Local House Adds Low-Priced Delicacies To Trendy South of Fifth Restaurant Scene
"We felt there was a need for a local place," said general manager Patricia Trias, who has been with the Sense Beach House since it first opened in 2009. "A place where locals can enjoy amazing dishes at affordable prices."
To accomplish the feat, the folks at Sense brought in Guily Booth, who helped open Cafeina in Wynwood and Trio On the Bay on the 79th Street causeway. "The best part was getting to start everything from scratch," said Booth, who won over Italian investor SBH owner Ciro Campagnoli with her focus on small plates and local ingredients. "Everything we use here is from local vendors," continued Booth."We hope that will draw a local following and loyal patrons."
For the design, Italian designer Fabrizio Cochi used simple home motifs resembling dining room tables and colors you would find in a South Beach condo. The walls are lined with simple frames of beach related motifs and Earth tone color scheme. Booth created very broad brunch and dinner menus with selections that vary from stuffed dates to octopus carpaccio. Brunch is served everyday from opening (10 a.m.) to 5 p.m. and features bottomless mimosas for the price of just one. "A menu should feature items where the ingredients consist of everything you would like to have in one bite," said Booth. The octopus carpacio ($15), for example, features an interesting contrast of flavors from the combination of chorizo "dust," fried capers, tomato lemon aioli, oranges and her secret blend of spices. In order to cut the octopus thin enough, it must be frozen. Once it is cut, the octopus is cooked in boiling water and then tossed in ice back-and-forth a number of times until the meat is tender.
Eating at Local House, you immediately notice the staff's and chef's attention to detail and use of progressive cooking and serving techniques. Booth was given the freedom to create what she saw fit on the menu and the resulting selection of dishes shows the care and diligence she put into each menu item. Couple that with the designer Cochi's "perfect translation," according to Trias, of what the hotel owner and manager wanted. Local House has the potential to live up to its name and become a local favorite that makes you feel at home with every meal.
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