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Northshore October 2025
Scratch Kitchen Photo by Fawn DeViney It takes a long time to make good barbeque. For Bill Fogarty, owner of Scratch Kitchen, it starts at the farm. He gets his grass-fed beef and heritage pork from Maine Grind, which works with local farmers to the north. From there, the brisket takes about a week and a half to craft: dry cured, brined, and then smoked with apple wood, yielding a hearty, smoky flavor. Everything is made in-house, from the bread to the mustard, and sourced locally whenever possible. Pair it with a pint from their impressive selection of small-batch beers—the knowledgeable wait staff is able to f
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