Though The Local has been "soft open" for a few weeks now, and the restaurant has announced it will be officially open to the public as of tomorrow, Saturday, April 12. That means chef Chris McKinley and bar master Adam Hargett have finally settled on a menu of upscale, innovative food and drinks they'll be serving six days a week.
And as a bonus: They'll be doing Sunday brunch.
See also: The Local Brings Upscale Fare and Casual Dining to Phoenix
We've sampled a few of the bites and drinks that made it onto McKinley's final menu. If you're asking for suggestions we promise you can't go wrong with the roasted bone marrow with lamb bacon and fennel onion jam. Of course, it's hard to ever go wrong when combining luscious bone marrow with fatty bacon, but McKinley's dish makes for a memorable appetizer. The Crispy Pig Ear Pad Thai is also an early favorite, with deep fried slices of cartilage-y pig ears, pickled Fresno chiles, and cilantro avocado yogurt. If you like the pig ears at Crudo, you're going to like these, too.
You can check out the full menu on the next page. Some other highlights include a Grilled Pork Head Cheese Bahn Mi (seems like McKinley might be a fan of offal!), Braised Oxtail Tortellini, and Chicken Fried Quail with aged white cheddar and poblano biscuits.
The restaurant will be open Tuesday through Saturday serving lunch from 11 a.m. to 2 p.m. and dinner from 5 p.m. to midnight. On Friday and Saturday the restaurant will be open late as promised, serving a limited late-night menu until 2 a.m.
The restaurant will also be offering Sunday brunch from 11 a.m. until 4 p.m. (so you can sleep in if you want). The menu will change weekly.
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