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Local Three – Atlanta

Then There Were Three
In the fall of 2005, Ryan and Todd sat next to Chris Hall during a meeting at the Atlanta Food Bank. Chris was then chef at the downtown Sundial Restaurant. The three began chatting and became friends. M&T’s was close to Hall’s home and he soon was a regular. As Hall thought about opening his own restaurant, discussions with Ryan and Todd on how to get started became more frequent. To make a long story short, a few beers and cooked hogs later, a partnership formed and the idea for Local Three was born. Now several years later, we’re finally here and what was once just an idea is now a restaurant.

We buy the freshest ingredients we can find. We cook seasonally because that’s what is fresh and best. We
support local farmers and businesses whenever we can, because it’s the right thing to do and the best flavor naturally follows.

We believe that great food doesn’t have to be tremendously expensive and is best enjoyed in a casual atmosphere amongst friends and family. We try to be “green” whenever we can. We believe in sustainability, both
environmentally and fiscally. In the end, it all comes back to that little mantra: you can’t argue with delicious.

 

Place Categories: American Restaurants, Bar Dining, Cuisine, Farm to Table, Features, Outside Dining, Private Dining, Southern Restaurants and Weekend Brunch

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