Local Three Kitchen & Bar
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Local Three Kitchen & Bar Restaurant Review: Three owners and colleagues, Chris Hall, Todd Mussman and business partner Ryan Turner, are the locals whose collaboration inspired the name. "Local and seasonal" is the operative mantra. Beyond local, they look to regional suppliers: North Georgia's Springer Mountain chicken composes the potpie, while Gum Creek Farms in West Georgia contributes the pork. The phrase "Foie Gras in Flip Flops" sums up the trio's approach to food. For a snack or opener, duck fat-fried pickles give you big slices of cornmeal-crusted pickle that arrive at the table almost dangerously hot. The sambal-accented mayo that accompanies them doesn't raise the heat factor too grievously. Ravioli --- their fillings varying from menu to menu --- are potentially tasty. The P.I.G. sampler rounds up candied bacon, lardo, kabanosy and similar goodies with accompaniments. For brunch, look at the cheddar scramble, for which the sausage is house-made. What Southerner wouldn't love the sweet potato bread pudding? And all ice creams are made in-house. The wine list is a study in surprises, including a good selection from Slovenia. Coffee is Indonesian.