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Top Chef Season 15 finalist Chris Scott is known for his unique take on Southern cuisine with Philly roots dubbed Amish soul food, which he regularly cooked up for the judges in Colorado. Based in New York City, Scott's restaurant, Butterfunk Kitchen, is home to his most inspired dishes — all of which exude the Pennsylvania-Dutch-meets-the-South vibe he's going for. From a family scrapple recipe to braised brisket, The Feast caught up with Scott at his Brooklyn spot for the ultimate tour... and taste test.
"I grew up on scrapple from an ancient, old recipe that was done by my grandmother," Scott told us as he prepared Nana Browne's Scrapple in the cozy kitchen nestled between his main restaurant, Butterfunk Kitchen, and its next-door café, Brooklyn Commune.
The appetizer is a sort of warm pâté served with pumpkin bread, sage, squash mostarda, and molasses that's "up a bit" from Scott's nana's original with plenty of soul-warming flavor.
Since Top Chef put his business on the market, things have been quite busy for Scott, who said by 5:45 p.m. — 15 minutes after the restaurant opens for service — there's a two-hour wait. While the foot traffic is great, he said, "We really don't want you to have to wait for two hours."
Diners from all over the U.S. are traveling to get a taste of Scott's TV-famous cuisine (cough fried chicken and biscuits cough), and he plans to renovate the space to make it even easier to serve the masses.
Can't make it to Brooklyn just yet? Watch the video above to peek inside the space that Scott calls home — literally. He and his wife, who handles front of the house, live in an apartment upstairs with their children.
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