ALWAYS FRESH The
food at Robert’s Scratch
Kitchen is fresh all week.
Specialties include veal
chop, breaded and
butterflied parmesan
style, pan seared crab
cakes with avocado
puree, orecchiette with
crumbled sausage
and broccoli rabe.
ROBERT’S SCRATCH
KITCHEN
400 Minnisink Road,
Totowa
973-638-1405
robertsscratchkitchen.com
y oa ghp
Knowing the Value of a Fresh Start
WRITTEN BY ADRIANA MARIELLA
R
obert’s Scratch
Kitchen, a new addition to the Totowa
restaurant scene, is
serving up fresh,
homemade lunch and
dinner on Minnisink Road seven
days a week. With everything from
shrimp and grits to filet mignon,
along with a lengthy list of glutenfree options and daily specials, the
seasonally changing menu has
enough options to keep even the
most loyal regulars trying something
new.
Robert Beatty, RSK’s owner from
whom it gets its name, is no stranger
to the restaurant business and
PHOTOGRAPHY BY ANNE-MARIE CARUSO
opened the spot in early May 2016.
With the exception of a few desserts,
he says, everything is homemade
fresh and from scratch (hence the
“scratch” in the name) – there isn’t
even a freezer on premises. Most of
RSK’s current offerings can be made
gluten free, even many of the pasta
and grain dishes, which was a consideration that he paid special attention to when crafting the menu.
The lunch menu, served on weekdays, includes everything from chicken cutlet sandwiches with fresh mozzarella and roasted peppers, to tuna
tartare, to beet salad with arugula,
goat cheese and dried cherries.
The Kitchen serves dinner seven
days a week, and rotates its menu
seasonally. On the current menu,
appetizers to try include the meatball
salad (meatballs paired with ricotta
and Italian salad) and the sea scallops (seared in a white wine sauce
with a dash of cream). For entrees,
guests can choose from a variety of
meat, fish, and pasta dishes like lobster risotto with shiitake mushrooms
and peas, their soon-to-be famous
veal chops (served butterflied, bonein, Parmesan style), or the ribeye
with truffle butter, hand-cut potatoes
and asparagus.
The restaurant offers carry-out
catering and is available for private
parties. ■
BACK TO SCHOOL 2016
WAYNE MAGAZINE
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