My husband and I have been kind of Local burger-obsessed this summer and on a quest to find the perfect combination of toppings (well, I confess, it’s probably more me than anyone).

I think we’ve gone to the bar every other week to get burgers. Gulp. Don’t tell my doctor.

And apparently, we’re/I’m not the only ones/one enamored with the custom-built burgers.

Since opening in mid-June, the Town Square restaurant has sold so many burgers that when sales hit 10,000 they decided to start a little competition. Whoever orders the 15,000th burger wins lunch for two. (As of Thursday afternoon, they had sold about 12,440.)

So what makes this burger such a stand-out? Well, if we had included it in our first issue, we probably would have called it The Homegrown Burger. Whenever Local needs beef for their burgers, chefs Will Bradof and Paul Wireman simply text valley rancher Chase Lockhart, who gets a cow (grass-fed, of course) from his family’s Lockhart Cattle Company in South Park.

Local’s chefs do the butchering in-house and grind the meat to create the quarter-pound, all-beef patty. That’s served on a Persephone bakery bun with house-made mayonnaise. Talk about knowing the source!

For $7, you can get a single (doubles are $9, and triples are $12). A buffalo burger option is $14, and the steak burger is $18 (someone told me this was the best burger she’s ever tasted).

For an additional 50 cents each, you can choose from these toppings: Cheeses (American, white cheddar, Swiss, pepper jack, Brie, Idaho bleu) Toppings (red onions, tomatoes, sauteed mushrooms, bacon, caramelized onions, jalapenos, crispy onions, fried egg, foie gras (+$3) )

So far, here’s my pick for favorite combination: Single with white cheddar, tomatoes and crispy onions. My husband goes for a single with white cheddar, bacon and tomatoes.

But we want to know before the 15,000th burger is sold: What is your favorite combo?

By Cara Rank of Dishing

The post The Local Burger via Dishing appeared first on Local.

His reply to my silent plea for help was, “Go home, take a cold bath, stretch, and eat lots of protein.” What a great excuse to visit Jackson’s new steakhouse, Local, and load up on protein!

I’m prone to liking Local, since I’m an employee of Trio, the sister restaurant. Working for them in a small restaurant, I know the owners/chefs, Paul Wireman and Will Bradof, well. I see all the time that they are extremely passionate about delivering a high-quality, delicious and inventive food and want every customer to leave satisfied.

Local is a contemporary take on a steakhouse, which is lucky for the healthy-minded locals and visitors of Jackson Hole.

Steakhouses can be a disaster waiting to happen for your health. Often, all starters are fried, like the classic Bloomin’ Onion, and fatty red meats are the only focus. Local, as a modern steakhouse, has the health advantages of a raw bar with oysters and tuna, lots of fresh, light appetizers and a variety of leaner steak cuts and wild game. Yes, there are 12 beers on tap, a darn good burger, trout entirely wrapped in bacon, and chicken masala served with truffle mash potatoes.
I’ve been hearing raves about these dishes all over town, but I came to eat light and load up on protein. Here’s a guide to doing the same (but if you skied all day and deserve a splurge, please, get either the pork chop with spinach, Gruyere and leek bread pudding with the sour cherry gastrique, or the ribeye for two, and write to me about it so that I can experience them vicariously.)

For Starters: Oyster shooters: Stop what you’re doing and go to Local right now and get their latest preparation of oyster shooters featuring pomegranate sorbet, carrot puree and Champagne. This light, yet lush, combo is not to be missed.

Shrimp cocktail: The tomato- and horseradish-infused shrimp is sous-vied, a cooking method of placing food in airtight bags and slow cooking them in water. This leads to juicy and flavorful shrimp, low in calories and big in flavor. The creative spin on a classic dish makes it a new favorite. Served with house-made smoked tomato and horseradish sauce, this shrimp cocktail has grown-up appeal.

Oysters on the half shell: Low in calories and fat, oysters are a great start to a meal. The salty taste of the sea and the fun of eating right out of a shell make it like an adventure vacation in an appetizer.

Prosecco: A crisp and bubbly glass of prosecco is a great pairing with many of Local’s appetizers, especially the seafood. At 80 calories a glass, it’s the perfect addition to your starter.

The Main Course:

Red wine: Local’s menu is the perfect opportunity for a nice bottle of red wine. It’s good for your heart in moderation, and good for your soul when perfectly paired with these steakhouse options. The knowledgeable staff can help you find the right bottle. I choose an Italian sangiovese and was very happy.

