From a pop-up that stayed

Scratch started as a pop-up, not a permanent restaurant.

The small room in Poblacion was meant to be a blank slate, a flexible space where a new idea could take a turn and then move on. That is why it was called Scratch.

One of the first ideas was a smash burger counter, inspired by New York-style smash burgers. It was supposed to be temporary. People kept coming back for a straightforward burger: a patty smashed on the griddle, cheese, onions, pickles, a house sauce, and a soft potato bun. The pop-up stayed.

Marco Viray and Patrick Santos started Scratch with the same group behind Nolita Joe's. Potato buns, the beef blend, and the sauces are made in house. Chef Mikko Reyes leads the kitchen.

The original counter is still on Don Pedro. Scratch is now also in BGC and in Eastwood.