Taste of the Month: Skratch Labs Table

Skratch Labs Table isn’t just for athletes. While bicycle shorts and clicking shoes are commonplace in this vibrant eatery, Executive Chef Aaron Thebault has created a menu offering “nourishing food that is approachable for the community.”

“The concept is based around the evolution of Skratch,” Thebault explained. Skratch Labs began as a “secret drink mix” that eventually became a widely popular line of nutrition products developed by Dr. Allen Lim. While on the Tour de France, Lim discovered that teams who ate together performed better — an idea that ultimately inspired the creation of a Skratch Labs food truck.

Since then, the concept has evolved from its original brick-and-mortar location and a limited-menu space on the east end of Boulder’s Pearl Street into the fully realized restaurant that opened in the Ideal Broadway Shops this past August.

“Since we moved here, I feel like we have captured more of the community,” said Thebault.

Before a “happy accident” landed him at Skratch Labs Table, the dynamic chef cooked in some of Chicago’s most celebrated kitchens. Thebault’s résumé includes the award-winning Girl and the Goat along with stops in the kitchens at Spiaggia and the Chicago Cubs, to name a few. After relocating to Nashville to help open a hotel at the onset of the COVID-19 pandemic, Thebault and his wife decided to step away from city life and settle in Boulder. As the father of a young child, he longed for more work-life balance and a healthier environment for his family.

When initially applying for the position at Skratch Labs, Thebault admitted he had no idea what he was stepping into. “Skratch didn’t even have a restaurant website at the time,” he said. However, after meeting with Dr. Lim, things quickly fell into place.

The food at Skratch Labs Table is both nutrient-dense and delicious. “There is heavy Asian influence, but we cook whatever we want,” said Thebault. “Rice is part of the startup of Skratch — the grain is easy to digest for athletes.”

Among the most popular dishes are the Salmon Bowl featuring coconut lime dashi broth, serrano, and pom seeds over rice; the Skratch_labs_Tablewith rice, sweet potato, edamame, kimchi, cucumbers, carrots, and kale; and the Tuna Poke Bowl, a “happy accident” that began as a popular special.

A revamped dinner menu will also be available on weekends.

Beverages include coffee-focused drinks, Skratch recovery lattes, and a small selection of beer and wine.

Skratch Labs Table is open Monday through Thursday from 8 a.m. to 4 p.m., and weekends from 8 a.m. to 9 p.m.

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