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new schedule

hey peoples. so…

were gonna close tues/wed for a few weeks to focus on some projects, and, well, focus on getting better at what we do.

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Farmers Market Tasting Menu

For years Matthew Tilden, chef and founder of SCRATCHbread and Sara Jenkins, chef and founder of Porchetta/Porsena have been trying to cook together without ever managing to set a date. The stars have finally aligned and we have a date. No menu will be planned (although there are plenty of ideas already), and they decided to just meet at the farmers market on Wednesday morning and plan it then based on what they find and what inspires them that day.

Come join us:

Wed June 25th at Porsena 21 E 7th St, NY, NY 10003 from 5:30 – 10:30 pm

6 courses for $45

Prepared by:

Chef/Author SARA JENKINS (Porchetta & Porsena) + Chef/Founder MATTHEW TILDEN (SCRATCHbread)

Make a reservation online: www.porsena.com or on the phone: 212.228.4923

More info

5 years.. F-yea

5 YEAR ANNIVERSARYYYYYYYYY! THIS SUNDAY 4/20!

BIGGEST ACCOMPLISHMENT OF MY HARD WORKED LIFE… COME CELEBRATE!!!!    GRAB SUM BREAKFAST THIS SUNDAY MORNIN, AND RECEIVE A FREE HUG (maybe a little sunthin sunthin too).

COME CELEBRATE WITH THE WHOLE SCRATCHteam AT OUR BAD ASS NEIGHBORHOOD BAR DYNACO, MONDAY 4/21, AT 6:30P.

lets all get drunk and confess our LUV to each other.

 

mjt

 

 

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DELIVERY?

yes. really so were doing test runs.. if you want this people, you gots to call. 917.803.5773.  Look for an integrated web ordering system in the next couple weeks.  route is roughly myrtle to fulton to lewis ave.  If your close to that, call and ask.  were nice people.

 

 

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the best cranberies ever

I’m not kiddin. these are wood roasted new england cranberries with a whisper of fresh lavender and star anise.  not tart, not sweet. purrrrrrrfect.   sold by the pint allllll week for ten bucks.

Oh, were open 8a-2p thanksgiving.

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want me in the morninnn

come come breakfast lovers. how bout a fresh gravelox salad wif sunflower greens, house mustard creme fraiche dressing, smokey bacon croutons

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pretty f-ing amazing salad

bbq’d long island sea trout, roasted tomato cous cous w chopped kale, witch finger grapes and new mexico chili aioli

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Cockle my cavatelli

SERIOuS pasta tonight: fresh cavatelli, cockles, corn butter, smoked duck, broccoli rabe & pecorino

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Oh my salmon

Coho salmon, green peppercorn crusted, lemon parsley, green tomato jam, pickled shallots n jalepeno stuffed into our focaccia pita. Happy friday.

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PIZZAmenu tonight

SUPPER MENU
Daily 4:00pm-8:00pm
sourdough grandma pizza’s

(9 pieces)[slice/pie]
Wood roasted CHEESE curd, chili, basil, tomato
$3/$22

broccoli rabe, garlic, heirloom tomato, heirloom chili
$3.5/$25

Pepperoni
$3.75/$26

Oven baked sandwich
Thick heirloom tomato, fresh herb, pickled hot chilies, hipster ranch

HOT pasta
HOT corkscrew pasta, spicy chicken meatball, red sauce, house cheese curd
$8.50

Ceasar (*no dairy/fish)
black kale, smoked almond dressing, crouton
$8.00

STICKbread
hot summer chilies, 5 cheese, hipster ranch
$3.00

917. 803. 5773
call ahead

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tomorrow = new pizza menu

just a lil R&D.

we gonna start a pizza program. look for details tomorrow. whole sourdough grandma pies/ baked sandwich/pasta/Caesar/STICKbread.

everyday 4-8p. call in ur order starting tomorrow.
boom

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tamale no mas

a friendly reminder no mas tamale tuesday. we’ve got somethin else brewing and cant wait to show you’s soon.
open till normal 6:30p with regular menu

mexican donuts w/custard

TAMALEtuesday…

and since y’all were missin the custard wif your mexican donuts…. well, the CUSTARDS BACK.

tamales : bean, cheese, jalepeno (w or w/o cheese) / carnitas

we gots the spicy shrimps

queso chihuahua in the quesadillia

A friggin tostalad

and lots of roasted local squashes n mushrooms for the lettuce wrap tacos.

OPEN TILL 9:30p peoples.

 

hasta pasta

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today…. we have delicious.

and noodles… the puppy AND the pasta.

 

 

what.

 

 

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oh and this…. pizza?

u know we gots FRESH wood oven PIZZA start commin out at 11a everyday?
today:
heirloom tom + squash blsm + salted onion
or
HOT crispy coppa salumi w/ cherry tomato, olive oil, red onion

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BLOGGg isSs BaCKkkk!!

so were doing a COLDpasta now. five bucks for a cup u can nosh allllll day.

chk out this beauty today.