Back in March I was invited to give Coconut’s Fish Cafe. While there I visited with one of the creators, Nathan Brasher. I inquired about the Lovers Lane location. He explained they had closed the location and were in the process of rebranding to better suite the wants of the area’s demographic. Well, the rebranding is complete and Texas Scratch Kitchen opened last Thursday. I was excited to give it a whirl.

The decor is elevated Texas. The cozy space is equipped with booths and tables, as well as a small bar area. The rear wall is an impressive wine cooler containing a wide range of choices. 

I really liked the feel of the exposed, industrial ceiling and rustic lighting. The wood-paneled walls were punctuated with impressive photos of all things Texas.

The menu made it difficult to make a choice. So I started with every Texas girl’s go-to app: queso and chips. TSK aptly named their queso Texas Best Queso. It lived up to the moniker. The white queso was rich, creamy and sharp with a very subtle spicy bite to it. It was served with fresh tortilla chips in red, white and blue! 

Committed to the spicy theme, I chose the Texy-Mexy Melt. This version of the patty melt put all others to shame. This sammy was SPOT on. The beef was fresh and grass-fed and served on rye bread. Now this is where it gets GOOD: pepper jack cheese, onions, poblano peppers and jalapeno. Spicy and amazing. The sandwich was paired well with the Vidalia Onion Rings. Sliced thin, lightly breaded and fried to the perfect crispness. These onion rings were fresh, sweet and yummy. 

Mosey on over to Texas Scratch Kitchen and set (and eat) a spell. Your belly will thank ya!

Until next time…just eat it up!