Jonathan Gold is the Pulitzer-Prize winning food writer for the Los Angeles Times. This week he reviews Scratch Bar, a “hyper-modern gastropub” in Beverly Hills that’s serving up dishes with quirky presentation.
![Image Not Available squid in a box](https://www.kcrw.com/images/image_replaced.png/@@images/da2f5f24-a901-462b-a588-2cf952bd04d3.webp)
Scratch Bar
111 N La Cienega Blvd
Beverly Hills
(310) 289-8010
![Image Not Available sour dough bone marrow](https://www.kcrw.com/images/image_replaced.png/@@images/da2f5f24-a901-462b-a588-2cf952bd04d3.webp)
Jonathan recommends the Roasted Bone Marrow N’ Sourdough, olives stuffed with olives, “Chicken” & Waffle, smelt cracker, squid in a box and housemade ice cream cones with housemade jimmies.
All of Jonathan Gold’s restaurant suggestions are on the Good Food Restaurant Map.
![Image Not Available cheese](https://www.kcrw.com/images/image_replaced.png/@@images/da2f5f24-a901-462b-a588-2cf952bd04d3.webp)
Don’t miss the rest of this week’s Good Food podcast,“Vegan for Passover, The Perfect Apron, The Buttermilk Drop” Find it here.