Serve up Local flavors
The Local offers much more flavor and style than the average neighborhood hang its name implies.
Chef and partner Brian Counihan turns out tasty, accessible yet sophisticated versions of old-time pub favorites, from pizzas and mac 'n' cheese to, most notably, his beloved prime burgers “sourced by the Godfather of Meat John Dewar,” reads the menu.
The recipe has been a rousing success: The original Local opened in West Newton in 2008; Wayland and Wellesley locations opened in rapid-fire succession this past fall.
“The burger is easily our biggest seller at all three locations,” said Counihan. You get that burger any way you want it.
“My philosophy is that if we have the toppings in house and you want it, we'll make it.”
Don't miss The Local's housemade potato chips, either. They're ruffle cut, flavored with salt, pepper and herbs and served with French onion dip. They might be the best chips in Greater Boston. Counihan offered Boston Herald readers the secrets to his chips here and on video at Fork Lift, the BostonHerald.com food blog.
Give his chips a shot at your next cookout.
THE LOCAL’S HOUSEMADE POTATO CHIPS WITH FRENCH ONION DIP
For the chips:
2 lbs. potatoes
1 T. finely chopped parsley
1 T. finely chopped rosemary
1 T. finely chopped thyme
Salt and pepper to taste
Slice potatoes thinly with ruffle-cut blade of mandolin. Soak sliced potatoes in warm water. When water reaches room temperature, cover and refrigerate overnight. Drain potatoes, rinse in warm water, then let dry. Heat a few inches of canola oil to 325 degrees in a deep, heavy pot, making sure there is enough room in the pot that the oil will not overflow. Fry potatoes in small batches 5 or 6 minutes until they darken and are almost fully cooked. Then when ready to serve, put chips back in hot oil for 1 minute. Drain chips then season with herbs, salt and d pepper. Serves 16 to 20 people.
For the French onion dip: 1 c. mayonnaise
1/2 c. sour cream
1 small onion, diced and caramelized, then cooled
Splash of Worcestershire sauce
1 t. granulated garlic
1 t. granulated onion
1 T. celery seed
Salt and pepper to taste
Combine all ingredients in a large bowl until well-mixed. Refrigerate until ready to serve Makes about 2 cups of dip.
(The Local, 1391 Washington St West Newton, 617-340-2160; 400 Boston Post Road, Wayland, 508- 276-8263; 11 Forest St., Wellesley, 781-694-1210; www.liveatlocal.com)