further compliment the fresh fare, bartenders can shake or stir 32 specialty martinis.