A new food truck called Scratch Deli is offering midday fare outside of Wine World Warehouse (400 NE 45th St.). Scratch Deli offers sandwiches and soups made from, well, scratch. Owner Ian Thackaberry is a former butcher at Whole Foods, and anything that isn’t made in-house is supplied by local farmer’s markets.
Sandwiches from chicken salad to a Blue Cheesesteak Sandwich are priced between $6-$7, and you can get potato salad or chicken noodle soup as a side for under $3. There are gluten-free and vegetarian options available.
Revised: Scratch Deli’s hours at Wine World are Monday-Saturday (11AM to 7PM).
I wish they were more specific as to what the vegetarian options are.
Here’s the contact info from the website. If you get any details, it would be great if you’d post it here. (425) 269-2427 [email protected]
Woo hoo! Can’t have enough food trucks in the ‘hood, as far as I’m concerned. Can’t wait to check them out.
Every sandwich is available vegetarian by using fresh, organic mushrooms that I get from the farmers market as the sandwich base.
Hey Ian! This looks great. I noticed your menu mentions a hazelnut pesto aioli…is this the only ingredient you have that has nuts? I have a peanut and nut allergy, and would love to know beforehand so I don’t visit your truck only to walk away empty-handed. 🙂
Cannot WAIT to try! Will be up this weekend for sure if not sooner 🙂 Thanks for the heads up Wallyhood – always giving me the best reasons to love my neighborhood.
I also have peanut butter for a pb&j, but those are the only nuts.
This is a GREAT addition the neighborhood – Watch out Portland, Seattle is coming on strong with a wide variety of options. Pinkys down the street is doing great – and now Scratch! Bring on some more. Ian is a hard working “honey badger’ and his determination and hard work is paying off. Wait till he moves out near 45th !
Hi, just got back from Portland. My traveling buddy and I walked through one block of food “trucks,” set up like a mobile home park, with the facilities semi-permanently stationed on top of cinder blocks. We looked around and saw containers for recycling and garbage–the garbage ones filled to the brim with paper plates, food waste, and the like–but nothing for compost.
That seems like a step in the wrong direction, so I’m curious, how does it work in Seattle for food trucks when it comes to recycling, garbage, and compost?
Lame. Even though their website said they were open on Mondays at 11:00 they were not. it took a significant chunk out of my lunch hour. Won’t be going back.