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S1E33 From shared techniques: David Schwartz
David Schwartz’s cooking was never about one cuisine - it was about understanding how cuisines are built.Raised eating both Cantonese food and Eastern-European deli classics, David grew up noticing…
S1E34 From dining in the dark: O'Noir
Dining at O’Noir starts with losing something - your sense of sight.But for Dr. Jaren R. Feng, what you gain is far more important.Jaren first experienced dining in the dark as a guest. What struck…
S1E31 From a bigger idea of home: Cafe Belem
Portuguese culture in Toronto can feel frozen in time, but that’s not the story William Oliveira wants to tell.Raised in a deeply Portuguese household, William’s early memories were shaped by family…
S1E30 From the million dollar question: Barque BBQ
For a long time, David Neinstein didn’t think he’d end up in a restaurant.After building a career in marketing and completing his MBA, he found himself asking a simple question: if you won the…
S1E29 From baking for fun: Andrea’s Cookies
Andrea Christensen didn’t set out to build a cookie business - it found her.When the pandemic hit, Andrea suddenly had time. What started as baking for fun (something she’d always loved) quickly…
S1E28 From carrying on a legacy: Golden Turtle
Not only is Golden Turtle one of Toronto’s oldest Vietnamese restaurants, it’s a story that stretches across continents, generations, and the quiet work of keeping something meaningful alive.For…
S1E27 From celebrating individuality: Lake Inez
Lake Inez was never meant to be static.When Zac Schwartz met Dennis Kimeda and Patrick Ciappara, he wasn’t planning on becoming a restaurateur. He was paying his way through university. He wasn’t a…
S1E26 From a friendly bond: Good Behaviour
When COVID threw a wrench into Michael Lam and Eric Chow’s plans at Ascari, they were left with a choice.They could go their separate ways, or they could figure out how to keep working together. What…
S1E25 From the storefront below: Nonna Lia’s
For Nicolò Marchisio, food has always been the way love shows up.It’s the universal feeling of coming home and being greeted by your nonna — not with questions, but with a list of everything she made…
S1E24 From a high school friendship: Bar Ape
Not knowing what success looked like turned out to be the greatest advantage Nick Genova and James Carnevale had.James was already deep in kitchens, drawn to the technical, almost scientific side of…
S1E23 From a dreamer of a dad: Mezes
Mezes began in 1990 at 404 Danforth, started by a man who had no business opening a restaurant — no formal training, no business plan — just a huge heart and an even bigger dream. Vasha Zindros’…
S1E22 From common ground: Conejo Negro
Creole, Caribbean, and Latin cuisines may look different on the surface, but historically, they’ve always spoken the same language.For Alycia Wahn, Conejo Negro wasn’t about filling a gap in…
S1E21 From a respect for traditional flavours: PAI
PAI didn’t start as a restaurant idea - it started as a place.Chef Nuit and Jeff Regular’s story begins long before Toronto, in a small northern Thai town called Pai. It’s where they lived, where…
S1E20 From a hole-in-the-wall dream: Gio Rana’s Really Really Nice Restaurant
For Talia Rana, the restaurant was never just a restaurant - it was home.Before Gio Rana’s Really Really Nice Restaurant became a Leslieville cornerstone, it lived in a family’s daily routine.…
S1E19 From a passion for hospitality: Burger Drops
Before Burger Drops became known for its smash burgers, it started as something much simpler: Greg Bourolias just wanted to gather people and take care of them. Not in a flashy way - but the way you…
S1E18 From dreaming about keys to a shop: Primrose Bagel
For Sam Davis, the dream was simple: to have the keys to his own space. But the road to Primrose Bagel was anything but straightforward.After living in New York City and falling deep into bagel…
S1E17 From Toronto’s mosaic: 416 Snack Bar
When childhood friends Adrian Ravinsky and Dave Stewart first worked together at 16, neither could’ve guessed their early restaurant shifts would one day shape how they saw Toronto or inspire a…
S1E16 From a dog park: Tiny Market Co.
When Erich Mrak lost his job as a chef during the pandemic, he did what many of us did - he went home and started cooking. What began as homemade pasta for friends and family turned into meal kits, a…
S1E15 From a family email: Reid's Distillery
It all started with an email.One day, Calvin and Graham Reid’s dad sent a message to his kids that simply read: “This seems wild, but what do you think about starting a gin distillery?” That single…
S1E14 From a brotherly bond: Rosie’s Burgers
When brothers Dustin and Daniel Gelman opened their first burger shop at the height of the pandemic, they thought it would be a one-time thing - a small, simple spot built around good food and…
Frequently Asked Questions
Scratch has published 33 episodes since September 2025, covering topics in Arts, Food.
Scratch is currently declining with new episodes weekly. Average episode length is 38m.
