Johnnie’s goat cheese tart ($10.50) looked like a small quiche and tasted heavenly, with baby spinach, and a corn and tomato salsa on the side. I like to find out what an imaginative kitchen can do with an ordinary dish, so I chose the chicken “Pot Pie” — their quotes — ($17). Instead of having a crust topping, the preparation was simply accompanied by a biscuit. The succulent chicken, two small legs and a thigh, had been prepared as a confit, potted in their own fat, and the resulting juices with the vegetables was delectably tangy.
Desserts at Local 121 are kitchen-made and mostly $5.95. On the quaint-but-welcome front, cinnamon spiced doughnuts come with an iced coffee. And the warm chocolate lava cake, with coffee ice cream, wasn’t molten, but it was delicious.
The almond ginger cake was busy with surprises: blueberry compote and candied almonds in addition to whipped cream. My favorite taste was the spearmint ice cream, made with fresh mint so that the result took on an herbal earthiness.
Julia Moore, formerly of La Laiterie, is executive chef, with Dave Johnson as sous chef. It looks like proprietor Miller has done just about everything right here, down to keeping plenty of prices affordable enough for the AS220 crowd.
On the Web
Local 121: www.local121.com
Email the author
Bill Rodriguez: email@example.com
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