There are chef coats draped on a chair. Bottles are all over the place. A table is covered with wine glasses. Employees are marching through Woodley Proper, and suddenly there's a woman navigating a stroller through the space. In short, nothing is where it's supposed to be and in just a few days, Lee will have friends and family in to try the food. But Lee, who almost broke his hand two days earlier while moving freezers, is unperturbed.
Lee, who turned 30 exactly three weeks ago, is tasting a sandwich while sitting with his laptop. His wife/partner/pastry chef Margarita Kallas-Lee is teaching an apprentice how to make bread. It's been a busy week for Lee as he writes menus, deals with architects and trains his staff while also working nights next door at Scratch Bar & Kitchen, his restaurant that changes its 16-course tasting menu every month and makes its butter, bread, pickles and charcuterie from, well, scratch. ("If we want to put prosciutto on the menu, we gotta buy a pig and we gotta wait a year and half," Lee says. "Right now, we're serving two-and-a-half-year prosciutto because we made it two-and-a-half years ago.")