Scratch Gourmet Kitchen — Restaurant in Prairie Village

We came in to Scratch for a late reservation on Valentine’s night. We were in for a surprise, a delicious one. Having driven a short drive from downtown Kansas City, we came in ready for some good wine and food and we were delighted with the Valentine’s day menu and the wide wine selection. We chose to get both of the set menus in order to try all the dishes that looked mouthwatering and they did not disappoint! The tuna tartare appetizer was made with some of the freshest tuna I’ve had, the chips complemented it so well, and the crab cakes appetizer was generous and very flavorful. As for the entrees, the filet mignon was topped with fresh crab and charred asparagus, and the sauce (I have no idea what it’s made of) was so good I (shamelessly) asked for bread to make sure I get every last drop of it. As for the squid ink pasta, that stole the show! It was excellent, and took us back to a dish we had in Venice. The pasta sauce was one of the best fresh red sauces I’ve had in a while, and yes, we did clean that plate too with some of the bread. Our server Theresa was knowledgeable, friendly, and made sure we had the full experience (without pushing us to add one thing we did not want). She even made sure to get the owner themselves to help us with the wine selection, where we discovered a new “Port-like” wine and got that bottle to take home! Overall, I’m delighted with this experience and the value, and have already shared it with my family members who were not familiar with this hidden gem. Thank you Scratch Gourmet staff (waiting staff, and Chef) and owner. We will be...

I was excited to try this restaurant after reading about it in the Leawood magazine and driving by it many times over the past year since moving here. It was an interesting experience. First of all when you are seated, you're given an appetizer and wine menu but not the dinner menu. Before we ordered our wine we asked our server if we could see the dinner menu to see what we might be ordering. He said "I'll bring that shortly, do you want an appetizer?" I have not experienced that before, so we ordered two appetizers. We ordered the meatballs and the Bruschetta. The meatballs were cold, the bruschetta was hot and tasty. Then we finally got the dinner menu. (so weird) Two of us ordered the Salmon on the other person ordered the Pork Belly. We were told the Salmon is prepared "medium" which is perfect, however it was medium well, and I could tell this was a pre-made dish as it was dry around the entire edges. (considering that this restaurant concept came from a professional catering chef.) The potatoes with the salmon were amazing. The pork belly was dry over cooked like it had been reheated. For the food quality, very over priced. They have an extensive and impressive wine list. They do not have a full bar, the Old Fashioned drinks (pre made) were ok, not amazing. Our server, Chris, was very informative. The outdoor seating is beautiful, we sat indoors as it was cold outside. Not sure we will try this spot again, but people should and also give...

We ate here for restaurant week, this review is late as I posted it to another business named Scratch. We ordered the chicken parmesan and the fried steak for restaurant week, with the side of the mushroom dip, maple brussel sprouts, and the beignets as dessert. The pros: I wish I could have had a whole meal of the mushroom dip, it was delicious and the crostinis we're perfect. The maple brussel sprouts were a perfect balance of sweet and savory, with the nice bit of bitter from the char on the outside. The beignets were also super tasty, but more like profiteroles- would get again! The country fried steak was flavorful, but I could have had a more tender cut off a chuck roast. The chicken parmesan was also very tasty and the pasta was perfectly al dente but the chicken was so dry it was nearly inedible. The service was excellent; the to go packing was thought out well so it traveled well and it was a very fast pickup. Overall, I will definitely try here again, hoping that it was just the busyness of restaurant week that caused the issue with...