The Atlanta Lawyer December 2017/January 2018 | Page 16

RESTAURANT REVIEW Local Three Hannibal F. Heredia Hedgepeth, Heredia & Rieder [email protected] When I was asked to review Lo- cal Three, I thought to myself, “doesn’t everyone already know all about Local Three?” After all, the local Atlanta restaurant has been serving locally inspired dishes since opening its door seven years ago at the space that used to be Joel Restaurant in Buckhead. They are located on Northside Parkway just south of the intersection of West Paces Ferry Road in the Piazza at Paces building. It can be a little confusing to find them the first time, but a hyper-detailed set of instructions are available on their website www.localthree.com. vice was attentive. We chose to order four options from the snacks (starters), plates (entrees), and sandwiches options. The Anson Mills Blue Barley Falafel is a must try. It is truly delightful as the blue barley is an incredible choice for a substitution. It comes with beet hummus, marinated tomato, cu- cumber and yogurt. I am no fan of beets and for that matter, neither cucumbers. The flavors are so well blended and spiced just right that the taste came across as just one complete flavor. The marinated tomatoes were juicy and an excel- lent complement. Aware that probably the only peo- ple who would read this review are lawyers, I sought to answer the question "What can this restaurant provide the local attorney?" Let us start with the obvious: market- ing, marketing, marketing. Once you or your guest know how to get there, the restaurant is a good middle point between many areas of town, and they are easily ac- cessible from I-75. Reservations, while not required, are recom- mend and are usually easy to get–I have made lunch reservations the morning of. While the tortillas were dry on the blackened shrimp tacos, the shrimp was spicy and tender and well complemented by the avo- cado salsa. The cornmeal crusted catfish was served with a creamy celery slaw, B & B pickles and a spicy and tangy hot sauce that had a nice kick. The celery slaw that came with the dish was like the avocado salsa with the tacos a perfect complement. The slaw was also well composed, and one was not overwhelmed by celery seed contained therein. At a recent lunch visit, myself and my guests were seated promptly. Throughout our time there, ser- 16 December 2017 / January 2018 Finally, the Philly Cheesesteak was tackled. It is not authentic, but it is not trying to be–it is Local Three’s own interpretation. Very little fried onions but the addition of Jalapeños is a very nice touch. My guests advised me that “The McDowell” must be tried. It is an actual recreation of the hamburger of legend in the Eddie Murphy comedy Coming to America–two angus beef patties, special sauce, lettuce, cheese, pickles, onions... NO sesame seeds. For an after-work drink, Local Three excels. Cited often as one of the top places to peruse a note- worthy bourbon collection, the restaurant is a great spot to spark conversation other than “work go- ing well?” The bar opens daily at 4:00 pm and you will find great happy hours specials usually in the form of a specially priced batch cocktail, which are superb. Along- side these specialty drinks are the very friendly and attentive bar staff whom will make you want to take a seat at the bar and not at the table. Recently having dinner there (the dinner menu practically mirrors the lunch but with heartier entrees provided), a dining companion asked for a bourbon recommenda- tion. Little did we know that Matt McIntyre, the resident bourbon evangelist, was working the floor. He took time to survey tastes and was generous with suggestions. So, if you are looking for a place