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Local Three Kitchen & Bar

3290 Northside Pkwy. (I-75, exit 255, W. Paces Ferry Rd.) Send to Phone
404-968-2700 | Make Restaurant Reservations | Menu
Sourcing regionally produced ingredients, three restaurant-savvy locals do them justice on the plate.
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Local Deals: 120 * 90

Cuisine
Open
Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.
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Local Three Kitchen & Bar Restaurant Review

: Chef Chris Hall, Todd Mussman and business partner Ryan Turner, three owners and colleagues, are the locals whose collaboration inspired the name. Find the restaurant through the building's doors, then turn right to encounter the entrance to Local Three. "Local and seasonal" is the operative mantra. Beyond local, they look to regional suppliers: North Georgia's Springer Mountain chicken gets the nod for the dishes featuring that poultry, for instance, while trout comes from north Georgia and flounder from the waters off North Carolina. The phrase "Foie Gras in Flip Flops" sums up the trio's approach to food. The kitchen reaches into a variety of culinary traditions then plays with them, creating the likes of a trumpet mushroom "bulgogi" with collard green kimchi. Kung pao root veggies come with peanuts. Colorado lamb winds up in a shawarma treatment. The P.I.G. sampler gathers a variety of pork products from around the country; some sausages are house-made. Local Three makes its own ice creams, and the desserts change almost daily. But take a look at the bread pudding as its composition is sure to be interesting. The wine list is a study in surprises, with many offered by the glass.

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