Chef News

Chris McKinley of The Local in Downtown Phoenix: "We Just Want to Have Fun"

Page 4 of 4

One song to describe The Local: "Smooth Operator" by Sade.

Your favorite dish on the menu and why: I love the bone marrow because when you're done, you can do a shot out of it! Pass the Jameson, please.

The next project/dish you're working on: I've got about five to seven new dishes for a happy hour menu. Everything will be between five to eight bucks.

Your three biggest sources of inspiration when it comes to food: 1. Local farms. 2. All the great restaurants we have in the Valley inspire me. 3. The people I work with, including Adam.

Two things you want everyone to know about The Local: 1. We're open! Ha-ha. 2. Think of us as a come-as-you-are type of spot. I wanna see bone marrow orders in shorts.

Your earliest food-related memory: I loved picking eggs at my grandma's farm in Arvin in northern California.

The most memorable meal you've ever had: Jean-Georges at Trump Tower in NYC. It was 17 courses, I was with two friends, and we were all dressed in three-piece suits.

Two ingredients you enjoy using the most: Pork and, um, pork.

The most overrated ingredient: Truffle oil has gotta go.

Your favorite food trend right now: It seems everyone has a poutine on their menu right now.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Saria
Contact: Lauren Saria