Originally published in Community Impact Newspaper, March 13, 2017
True to its name, Scratch Kitchen makes everything fresh and in-house.
The Southlake takeout and catering restaurant offers a different menu every weekday that features home-style cooking and gourmet salads.
“Nothing comes out of a can, jar or bottle,” co-owner Ted Bilsky said. “We make all of our own dressings, our own barbecue sauces, our own marinades. Everything is homemade.”
Two items that he said seem to be tied in popularity for takeout are the brisket plate ($9) and the bacon-wrapped meatloaf ($8.50). On the catering side, he said the prime tenderloin sliders ($9 on the carryout menu) and the bacon-wrapped jumbo shrimp are the biggest hits.
Scratch Kitchen prepares and delivers at least three to four catering orders each day before lunchtime. Charles Schwab, Fidelity, Ancor Capital and Sabre are some of the businesses that Scratch Kitchen caters for regularly and are what Bilsky refers to as “sustaining clients.”
Scratch Kitchen, which opened in September 2015, grew out of the Bilsky family’s love to cater for their family and friends. Ted had been cooking for years, and his wife, Judy, had a love of baking treats for their loved ones.
The final push came from their son, Colby, who graduated from Texas A&M University in 2015 and decided the corporate business world was not for him.
All three of the Bilskys have their own distinct roles in the company: Bilsky handles the business side, Colby is in charge of the food and Judy is the creator of Judy’s Bake Shop.
All of the desserts Judy makes are baked on demand, Bilsky said, which is done to ensure their freshness.
The eatery is working on expanding its brand. In addition to the original storefront, Scratch Kitchen took over Boulevard Eatz in Colleyville in February. The Bilsky family is considering the Westlake and Trophy Club areas for its next potential expansion.
Bilsky said his biggest regret about the Southlake location is that they did not include eat-in space. But that is something that could change in the future.
“We are heavily considering it,” Bilsky said.