Delgadillo, along with Manuel Martinez, co-owns 2020 Market Scratch Kitchen & Bar, a farm-to-table restaurant that emphasizes locally sourced ingredients and a menu with a variety of made-from-scratch plates. It opened Jan. 1.
The farm-to-table concept is not new for Delgadillo and Martinez, who have been working in restaurants with similar concepts for more than a decade. It is what they know, Delgadillo said.
“It’s about as fresh as it gets, and it’s about as local as it gets,” Delgadillo said. “Nothing here is made before it comes in.”
With garage doors that open to a large patio and canned beers on the menu, Delgadillo said the restaurant is all about creating a family-friendly environment. He said because the restaurant is on private property, patrons can take drinks out to the patio or even across the way where a large open space allows for kids to run around or even engage in a game of corn hole or pingpong, should there ever be a wait.
“It’s that family environment,” Delgadillo said. “That is what we are going for.”
With the coronavirus pandemic the menu has been consolidated, but visitors will still find diverse cuisine choices, from fire-roasted Brussels sprouts, chicken parmesan and Gulf Coast seafood enchiladas to Texas ribeye and burgers.
Delgadillo said the large menu plays into to the family environment they are trying to create so that there are minimal arguments on what type of food diners should all eat. Diners can also enjoy complimentary valet parking to make the experience as stress-free as possible, Delgadillo said.
“We wanted to be all over the map to get everybody what they want, the whole family,” Delgadillo said.
