Monday, October 22 , 2018, 4:27 am | Fog/Mist 61º


Scratch|Restaurants to Open at Montecito Inn

Scratch|Restaurants, the chef-led restaurant group known for its multiple restaurants in Encino, is assembling the team of chef-owner Phillip Frankland Lee, pastry chef Margarita Kallas-Lee, and designer Jordan Olson for its first hotel venture and expansion outside of Los Angeles.

This fall through winter, the group plans to open four concepts at the Montecito Inn. Partnering with the family-owned Montecito Inn, Scratch|Restaurants aims to present a range of dining options, from a fast seafood shack to composed ice cream cones, to casual fare and fine dining.

“The history, magic and proximity of Montecito makes it the perfect place to grow the Scratch family,” Lee said.

“My early childhood memories of Santa Barbara weekends have grown into a love of the wines, produce and seafood of the area," Lee said. "I’m thrilled to partner with the Copus family to showcase this beautiful locale and its bounty.”

First up, Frankland’s Crab & Co., the fast-seafood concept delivering dine-in and takeaway meals for lunch and dinner daily, will open its second outpost at the Montecito Inn in September.

The menu highlights by-the-pound fresh catches; filets of wild-caught fish battered in Scrimshaw brew; or chowder made from a variety of shellfish, teeming with such delicacies as house-cured bacon, crab, lobster and prawn.

Launching later this fall, sweet counterpart Margarita’s Homemade Iced Cream is pastry chef Kallas-Lee’s debut concept within the Scratch|Restaurants portfolio. Her namesake iced-cream bar will serve composed cones, combining flavors and textures.

Kallas-Lee’s creations will include triple-crème camembert iced cream with sourdough breadcrumbs; wild honey and lavender sprinkles in a sourdough waffle cone; and hojicha iced cream in a charcoal cone with matcha, carrot and turmeric sprinkles.

A third concept, The Monarch, pays tribute to the treasures of the Central Coast with local cooking built around a wood-burning hearth in an all-day dining room and bar.

Harvesting a collection of seasonal vegetables, fruits, herbs, seafood and game (paired with top regional wines) Lee helms this kitchen’s approach to living off the land.

Lee’s Silver Bough is slated to follow this winter with a modern approach to the fine-dining tradition.

For more information, visit or

— Edward Allen for Scratch|Restaurants.


Support Noozhawk Today

You are an important ally in our mission to deliver clear, objective, high-quality professional news reporting for Santa Barbara, Goleta and the rest of Santa Barbara County. Join the Hawks Club today to help keep Noozhawk soaring.

We offer four membership levels: $5 a month, $10 a month, $25 a month or $1 a week. Payments can be made using a credit card, Apple Pay or Google Pay, or click here for information on recurring credit-card payments and a mailing address for checks.

Thank you for your vital support.

Become a Noozhawk Supporter

First name
Last name
Select your monthly membership
Or choose an annual membership

Payment Information

Membership Subscription

You are enrolling in . Thank you for joining the Hawks Club.

Payment Method

Pay by Credit Card:

Mastercard, Visa, American Express, Discover
One click only, please!

Pay with Apple Pay or Google Pay:

Noozhawk partners with Stripe to provide secure invoicing and payments processing.
You may cancel your membership at any time by sending an email to .(JavaScript must be enabled to view this email address).

  • Ask
  • Vote
  • Investigate
  • Answer

Noozhawk Asks: What’s Your Question?

Welcome to Noozhawk Asks, a new feature in which you ask the questions, you help decide what Noozhawk investigates, and you work with us to find the answers.

Here’s how it works: You share your questions with us in the nearby box. In some cases, we may work with you to find the answers. In others, we may ask you to vote on your top choices to help us narrow the scope. And we’ll be regularly asking you for your feedback on a specific issue or topic.

We also expect to work together with the reader who asked the winning questions to find the answer together. Noozhawk’s objective is to come at questions from a place of curiosity and openness, and we believe a transparent collaboration is the key to achieve it.

The results of our investigation will be published here in this Noozhawk Asks section. Once or twice a month, we plan to do a review of what was asked and answered.

Thanks for asking!

Click Here to Get Started >

Reader Comments

Noozhawk is no longer accepting reader comments on our articles. Click here for the announcement. Readers are instead invited to submit letters to the editor by emailing them to [email protected]. Please provide your full name and community, as well as contact information for verification purposes only.

Daily Noozhawk

Subscribe to Noozhawk's A.M. Report, our free e-Bulletin sent out every day at 4:15 a.m. with Noozhawk's top stories, hand-picked by the editors.

Sign Up Now >

Meet Your Realtor Sponsored by Village Properties

Photo of John Sener
John Sener
"I am known for tenacity, diligence, honesty, and sound decision making with the ultimate goal of closing every transaction to the satisfaction of all involved parties."

Full Profile >