The Local

Well I don’t know how they do it, but The Local just keeps getting better and better. Despite a less than ideal location in a strip mall on a very busy intersection (Airport Pulling and Pine Ridge roads) and little to no advertising, The Local has developed a loyal and very hungry following. This farm to table and sea to table restaurant features almost all local ingredients, which means the menu changes daily depending on what’s available, what’s in season and what’s fresh. But don’t think this is a health food, all vegan, tofu kind of place. Not at all. In fact I’m always surprised by the amount of meat on the menu, from skirt steak sandwiches to braised lamb stroganoff to a daily butcher’s cut of pork. I guess meat is always in season. And the seafood selection, which almost always features items such as Pine Island clams, snapper and Gulf shrimp is guaranteed fresh and locally caught. The food coming out of this kitchen is hearty and flavorful and surprisingly innovative. I love the slow-cooked dishes like the pot roast with Grandma’s veggies or the mustard roasted free-range chicken breast. They really show off the kitchen. This is the way my grandmother cooked – what was local from her own garden or a neighboring farm and what was seasonal or pickled. The menu also features flatbreads and pizzas, plus lots of pasta dishes at dinnertime. But unlike my grandmother’s house, vegetarians and vegans have lots of options here as well with grains and salads being a major part of the menu. The Local has more than 20 different flavors of cake, available to mix with almost 20 flavors of icing and fillings plus pies, muffins, cheesecakes and much more.  They offer a large variety of craft beers, both local and international, a small but fun wine list and a daily agua fresca – an in-house blend of fresh fruit that’s always delightful. The Local recently added a custom cake service.

 

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