Sushi by Scratch Restaurants: Dallas

Chefs Phillip Frankland Lee and Margarita Kallas-Lee steer away from austere sushi orthodoxy, pairing seafood with playful, unexpected textures. Specific bites like hamachi coated in sourdough breadcrumbs and sweet corn pudding illustrate the inventive streak that earned recognition from the Michelin Guide. That unconventional attitude carries into a drinks program offering cocktails alongside sake and beer, with service unfolding around lively, convivial chatter.