Phillip Frankland  Lee

Chef, Owner
Phillip Frankland Lee

Los Angeles

About Phillip Frankland Lee

Chef Phillip Frankland Lee began his journey as a dishwasher at the age of 18. From there, he moved up the ranks through kitchens of Quinn Hatfield, Stefan Richter as well as Alinea and L2O. Through the stages of his career he developed a style of his own, and in 2013, he opened Scratch|Bar in Beverly Hills. He is also the co-owner of Woodley Proper and Frankland's Crab and Co. His newest ventures include The Silver Bough and Sushi Bar LA.

Where I Go Out

At My Venues

fava beans with pickled strawberries & dashi reduction
$$, Outdoor Seating, Restaurant, Encino
"#favabeans, asparagus, and green peas, dressed with a #dashi reduction, with #strawberries pickled in their own vinegar, an emulsion of fava beans and chive oil. The crispiest on top are called #yuba and we make them from soybeans. The dish is finished with a dust made from #lobsterbottarga, Uni, and cured egg yolks. We call that #chickenofthesea."
At my venues