2936a Elm Street
Dallas, TX 75226
Appetizers: Local’s Fried Green Beans (creamy thyme + garlic infused dipping sauce)
Tomato Basil Soup, Grilled Cheese side
Entrees: “Fleur-de-sel sprinkled wild salmon” (parsnip whip, flash-fried spinach + pinot noir reduction)
“Grilled Grass-Fed Tenderloin Filet” (panko-crusted tater tots, baby arugula + balsalmic finish)
Local is situated in Deep Ellum, marked by a small, but graceful sign that you will miss if you’re not careful. Having made a reservation, the host seated us promptly in a room farther back in the restaurant, allowing us the opportunity to wind through part of the restaurant. The restaurant is comprised of several different rooms, divided by velvet curtains, sleek white walls or crackled glass partitions and defined by mid-century contemporary artwork. The dim lighting set an elegant and sophisticated ambiance. I did not find out until later that this location is the former home to the Boyd Hotel, a Dallas landmark known to entertain jazz greats and even the infamous Bonnie and Clyde!
Once seated, I started with a glass of “Ara Single Estate” sauvignon blanc. The wine list is fairly extensive and unique. Kirkland enjoyed a cocktail. After a comfortable amount of time to enjoy our initial drink selections, our waitress requested our orders for appetizers. After discussing our options with her, we landed on the Fried Green Beans, a “Local” classic that we were told we could not leave without trying. Also, Kirkland decided to jump in with a second appetizer tomato basil soup with miniature grilled cheese sandwiches. The Fried Green Beans came out first. They were incredible, amazing and unlike anything I had tasted before. They came with a creamy dipping sauce accented by thyme and garlic, a perfect accompaniment to the battered and fried green beans. The tomato basil soup and mini grilled cheese sandwiches followed, which I was able to snag a quick taste; delicious and simple, a classic American dish.
For our main entrees, I chose the salmon and Kirk chose the tenderloin filet. Now, for our second drinks we followed the advice of the menu, which provides drink pairings for each appetizer, main dish and dessert on the menu. I love a restaurant that gives you suggestions; mainly because I am indecisive and have the tendency to become overwhelmed when making a decision, but also because I am just beginning to embark on the journey of “food and wine pairings.” (Read about the beginning of my journey when I blog about Napa). Kirk and I both chose the recommended wine pairings for our entrees, the “Hook + Ladder” pinot noir for me, and the “Pedroncelli” cabernet sauvignon for him. Both cooked to a perfect medium, the salmon and the filet held all the flavor and juice to the last bites. The salmon sat on a bed of whipped parsnips (which I had never eaten, nor knew that it is a close relative of the carrot); which tasted semi sweet and more like potatoes. Alongside the whipped parsnips sat a serving of flash-fried spinach. The grilled filet sat next to some richly delicious tater tots and a bed of tasty arugula. We were in food heaven. Chef Tracy Miller emerged from the kitchen to greet the patrons in our room, stopping by our table to make sure that all food met our desires. Mouths stuffed with food, we both nodded to show our gratitude. We finished our dinner and our wine and relaxed for a while longer. The waiter did not rush us, which I am always thankful for and brought us a bite of dessert, compliments of the chef.
Dining at Local is a true experience. Chef Tracy Miller and staff work to ensure that your time with them is more than just about eating out. It is about taking you back to the 1950’s with the décor, the 1940’s with the jazz-era themed tunes and the 1930’s with the pure elegance meant for a special dining experience. Local is great for any occasion. I love Local and cannot wait to go back.
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