Jean-Georges, the flagship restaurant of celebrated French/US chef Jean-Georges Vongerichten, continues to define fine dining in New York City. Located in the Trump International Hotel and Tower at Columbus Circle, the two-Michelin-starred establishment is renowned for its elegant fusion of French, American, and Asian influences. Since its opening in 1997, Jean-Georges has set a benchmark for innovative gastronomy, emphasizing seasonality, sustainability, and simplicity. Despite its longevity, the restaurant continues to captivate a regular clientele and attract culinary pilgrims seeking a sophisticated, inventive dining experience.

The heart of Sushi by Scratch Montecito

Sushi by Scratch Restaurants: Montecito is designed to be an oasis of calm and refinement, reflecting the natural beauty of its surroundings. The restaurant is tucked away in a quiet part of Montecito. Furnished according to a minimalist,

Japanese design principle of ‘wabi-sabi’—finding beauty in simplicity and imperfection—the space creates a feeling of peace.

The intimate restaurant has space for just 10 guests at a time, all seated at a single sushi counter, creating connections between the diners and the chefs, and a sense of theater as each course is prepared and presented with meticulous attention to detail. The sushi counter is made from polished wood, while soft lighting sets guests at ease. The ambiance is enhanced by carefully curated, unintrusive music.

The overall mood at Sushi by Scratch Restaurants is one of quiet sophistication. The limited seating ensures an exclusive experience but also allows the chefs to engage with guests, explaining the inspiration and ingredients behind each course. This personal interaction is a hallmark of the restaurant, making each visit feel like a culinary journey tailored to the tastes and curiosities of each guest.

There are Sushi by Scratch restaurants in New York, Austin, Chicago, Seattle, Denver, Beverly Hills, and other cities across the US.

Frankland Lee is the creative force behind Scratch Restaurants Group, and his culinary journey is as diverse and unconventional as the dishes he creates. A Los Angeles native, he began his career in the kitchen young, working his way up from line cook to executive chef. His early experiences in a variety of culinary settings—from fine-dining restaurants to bustling kitchens—shaped his eclectic and innovative approach to cooking.

He is a self-taught chef who has drawn inspiration from a broad spectrum of culinary traditions, seamlessly blending this into his distinctive style. His foray into sushi is testament to his versatility and willingness to push boundaries. Frankland Lee’s approach to sushi is unorthodox, blending traditional techniques with his unique flair for combining flavors and textures in unexpected ways. This has resulted in a sushi experience that is both familiar and surprising, appealing to both purists and those looking for something new and exciting.

Before opening Sushi by Scratch Restaurants, Frankland Lee gained widespread recognition for his other ventures within the Scratch Restaurants Group, including Scratch|Bar & Kitchen and The Gadarene Swine. These restaurants earned critical acclaim for their inventive menus and commitment to using high-quality, seasonal ingredients. Lee’s reputation as a boundary-pushing chef has only grown with the success of his sushi concepts, where he continues to challenge and delight diners with his innovative take on traditional Japanese cuisine.

Sushi by Scratch Restaurants: Montecito has earned a reputation as one of the premier sushi destinations in California, earning accolades from critics and the public. The restaurant’s innovative approach to sushi, and its intimate and immersive dining experience, has made it stand out in a crowded culinary landscape.

The restaurant has been featured in numerous prestigious food publications and praised for its exceptional quality and the creativity of its omakase menus. In particular, Sushi by Scratch Restaurants has been lauded for its ability to blend tradition with innovation, offering a sushi experience that feels authentic and modern. As Scratch Restaurants Group continues to grow and evolve, it has a bright future with even more recognition and accolades sure to follow.

_{Photo: courtesy of sushi by scratch}

_{Photo: courtesy of sushi by scratch}

The Chef

Growing up in the San Fernando Valley, Los Angeles, Lee developed an early love for cooking that would become the primary driver in his professional life. Starting in the kitchen as a dishwasher, he quickly rose through the ranks, taking him on a journey through some of the most respected kitchens in LA. Working under acclaimed chefs like Quinn Hatfield and Stefan Richter, Lee honed his skills and developed a deep understanding of the culinary arts. His talent and ambition eventually led him to the kitchen at Alinea in Chicago and also to L2O, where he worked with some of the most innovative kitchen teams in the country, pushing the boundaries of modern cuisine.

Through his diverse professional experiences, Lee began to develop his culinary style with an emphasis on scratch cooking, creativity, and a connection with the ingredients. In 2013, alongside his wife, pastry chef Margarita Kallas-Lee, he brought this vision to life with the opening of Scratch | Bar & Kitchen in Beverly Hills. The concept was all about meticulously crafted dishes made from the ground up with absolute attention to every detail.

Lee has received numerous accolades, including being named a Regional Finalist in the S.Pellegrino Young Chef Academy Competition in 2015 and being named on the Zagat 30 Under 30 list. His restaurants have also been recognized, with Scratch | Bar & Kitchen being included on late Los Angeles Times food critic Jonathan Gold’s prestigious 101 Best Restaurants list.

Beyond his success in the restaurant industry, Lee is known for his television work. He holds the Food Network record for the most consecutive wins on competitive cooking shows, including Chopped, Guy’s Grocery Games, and Cutthroat Kitchen. His television appearances have showcased his quick thinking and creativity under pressure, traits that have contributed to the success of his restaurants.

Restaurants

At his restaurants, Lee creates immersive dining experiences that blend artistry and culinary innovation. Among his standout ventures are Sushi by Scratch and Pasta | Bar, both of which offer intimate, chef-driven tasting menus. Sushi by Scratch, an omakase-style restaurant, has been widely praised for its inventive approach to sushi. Pasta Bar, specializing in handcrafted pasta with seasonal ingredients, has been recognized with a Michelin star at its Encino location. Lee has opened further locations of Sushi by Scratch in many US cities, as well as a Pasta | Bar in Austin, Texas.

Lee’s dedication to excellence is reflected in his ability to reimagine traditional cuisines through the lens of fine dining, a skill that has garnered multiple awards and critical acclaim. His restaurants are often in cozy, theater-like settings that bring diners close to the action, turning meals into experiences. Known for his hands-on approach and commitment to hospitality, Lee continues to expand his culinary empire, cementing his reputation as a pioneer in contemporary gastronomy.

Recipes and dishes

Lee’s culinary creations are a testament to his innovative approach to traditional cuisines. At Sushi by Scratch, his omakase menus feature bold, unexpected combinations, such as smoked soy-glazed salmon topped with truffle salt or uni paired with foie gras, creating a sensory journey that elevates sushi to an art form. Over at Pasta Bar, Lee’s mastery of Italian-inspired dishes shines through in delicacies like black truffle agnolotti and perfectly al dente cacio e pepe, crafted with meticulous attention to technique and ingredients. These dishes not only reflect his culinary ingenuity but also the deep passion he brings to the kitchen.

Beyond his restaurants, Lee has made notable appearances on major cooking shows, including Top Chef and Chopped, showcasing his talent and earning widespread recognition. While he hasn’t released a cookbook to date, his approach to food—balancing precision, flavor, and creativity—has made his recipes highly sought after by aspiring chefs and food lovers alike. His emphasis on local and sustainable ingredients is a recurring theme in his menus, reinforcing his commitment to responsible dining. Lee’s dishes continue to push boundaries, delighting diners and establishing him as a trailblazer in the contemporary dining scene.

View profile