Scratch & Co

Talk about your food.

I mean, this place is centered around really good, scratch-made food.

Talk about how your menu came about, some of your favorites.

What do people expect when they come in the door?

So our menu, I guess I am blessed to have a wife that truly enjoys cooking from scratch, experimenting with different ingredients.

So my wife, Christina, had a large role in developing this menu.

We really worked on that over the course of 10 months.

It is almost a melting pot of things that are our favorites in our life, dishes that we found while traveling throughout the U.S., The other part of it is, you know, what do people in this Springfield market typically eat? Which, again, I think being with Bricktown, with Houlihan's, with Top of the Rock, when you look at menu product mixes, people are eating the same thing.

over and over when they go out to eat.

And our goal was to try to find a way to elevate those specific items.

So you will find on our menu, it is very diverse.

So there are Everything from salads to pasta dishes to steaks to burger selection to different handheld sandwiches.

We really wanted to have an atmosphere where there was something for everybody, not just one specific set of foods.

So really being able to have a favor for everybody to come in.

You asked the question of what are some of the favorites here? I have to say beef stroganoff has quickly become our number one selling item.

The Branzino sea bass, our salmon dish.

These are all, you know, our top favorites.

five items that consistently fall into that category.

So again, we don't even have a microwave in this restaurant.

Everything is truly made from scratch.

So I think part of the success here is our servers, our bartenders and our cooks all realize that we're actually in here cooking food.

We are actually crafting cocktails.

So it's not, you know, We stray away from a lot of the national brands where everything is just pre-made, brought in, we microwave it or throw it in hot water to heat it up.

We wanted to offer something more elevated to the community here.

So if you do a soup, you're back there chopping tomatoes and onions and make it a soup?

Talk about your food.

I mean, this place is centered around really good, scratch-made food.

Talk about how your menu came about, some of your favorites.

What do people expect when they come in the door?

So our menu, I guess I am blessed to have a wife that truly enjoys cooking from scratch, experimenting with different ingredients.

So my wife, Christina, had a large role in developing this menu.

We really worked on that over the course of 10 months.

It is almost a melting pot of things that are our favorites in our life, dishes that we found while traveling throughout the U.S., The other part of it is, you know, what do people in this Springfield market typically eat? Which, again, I think being with Bricktown, with Houlihan's, with Top of the Rock, when you look at menu product mixes, people are eating the same thing.

over and over when they go out to eat.

And our goal was to try to find a way to elevate those specific items.

So you will find on our menu, it is very diverse.

So there are Everything from salads to pasta dishes to steaks to burger selection to different handheld sandwiches.

We really wanted to have an atmosphere where there was something for everybody, not just one specific set of foods.

So really being able to have a favor for everybody to come in.

You asked the question of what are some of the favorites here? I have to say beef stroganoff has quickly become our number one selling item.

The Branzino sea bass, our salmon dish.

These are all, you know, our top favorites.

five items that consistently fall into that category.

So again, we don't even have a microwave in this restaurant.

Everything is truly made from scratch.

So I think part of the success here is our servers, our bartenders and our cooks all realize that we're actually in here cooking food.

We are actually crafting cocktails.

So it's not, you know, We stray away from a lot of the national brands where everything is just pre-made, brought in, we microwave it or throw it in hot water to heat it up.

We wanted to offer something more elevated to the community here.

So if you do a soup, you're back there chopping tomatoes and onions and make it a soup?