The team has just as much fun with experimenting and handcrafting the drink menu, which they describe as “meticulously crafted pre- Prohibition cocktails.” “We pride ourselves on our ingredients,” said Lalim. “We make our own grenadine, simple syrup, and squeeze juices fresh daily. That attention to detail comes out on your palate.” Some of their craft cocktails include the French 75 with Beefeater Gin , fresh lemon juice, simple syrup, and Prosecco , and the Sazerac with Overproof Rye , muddled sugar, bitters, and Absinthe . Whether it’s in a cocktail, on the rocks, or neat, guests can explore more than 60 bourbons. The Local also has a rotating selection of 36 beers on tap with local favorites, regional craft brews, and seasonal selections, and has a curated list of wine by the bottle or glass. “This place is the one I’m most proud of.” KYLE LALIM of his restaurant portfolio
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