“Northwest winters were rough on prospectors, who clung to their convictions even when their frostbitten fingers were falling off and their sled dogs were dying. And, judging from the recent scene at Local 360, they haven’t been much kinder to single-minded restaurateurs who insist on making no seasonal exceptions when stocking their larders.”Read Hanna Raskin’s full review of Local 360.Photos by Joshua Huston.Published on May 12, 2011
The aforementioned pig ear.
Asparagus soup.
Lamb balls.
Pork chop with spring onion soubise, brussels, and cherry jam.
Braised rabbit with spring vegetables, potato puree, mustard.
Waiter Lucas Werdal delivers the goods.
Rustic seating.
Interesting view.
Bartender Nora Furst making the Ballard cocktail: Apple Brandy, Apple Cider and SpokaneaE™s own small batch Dr Fly Gin
aEœThe Kitchen CrewaE On the left Cook Scott, in the middle Executive Chef Mike Robertshaw, and on the right Sous Chef John.
