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New Chef at Scratch Food & Beverage

Look for a new bar menu and a continued focus on vegetables in the main dining room.

photo by laura petrilla

Scratch Food & Beverage has a new executive chef. As of this week, Chris O'Brien, formerly of the Richard DeShantz Restaurant Group, is running the kitchen at the Troy Hill gastropub. 

O'Brien comes to Scratch with serious pedigree. For the past eight months, he's worked as a cook/chef whisperer for the Richard DeShantz Restaurant Group, primarily at Poulet Bleu and Fish nor Fowl. Prior to that, O'Brien was the executive chef of Six Penn Kitchen Downtown, and his resume also includes positions as executive chef of Poros, executive chef of Hyeholde and chef de cuisine of Restaurant Echo.

O'Brien credits his time at the DeShatnz Group with reviving his culinary mojo. "Over the past year, I've been able to enjoy making food again. When you're working in a corporate environment, you're pulled in a bunch of different directions. Rick [DeShantz] gave me the opportunity to work in some really nice kitchens," he says.

O'Brien says he plans on keeping Scratch's focus on vegetables and locally sourced ingredients front-and-center as he roles out new menu items. Among his first dishes at Scratch are mushroom and rutabaga soup, cauliflower with sumac, cashew, tahini and butternut squash and house-made tagliatelle with ricotta, walnut, egg and parsley. O'Brien also plans on introducing an expanded bar menu. 

"I'm jazzed to be working in a space this size. I'm excited to be in the kitchen with this team," O'Brien says.

1720 Lowrie St., Troy Hill; 412/251-0822, scratchfoodbev.com

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