Scratch will offer gourmet sandwiches, but the heart and soul of the menu are its entrees, Sexton said. Salmon, lamb or steak will be combined with sides a customer chooses.
“I don’t want to tell people you have to have this salmon with this side,” Nuss said.
Each of the entrees on the menu can stand alone and the sides are generous and can be shared.
“Everything that Nate (Nuss) does is very flavorful,” Sexton said.
Nuss will start the preparation with the food in its rawest form. The same will be true of the cocktails. Fruit juice will be fresh squeezed and syrups made in-house with turbinado sugar.
The Sooner Cobbler cocktail combines fresh blackberries, fresh lemon juice, simple syrup, vodka and Jamaican No. 2 bitters — grapefruit and hibiscus.
The Sparrow Bee cocktail is “aged rum with fresh lemon as well,” Koplowitz said. “It also has a honey syrup we make here and fresh mint.”
“We don’t compromise,” Nuss said. “What’s great about Oklahoma is it’s an agrarian state.”
The restaurant will seek local produce in season.
Scratch opens May 29.