Scratch, not to be confused with the Scratch I reviewed in Durham a few years back, bills itself as a purveyor of American comfort food in an elegant style, a common trend among restaurants these days–upscale comfort food is the new American bistro. And who can blame them, as restaurants dare much if they don’t
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Last Thursday, I was invited along with a banquet hall’s worth of other food media and industry folks and Carolina Inn sponsors, to a complimentary event welcoming Chef James Clark to the Carolina Inn. Chef Clark took up the role of executive chef for the Carolina Crossroads restaurant in June. Per the press release, he’s
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