Was thrilled to see this great place acknowledged in your paper, but sad to see that one of the chefs name was not mentioned...the unassuming Neal Johnson has brought his own flavor and is an asset to the establishment...!
By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Omelets made up the savory half of the brunch offerings (along with some dishes from the regular lunch menu), and again, you could feed two hungry people with a single four-egg omelet. While most of the food at Local Breeze was rich and comforting, the namesake omelet was considerably lighter (relatively speaking). Topped with translucent slices of prosciutto, the thick half-moon of egg was filled with roasted asparagus, tomato, basil, and goat cheese.
Meanwhile, the Cholla Bay omelet should've been the namesake. Stuffed with sautéed shrimp in a creamy, green chile-studded sauce, it was every bit as spicy and luscious as the Fire Island pizza. Depending on how much more heat you can handle, I recommend it with either a sweet, Grand Marnier-kissed mimosa or a potent Bloody Mary.
606 N. 4th Ave.
Phoenix, AZ 85003
Region: Central Phoenix
And be sure to sit under the misters on the patio, summer be damned.