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Website connects restaurateurs with service industry pros
A couple of years ago, if you had asked Fred Castellucci (the Iberian Pig, Double Zero Napoletana and Sugo) what his biggest problem was, he’d have said finding reliable staff for his restaurants. Like many restaurateurs, Castellucci relied on Craigslist to fill his openings.
Details on Common Quarter Opening in East Cobb
The team behind Muss & Turner’s, Local Three and Eleanor’s—Todd Mussman and Ryan Turner, along with Chris Hall (Local Three) and Chris Talley (Muss & Turner's)—have a new restaurant in the works. Common Quarter will be a neighborhood restaurant with coastal influences located in East Cobb. Replacing Chepe’s Mexican Grill (which replaced Fellini’s Pizza), Common Quarter is scheduled to open on July 1. Below, Talley and Hall share details on their vision for the restaurant.
Local Three Kitchen and Bar
Buckhead’s honky-tonk fantasy puts equal and abundant efforts into beer, wine, and spirits (sixty bourbons by the glass!). To our tastes, though, suds best match the kitchen’s red-blooded bravura.
I dial the number for Local Three around noon on a Wednesday, hoping to snag a reservation for Friday night. "Let me guess," I say to the woman who ansers. "You only have 4:30 or 11 p.m. available?" She laughs, her voice dissolving into the lunchtime din behind her. "You’re not far off. We have tables left at 5:30 or 10." During these recent lean years in the Atlanta food scene, I’ve fallen out of the habit of calling ahead for dinner plans. This place is forcing me back into the routine. I settle for 6:15—the following Tuesday.
Into the Fire
Still, how did a glorified sandwich shop in Smyrna get hold of this thing? And why did these three think they could succeed where one of the best chefs in the world failed?
Q&A with Chris Hall of forthcoming Local Three
ATL Food Chatter: September 13, 2010 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) At whiplash speed even for the restaurant world, word first spread in June that Joël was closing, and then it immediately became known that the restaurant space would be taken over by Todd Mussman and Ryan Turner of Muss & Turner’s. They have partnered with chef Chris Hall, whose resume also includes Fourth & Swift and Canoe and who will oversee the (epic) kitchen in the restaurant—due to open late October or early November—that the trio is calling Local Three. Hall tells us about the space overhaul and menu philosophy.