The Local’s Southern flair in South Tampa led to an enjoyable experience for CL Food Critic Jon Palmer Claridge. Splendid cocktails? Check. Southern flavors that speak to the swanky restaurant’s roots? Yup, the newcomer has those, too. There’s also no shortage of inspired, down-home twists on classic dishes. Check out our review here, then flip through Chip Weiner’s photos of what Claridge ate during his visit.
Chicken pot pie swaps pastry for delicious cornbread topping to cover chunks of juicy chicken interspersed with sweet peas, carrots and celery in a succulent herb gravy. Credit:Chip WeinerIt’s delightful. Credit:Chip WeinerSkillet pot roast stuffs a tiny cast-iron pan with an ample chunk of slow-braised beef surrounded by a panoply of root veggies, which glisten in dark gravy fragrant with rosemary and thyme. Credit:Chip WeinerThe seasonal parfait in a jar layers citrus cake crumbs with key lime mousse and whipped cream. Credit:Chip WeinerAnother Southern twist: The Devil’s Eggs, which breads and then deep fries a quintet of hard-cooked egg white halves before piping them with the spicy yolk filling we’ve come to expect. Credit:Chip WeinerAdd a garnish of thin jalapeño slices and a crisp piece of bacon and you’ve got a starter that’ll have Satan’s pointy tail wagging. Credit:Chip WeinerRock the South is an inspired down-home variation on oysters Rockefeller. Credit:Chip WeinerThe Local opened earlier this summer, breathing fresh life into the building formerly occupied by Square 1 Burgers & Bar. Credit:Chip WeinerPatio dining is offered out front. Credit:Chip WeinerThere’s even a comfy orange couch. Credit:Chip WeinerSous chef Sean Ball, right, with chef Alex Leinhauser. Credit:Chip WeinerThe swanky restaurant’s bar area. Credit:Chip WeinerThe wine list highlights reliable producers, while the beers on draft cover a range to please most palates. Credit:Chip Weiner“Eat, Drink, Be Local” is the tagline of this South Tampa newcomer. Credit:Chip WeinerThe Whole Hog isn’t far from the truth. Credit:Chip WeinerA huge 20-ounce, bone-in pork shank rises from a bed of creamy risotto dotted with wild mushrooms. It’s bathed in a coating of “momma’s gravy” that pools up around the shank as you shred the tender meat. Credit:Chip WeinerTruly a pork lover’s dream. Credit:Chip Weiner
