Local 127 to Open Tonight

Yeah I can’t wait to see some pictures from the inside of the place while it is in action. Hopefully someone reports back soon.

I went to the opening last night and thought it was great! The food was sooo good that my boyfriend and I made another reservation for this Friday night. I don’t have time to give a full report, but this is what we ordered.

Field Greens – the smoked gouda was so good and the dressing was a very fresh light olive oil with pepper and something else I can’t figure out.

Squash soup – this was complimentary. I loved this soup. It was rich, creamy and flavorful. I will def. get this again.

Chicken 2 ways – The most tender juicy chicken you can imagine.

Bourbon Ice Crea – I make my own ice cream so I’m a tough critic. I thought it was good, but I could probably make it better. The candied pecans made the whole dish. The carmel on the bottom was a sweet surprise.

The drinks – They have a pink lemonade drink with champagne. So good and not too sweet.

The register wasn’t completely set up and they only charged me $5.50 for Bombay and soda. I was shocked, because places like Nada charge like $8. The bartender said that it was wrong and would be corrected pretty soon.

Overall – The food wasn’t too rich like I thought it would be. Must try it out. Tonic Union doesn’t open for 2 weeks.

I’ve heard that there are some hard feeling swirling about the new Local 127, but since we’re out-of-towners, (a) we didn’t care, and (b) we love farm-to-table restaurants and this seemed to be the only one in Cinci.

We ate at Local 127 on Wednesday (their second night) and are returning with guests tonight. We live Madison, WI where Odessa Piper (L’Etoile) was the first chef to work with local farmers and introduce the “farm-to-table” concept to local foodies with 30 years ago. Alice Waters is another of our she’roes. We visit Chez Panisse every time we’re in the SF Bay Area.

Local 127 holds up to these benchmarks…and more. Chef Steven Geddes is committed to local farmers and food that’s prepared with care. On his menu, Chef Geddes proudly lists the farmers who’re working with him to bring their best to Local 127. He also lists his inspirations. At the top of the list: Grandmothers.

The Wine
Chef Geddes is himself one of only 130′ish master sommeliers, and if you’ve ever seen the wine collection at Aureole in Vegas (which he collected), you know you’re in for great pairings. In addition to his own expertise, we learned that Chef has had three other expert sommaliers come to Local 127 to advise on the wine list. Two wines to note: (1) a Champagne’ish offering from New Mexico and (2) a great red from Ohio.

The Food
By the time you read this, the menu will probably change. That’s how it is with farm-to-table; when the food’s in season, it’s on the menu. We had the last of the season tomatoes – the heirlooms are bursting with the last of the summer sweetness. (If you’ve ever eaten a tomato in January and noticed that it tasted like nothing, you’ll be delighted to remember what a tomato is supposed to taste like. As my dining partner said, “I didn’t think I liked tomatoes, but these are great!”)

We shared a large portion of the creamy rice, which was served with three kinds of mushrooms. Delish. (Why doesn’t Chef Geddes call it “risotto?”)

I had a tasting menu of the cured meats with pickled bits. Amazing each and every one. I’ve heard that the Chef recently cut into a ham that’s been curing for 22 months, and I’m keeping my fingers crossed that I get to taste that tonight! All the pickled bits – beans, watermelon rind, corn – did what they’re supposed to: make your mouth pop. YUM! They’re canned on site, and I wouldn’t be surprised if they use Mason Jars.

The dinner rolls knocked my socks off. (I know; it’s my weakness.) My 82 year old mother is a well-respected baker, and these rolls were as good as any she’s served. All bakery items are made on site.

My dining partner had squash soup with garlic chips. I’ve heard the garlic chips were an accidental invention; a line cook breaded the garlic slices before frying. The result was delicious, and now diners get to try this happy mistake, as well.

By the time the cheese board came, we’d been eating for over two hours. But we never felt rushed. Chris, our server, reassured us that our butcher block table was ours for the night. And we were grateful to have the time to enjoy such a carefully prepared and served meal.

Of course, the seasonal menu will change frequently, but diners should look forward to a true meal, with food that tastes like it’s supposed to! We’re thrilled that Cinci has a farm-to-table restaurant, and hope it will catch on with locals.