Tucked away in a Tuscan Villa inspired office building, three Atlanta locals decided to bring their passion for food, bourbon and The Dude to the masses. Todd Mussman and Ryan Turner already had success with Muss & Turner, when they decided to take over the old Joel space. They brought Chris Hall, the former Chef de Cuisine of 4th and Swift to helm the kitchen.
A down-to-earth spot with ambitious food, Local Three opened with a splash. With a kitchen the size of two restaurants, they are able to make everything from scratch. This includes butchery. At times resembling a high school shop class, the talented hands in the kitchen take apart whole hogs with care to bring porky goodness to your plate. If pork’s not your thing (we hardly know where to begin if that’s the case), these guys will whip up a trout dish so incredible that you’ll be guarding your plate from your fellow diners, cave man style.
Not content to just have what everyone else serves, Local Three has a jaw dropping selection of bourbon, Let the knowledgeable staff guide you through the wonderland of Southern elixir. Putting yourself in their hands is never a mistake. Beginning in mid October, they will be serving a specially distilled Woodford Reserve Bourbon benefitting STAPLEHOUSE.
In a town that loves it’s brunch more than almost anything, Local Three is at the top of the list of go-to spots. Each week they open the kitchen for the hordes of brunchers with visions of Bloody Marys and Eggs Benedict dancing in their heads. Go back as many times as you want for your fill of fresh pastries and hot dishes.
Locally produced cheese has skyrocketed in quality in the last few years, and these guys want to bring it to their hungry customers. A constantly rotating selection is offered.
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