Wayne Magazine Back To School 2016 | Page 55

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 53