Good Morning Darlings!

I have been soooo busy recently that I have barely had a moment to breathe. Yesterday, I remedied that by taking a mental health day.

Spending the day doing laundry, dishes and polishing the furniture seemed like a total luxury. Is that weird? Ok, maybe. But at the end of the day, we had dinner at Local Three, which is not weird at all.

Housed in the former Joel space in Buckhead, this warm, welcoming space enveloped us like a warm hug. We arrived early, so we took a seat at the bar and met Andrew, the newest staff member who whipped up a cocktail based on my preference for Canton, the luscious ginger liquor. Yum. Other ingredients included a 21 yr. old Panamania Rum, bitters and creme de cassis. It was all so adult. And yummy.

Our table was ready at 8pm sharp and we took our seats. Jason, our engaging and funny server, took fantastic care of us. We also enjoyed meeting Jeremy and saying hi to Mike during our three hour dinner (we like to take our time and savor. Remember, I am having a day to unwind.) Everything on the menu was so enticing, it was tough to decide. But decide we did.

“Eggs & Bacon” started the evening. These were the best deviled eggs I have ever eaten. OMG. The plate came with 4, which one would think was enough, but I could have eaten a dozen. We also chose the Duck Fat Fried Hush Puppies. Hush puppies are usually dense, hard nuggets, but these were like beignets – light as air. They were served with a Sambal Aioli. Sambal is an Indian spice. Yup, we wolfed these down, too.

Between courses we took in the scene. There were many big groups dining together, some families and a few couples, like Eric and me. The restaurant is done up in lots of brown and so many fun pieces – some arty pigs and at the entrance, an art piece with a giant fish, that reminded me of Muddy Mud Skipper, a character on Ren and Stimpy. There were fun movie references on the menu. If you take someone on a first date here, you could quiz one another on which movie the menu is quoting. Jason told me that last week there was a dish with a steak, fava beans and a chianti reduction called, “Hello Clarice.” That tickled me.

The entrees also tickled me.

Eric ordered The Notorious P.I.G., a wonderful charcuterie sampler that included Candied Bacon, Berkshire Boar Cacciatorini, Truffled Summer Sausage, Smoked Beef Sausage and a remarkable Rabbit Hot Dog. Hold the sauerkraut, please!

Eric rounded out his meal by ordering the fries (which were light, crispy and delicious), the luscious “Charleston” She Crab Soup (topped whimsically and tastily with popcorn!), and the French White Asparagus & Hen of the Woods Mushrooms, which was a special of the night. The skill and care with which Chef Chris Hall crafts each dish is apparent. Not only by tasting the food, but by visiting with him as well. He is just interested in making people happy. And isn’t that what we all want?

My entree was the mind blowing Maple Leaf Farms Duck Meatloaf with Foie Gras Gravy. Um…yes, you heard me correctly. FOIE.GRAS.GRAVY. Who thought up this stuff? Chef Hall, that’s who. Hey, let’s take the lowly meatloaf and elevate it. I mean REALLY elevate. Not just fresh ground duck, but FOIE GRAS GRAVY. Good golly Miss Molly! Thankyouverymuch Chef Hall. I loved this. But, we must save a bit of room for dessert.

I opted for the “Blueberry Pie” ala mode. This was a little postage stamp of a treat, which I found to be perfect after such a big meal. The price is a the size of a postage stamp, too, at $4. Eric went with the Boston Cream Pie, filled with whipped cream as opposed to the traditional custard. This also keeps you from being too stuffed.

The coffee is charmingly served in special mugs made by one of the owner’s sister-in-law. I would love to have a set. They resemble hollowed out sections of birch trees. What a nice way to end our meal.

Eric and I are already planning to go back next week and take friends. Call and grab a table for yourself. You will be completely enchanted.

xoxo, Patti

Today blogging to Kenny Loggins – I’m Alright (Theme from Caddyshack)