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Scratch Bar is "moving heavily in the direction of a wine bar," says chef/owner Phillip Lee. Dave Fernie (Pour Vous) crafted Scratch Bar's inaugural (wine-based) cocktail list, and since then Lee has tripled the restaurant's wine selection. To celebrate, staff wine expert Joe Ochs will run a beginner/intermediate wine class with food pairings for $125/head at Scratch Bar's new chef counter on December 29. Seating are at 6 and 9 p.m. with 11 seats open for each, but half are already claimed. [~ELA~]