ldquoI hate it when I go to a restaurant and someone takes my order and they donrsquot know the menurdquo says Phillip Frankland Lee

“I hate it when I go to a restaurant and someone takes my order and they don’t know the menu,” says Phillip Frankland Lee.

At new L.A. concept, the cooks pull double duty

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Chef Phillip Frankland Lee is reinventing his Scratch Bar & Kitchen concept in a new location with a service model that approaches the tipping debate in a different way: no servers.

That’s not to say there won’t be table service at the new-and-improved Scratch Bar.

When the restaurant opens next month in the Encino neighborhood of L.A., Lee plans to have his kitchen staff working the dining room floor.

Designed with an open kitchen, Scratch Bar will have

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