Seared elk medallions: One of the benefits of Jackson is access to yummy game. Elk has a fraction of the fat and calories of beef but still fulfills a red meat craving. Local’s current preparation, including a slightly crunchy coffee sear, with sweet potato puree and a huckleberry sauce is amazing. The crisp sear, with the creamy mash and bright berry flavor, is an expert combination that makes eating out worth the cost. Plus, with the sweet potatoes, you will be loading up on vitamin C and D, helping to keep you healthy and happy during these winter months.

Filet mignon: This steak delivers tenderness and flavor, skipping on fat. It does come topped with compound butter, which can easily be on the side. You have the choice of sauces, and your best choice for health is the chimichurri. This Argentinian sauce is basically parsley, garlic, olive oil, and anchovies. That’s two heart healthy sources of fat, olive oil and anchovies. The sharp flavor of the chimichurri is the perfect complement to the dense red meat.

New York strip: With slightly more fat than a filet, the strip is still an extra-lean cut of meat, but has more flavor. It delivers in decadence, but is less marbled than a cut such as the rib eye, which is a splurge.

Sides:

Sautéed spinach: Bypass the creamed option, and stick with this sauté. Ask for light oil if you really want to be good.

Vegetable hash:  A mix of butternut squash, rutabagas, cauliflower, onions and garlic, this is a great addition to any of the steaks. Seasoned with herbs de Provence, and cooked with lemon, oil and butter, this winter mix barely seems like vegetables. I didn’t even miss potatoes.

by Jessica Zelenko

Dishing Mag

The post Eating Healthy- Navigating the Menu at Local via Dishing appeared first on Local.

In just about two weeks, this modern American steakhouse will be opening its doors on the Town Square in the old Cadillac Bar and Grille space.
The latest venture of the talent behind popular bistro-style eatery Trio, Local will embrace the community on a level previously unparalleled in the valley.

The word “local” can conjure up all sorts of trendy buzzwords and gimmicks, but rest assured, executive chefs and co-owners Will Bradof and Paul Wireman are creating a concept of authenticity that’s far from the bandwagon restaurants making uninspired claims to drum up business. In fact, Bradof and Wireman have been “going local” at Trio long before their new restaurant was even conceived, so this foray is a natural fit for the duo.

“Local the name is as much about who we are as it is our approach to food,” Bradof said. “Our new restaurant is going to be locally run, for locals, and featuring as many local products as possible – not just food, but artists, beers, cutlery and even the construction companies and materials employed for the remodel.

This restaurant is really about supporting the overall local scene from front to back.”

The food itself will be as local as possible too. While Jackson’s harsh climate doesn’t provide the most ideal conditions for sourcing everything locally, Bradof and Wireman are currently on the hunt to find local cheeses, produce and especially meat for their kitchen. And while some produce may come and go with the seasons, the team at Local is committed to living up to their steakhouse status by emphasizing their meat selection. They will make their own charcuterie and sausages and are promising that a locally-sourced steak can be found on the menu any day of the year.

Local will be working with cattle operations all over the valley, and in particular, they will be partnering with the restaurant’s landlords who own the Lockhart Cattle Company. Bradof and Wireman will also be the only restaurant in town dry-aging their own steaks, and the plan is to eventually highlight their steaks on the menu by celebrating their source, cut, and aging.

Filling another local need, Local will also be serving lunch. With everything from a gourmet burger and creative pasta dishes to salad with seared fish and house-made hotdogs, the new dining spot will offer a place to have a nice sit-down yet casual lunch right on the Town Square.

While most anyone who has spent time in Jackson is familiar with the space from late nights at the Caddi, the remodel will have an entirely new contemporary western feel. With 80 seats in the bar and 80 in the dining room, Local will be able to accommodate busy nights, but they can also create an intimate setting for private parties in the front space that used to be Billy’s Burgers.

And for those wondering, Trio will continue business as usual. Some staff will shuffle around, particularly former sous chefs Nate Ray and Adam Lassiter who will now take on the chef de cuisine roles at Local and Trio, respectively, and Bradof and Wireman will float between the two as needed.

Local Restaurant & Bar will open Friday, June 15 and will be open from lunch daily. For more information visit www.localjh.com or call 307-201-1717.

By: Claire Rabun
Written on: Wednesday, May 30, 2012

The post Food News: From pasture to plate – via PlanetJH.com appeared first on Local.

Owned and operated by Chefs Will Bradof and Paul Wireman of Trio: An American Bistro, Local showcases their enthusiasm for reviving the craft of in-house butchery, with a focus on dry-aged steaks and house-made sausages.

The post Local awarded last remaining liquor license appeared first on Local.

The post Sneak peak at the new space… appeared first on Local.

The post Meet the chefs of Local appeared first on Local.