Once in a while future dreams become today’s reality. Joshua Smith, Executive Chef of Local Roots, a farm to table restaurant, will be living his dream. What a difference seven days can make.
Last week he was out of town cooking for famed gardener and author P. Allen Smith. This weekend he will be cooking up a storm at the new location of Local Roots, assisted by a Sous chef and two part-time chefs. He declares that he now has his dream kitchen as he provides a tour of the state-of-the-art facility. It includes a wood fired brick oven intended for the sole use of providing gourmet delicacies.
The day before the “soft opening” for friends and family, and just three days before the grand opening, finds everyone scurrying and taking care of last minute details. Dishes are being stacked and bar glasses are being polished. Paintings are being hung and final orders are being placed. New tools line the shelves.
Owner, Diane Elliot finds herself in the adventure of her life. When asked how she can appear so peaceful as this unexpected journey takes place, she replies, ”I’ve spent my life breathing in and out of my heart and this venture is just an extension of the way I have always lived my life.”
This time the venue is a restaurant but her connection to the earth and all of its glories is reflected in the source of her food, her choice of furnishings, and the holistic training of her staff. The food is local, organic, heritage, grass fed and prepared with respect and imagination. The tables and stunning bar are locally crafted fallen wood by Phoenix Hardwood of Floyd County. No forest gave up a tree to a wayward saw. The exposed brick wall and original tin ceiling add to the organic and reclaimed nature of the space. The bathroom doors are salvaged from a school and the bar is held up by reconfigured old doors purchased from Black Dog Salvage. Memories of the old location are evidenced by the “indoor porch” and the quaint outdoor seating arrangement. The fabric of the booths came from the former curtains in the previous establishment.
A chain-ey sort of place? Not quite.
The staff has been increased by 30%. Kevin Robbins brings his organizational development, capacity building and staff supervisory skills to bear as General Manager. He sees the staff as an organic addition, important to the feel of the place. Matt Kirby expands his skills as the beverage manager, cooperating with Smith to bring pre-prohibition cocktails to the bar. The bar will have a seasonal menu of its own. Front end management is shared by two others.
Price points remain at an affordable $5 to $30 range with occasional higher priced specials. Lunch is served from 11-3. Dinner is served from 5:30 – 10 p.m., with the bar remaining open until midnight. Sunday brunch is offered from 10-2, which reflects a change from the original hours. Reservations are recommended, but not necessary. Live music is planned for the not too distant future.
Local Roots is located at 1314 Grandin Road, next to the Grandin Theatre. Reservations may be made by calling 206-2610.