From the restaurant's website:
"We feature an upscale modern American menu, emphasizing straight-forward, approachable cuisine that both looks and tastes clean and composed. This means simply but skillfully prepared ingredient-driven dishes that reveal our commitment to using the highest-quality products, in season. The inspiration behind Local's menu reflect Chef Tracy Miller's classic and diverse culinary influences, and yet her interpretation of these influences consistently lead her back to creating food that is distinctly contemporary and, as our name would have it, local."
Reservations suggested. Beer and wine available. Serving dinner Tue–Sat. Closed Sun–Mon.
"Steak and eggs" is a deceptively humble name for her most ambitious starter: Two quail eggs fried sunny side up are jauntily propped against an orderly mound of caper-studded steak tartare."
— Bill Addison, The Dallas Morning News, May 18, 2009
From the restaurant's website:
"We feature an upscale modern American menu, emphasizing straight-forward, approachable cuisine that both looks and tastes clean and composed. This means simply but skillfully prepared ingredient-driven dishes that reveal our commitment to using the highest-quality products, in season. The inspiration behind Local's menu reflect Chef Tracy Miller's classic and diverse culinary influences, and yet her interpretation of these influences consistently lead her back to creating food that is distinctly contemporary and, as our name would have it, local."
Reservations suggested. Beer and wine available. Serving dinner Tue–Sat. Closed Sun–Mon.
"Steak and eggs" is a deceptively humble name for her most ambitious starter: Two quail eggs fried sunny side up are jauntily propped against an orderly mound of caper-studded steak tartare."
— Bill Addison, The Dallas Morning News, May 18, 2009