I have been a frequent visitor to Local Three since they opened in December and have loved their simple approach and ever changing menu. After seeing the @hungrysouthernr video http://bit.ly/bwK7VT about their incredible kitchen, I had to see the it (4000sq ft!). My friend @bap2445 and part-time photographer heard they had a chef’s table experience and he and his wife went two weeks ago and raved about it; that says a lot, since he is a much bigger “snob” than I am! They really don’t advertise this experience, and nor should they; it’s not for everyone and is not some upscale, blue blood, opulent overpriced soiree. You are in the kitchen, staring straight down the line and getting a taste of all the action, good or bad. It’s not a staged, only for you dinner; you get to see the frenetic pace and orchestry of a true dinner service at an up-and-coming great, young restaurant…and it is invigorating. The Chef, Chris Hall and their sommelier (fancy), Mathew Lathan, were our main hosts and couldn’t have been more hospitable and open to sharing stories about the food and the wine. They are both down to earth folks who would gladly share a beer and talk shop. The “table” is basically behind the counter of an unused cold or warm storage drawer/prep area that backs into a larger storage and prep area.
Line in action
Another view of the line, but I really just liked this pic!
After some introductions and a glass of rare Argentinean sparkling wine, the onslaught began. Chef Hall prides himself on fresh seasonal ingredients and the first did not disappoint. Strawberries with arugula and goat cheese; so simple yet so awesome!
Strawberry arugula salad
Each course was paired with an incredible, wine most of which were unexpected but worked well with the food; it’s obvious there was a great deal of thought and experimentation put into this meal. Next was royal red shrimp (sweet gulf shrimp – my favorite; in Seaside hit Shrimp Shack) with sweet-pea hummus, and it was a knockout; so sweet and delicate…can you tell I liked the meal???
Royal reds w/ sweet-pea hummus
The light, spring-like dishes kept coming with an almond-panko encrusted flounder with fava beans and eggplant puree; the crust on the flounder was perfect!
Almond-panko crusted flounder
The light, playful side of the meal was obviously over when this mushroom, truffle concoction over creamy polenta came out. The smell was incredible and I could have this at my last supper meal and die happy; again simple but elegant. This was paired with the first red of the night, a Plan Pegau Chateauneuf du Pape, which made a perfect complement; I would be in trouble if I could find this readily available…
Mushrooms & Polenta
The next course was one of my all-time favorites…braised short-rib!!! It was served over kimchi with a tangy bbq sauce and accompanied by my favorite wine of the evening…a German Pinot Noir! I know…obviously I have a lot to learn because I didn’t even know there was such a thing as German Pinot…those crazy Germans!
Braised short rib w/bbq and kimchi
The hits just kept on coming, with one of Chef Hall’s new creations, duck meatloaf with foie gras gravy…do I need to say anything else…yes, it was served with super fresh beans on a heaping ton of whipped mash. Really…all the dish portions had been perfect until this baseball-sized mass of awesomeness came out. Up to this point I still felt pretty good about my calorie consumption…curse you chef!
Duck Meatloaf - like an offering for Zeus himself!
After a nice refreshing, palate cleansing lemon sorbet came the cheese course, complete with artisan honey and strawberry preserves! I didn’t take notes (amateur) and couldn’t remember all the cheeses, see their menu for more info (http://www.localthree.com/food/dinner.html), but the caveman Blue from Rogue Creamery in Oregon was off the charts!
Caveman Blue
Finally the desserts came and continued on the train on great food; the take on a Snickers bar was amazing and could be sold at the finest restaurants in the world. It was one of those dishes that make you pause and contemplate life as it melts in your mouth.
"Snickers" bar
Pastry station in action!
Whoopie Pie
I highly recommend this experience if you love food and like to talk about it with folks in the know and who do it for a living. I have been in plenty of professional kitchens, and you would have thought they weren’t busy by the calm demeanor of the staff and the fluidity in which they cranked out dishes. To my surprise, when we left through the dining room, they were slammed with a wait. It just goes to show what a good conductor can create and guide in the midst of chaos!
Chef Hall - I tried to get a good action shot, but he never stopped moving!
Great review Dan! I definitely want to try it! I’m excited about the fact that I can eat all but one of the dishes you reviewed!
Wow. Great post, Dan. That place looks delicious. Props for the decent pics too.