— TheToothfish

You Had Me at Foie

I do love a restaurant that’s consistently fantastic. Such breeds are rare in the culinary world, so when we encounter such a creature, we must worship it. We must give it our full attention and love and tell our friends. So now, go tell your friends to make reservations at Local Three. It’s wonderful.

My previous meal at Local Three was strong, but I wasn’t sure whether I liked Empire State South more. Well, after Local Three round 2, Chef Hall has the edge. Now I’m going to let the food do the talking. Enjoy.

Foie Gras “Cheesecake” Strawberry Jam, Spiced Walnuts

I love foie gras so I’m willing to try it in any form. Foie gras cheesecake is a new one for me. Chef Hall said the dish took the kitchen two weeks to perfect. I can say to you now: the dish is ready. What starts off as a straight cheesecake quickly glides into smooth foie gras heaven. The strawberry jam and spiced walnuts lifted the entire moment. These are the kinds of multi-layered experiences I live for.

Blistered Thin Beans - Crispy Spring Garlic, Lemon, Bottarga. Fresh and straight (although I could have standed for more salt)

El’s Beef Tartare, Capers, Shallots, Mustard Seed Oil

Raw meet isn’t everybody’s game. I’m certain that my mom is going to call me shortly after I publish this post and warn me about the dangers of raw meat. Local Three’s beef tartare, though, works well with mustard seed oil and the accompanying pieces of flatbread. It’s a buttery, delightful dish.

Panko Crusted Atlantic Flounder – Smoked Ham, Roasted Mushrooms, Spring Pea Succotash

Texture here is this dish’s strong point. A crunchy exterior complements a flaky, warm interior. Here is dish that anybody can love.

Maple Leaf Farms Duck Meatloaf – Celery-Potato Puree, Sugar Snap Peas, Tomato Jam, Vanilla

Here we go. Meatloaf. It’s such a sore point for me. I grew up on dense ground chuck topped with ketchup. Such dishes are labors to get through, so when my friend Tim said I should consider ordering this dish, I had a mini-duel with myself. On the one hand, I dislike meatloaf in general. On the other hand, maybe Chef Hall can change my mind. Good thing the latter mindset won. The meatloaf was one of the highlights of the night, the inside a loose mixture of tender duck that finds a best friend in the sauce.

Apple Pie, Cheddar Crisp, Rosemary Ice Cream

By this point, Tim and I were very full but being the warriors that we are, we pushed onward in the hopes that Chef Hall could surprise us one more time. He did. A flaky puff pastry with, as Tim pointed out,  the perfect warm interior. And rosemary ice cream? Call 911 because I’m about to go ham on this dessert.