Pasta Bar Los Angeles by Scratch Restaurants

Dinner at Pasta Bar Los Angeles by Scratch Restaurants was a creative, curious and - above all else - delicious affair in Encino, California

After wonderful experiences at Sushi by Scratch Restaurants – Los Angeles and Cedar Creek I became curious about Scratch Restaurants’ other concept close to me – Pasta Bar.

So, on a rather ordinary evening, dinner was served.

 

It began with a serving of MARGARITA’S SOURDOUGH (cultured butter) with some delightful amuse-bouche.
This time for dinner, I opted for the wine pairing.

 

 

BLACK KALE (avocado, Manchego, beef fat) with LEVO’s 2018 “Souled Out” Chardonnay was up next.

This was just a stunning, visual masterpiece to behold.

And it was as delicious as it looked.

 

 

HOKKAIDO SCALLOP (green papaya, fermented pineapple, basil) was served with Kuenhof’s 2019 Sudtirol Eisacktaler Sylvaner.

 

 

DUNGENESS CRAB (black garlic, peanut, finger lime) was poured with a glass of Arnaud Lambert Domaine de Saint-Just’s 2017 ‘Breze’ Saumur Blanc Bourguenne.

 

 

The visually remarkable SUNFLOWER (vadouvan, coriander, black truffle) was served with  “Orange” Verdeca by Polvanera.

 

 

Next up was the OCEAN TROUT (allium, dill, everything bagel spice) with a wine from Rodolphe Demougeot winery.

 

 

CANNELLONI (Calabrian chili, Meyer lemon, halloumi) with a wine I didn’t take a photo of.

 

 

CHICKEN (English pea, morel, smoked cherry) with some more delicious wine I didn’t take a photo of.

 

 

The LAMB (snap peas, kohlrabi, fennel) with Snowden Vineyards’ 2018 Cabernet Sauvignon The Ranch.

 

 

To complete the dining experience, we were all served MEYER LEMON GRANITA (malted milk custard, black lime) and CALAMANSI SEMIFREDDO (caviar; smoked emulsion, candied brioche) with H. Billiot et Fils, Grand Cru, Brut Réserve Champagne.

 

Overall, dinner at Pasta Bar was a remarkable, delicious affair. It was wonderful to try another concept by Scratch Restaurants. It truly brought home that excellence is in the little things – from the placard with my name on it to the feeling of being invited into an intimate experience.

But above all else, the food was – simply put – damn good.

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