Light years away from your average neighborhood watering hole, this stark, minimalist place looks like it was transported from a bigger, more sophisticated city. That also goes for the upbeat and contemporary menu, a reason why young chefs head here on their nights off. Seasonally driven, the menu is continually changing depending on the local harvest and the chef's vision, but they are usually perfectly prepared and presented. When available, the fried oyster salad, charcuterie
selection, and venison medallions are highly recommended. Local has perfected its sea scallops, which are fantastic when served over black rice with pickled watermelon rind. With dessert, take in the fine-art installations on the walls, which rotate regularly to feature the best local talent.