- Local Three

 What is Local Three?
Local Three represents a shared philosophy on food, drink, hospitality and how to do business. That
philosophy is straightforward: People Matter Most, Local Is Priority, Seasonal Makes Sense, Authenticity
Rules, Quality Governs, Delicious Trumps, Pretense Stinks, Comfort Feels Good, Appreciation Tastes
Better, Prudence Sustains It All.
Our Story
Local Three is the shared vision of Chris Hall, Todd Mussman and Ryan Turner. The three met in the fall
of 2005 when Hall was the chef at the Sundial restaurant and Todd and Ryan had just opened Muss &
Turner’s, “The Little Deli that Could,” in Smyrna. The three quickly became friends and over plenty of
bourbon and great food, the plans for what would become Local Three emerged.
They thought they had everything on track to open in 2008 in the Medici building across from what is
now Local Three, but the recession intervened, the government seized the building, and progress stalled.
The three spent the next several years looking for a space to house Local Three, and in the summer of
2010, they signed a deal to take over what was then Joel Brasserie, formerly Joel Restaurant. With the
help of Ai3 (local architects and friends) and Tracy Hartley, the three spent the summer and fall
reinventing the dining room. In December of 2010, Local Three opened.
The Food & Drink
Local Three’s menus are inspired by the local & seasonal availability of ingredients and one abiding
culinary philosophy, “you can’t argue with delicious. Dinner and lunch menus change with each season
and the menu features a “today” section that highlights the best of what local purveyors have to offer.
Sunday’s Brunch Buffet has been named one of the ​
“Five Best Brunches in Atlanta”​
by the AJC and the
menu changes each week. Local Three’s bar boasts one of the largest bourbon menus in the country (and
was recently named one America’s best bourbon bars by The Bourbon Review) as well as killer wine and
beer lists. The Service
Local Three’s "Foie Gras in Flip Flops” approach to food, wine, and beer has been embraced by locals and
foodies across the metro area. The staff strives to create a comfortable atmosphere and is extremely
knowledgeable about all aspects of the sourcing and preparation of menu items.
For more information, contact ​
[email protected]​
.
Local Three​
Press Kit
​Updated May 2016
Quick Facts
Address
3290 Northside Parkway
Atlanta, GA 30327
Phone
404-968-2700
Website
localthree.com
Social Media
Twitter & Instagram: @localthree
Facebook.com/localthree
Dinner Hours
Monday - Thursday 5:30 – 10
Friday – Saturday 5:30 – 11
Sunday 5:30 – 9
Lunch Hours
Monday - Friday 11:30 – 2
Brunch Hours
Sunday 10 – 2
Owners
Todd Mussman, Ryan Turner, and Chris Hall
Year Opened
2010
Seating
Restaurant interior: 104
Patio: 46
Bar: 28
The Bushwood: 40
Knights of Revelry: 10
Private Events
Visit: ​
localthree.com/private-events
Contact: ​
[email protected]​
| 404-968-2063
Attire
Come as you are
For more information or high-res photos, contact ​
[email protected]​
.
Local Three​
Press Kit
​Updated May 2016
People
Ben Barth, Chef de Cuisine
Ben runs the daily kitchen operations at Local Three including menu development, sourcing, training and
cooking tasty goodness. Here since before day one, Ben came to Local Three straight from the kitchen of
Muss & Turner’s after a two year stint there as saucier and sous chef. A Philly native raised in Florida, Ben
has worked in every facet of restaurants, from GM to dishwasher to chef. In his down time, Ben does
underground dinners and searches for velour sweat suits.
Eric Broshears, General Manager
Eric was a four-year veteran of Muss & Turner’s before he was lured over by Chris Hall to become the GM
of Local Three. Before succumbing to Turner’s constant badgering about a career running restaurants,
Eric studied video game design at AIU Dunwoody. Eric is truly the model of hospitality we’ve always
envisioned for our team.
Sean Newton, Sous Chef
A Memphis native and dedicated wrasslin’ fan, Sean worked with Chris Hall at 4th & Swift and joined
forces with him again for the opening of Local Three. A true Renaissance man, Sean is equally adept at
quoting Ric Flair and Dusty Rhodes while butchering or cooking, the mark of a true culinary savant. In his
spare time, Sean enjoys loud music, Pina Coladas and gettin’ caught in the rain….
Ryan Owens, Sous Chef
After spending 8 months setting off explosives in Kuwait, Ryan traded his hot desert stint in the Army for
the hot kitchens of Chili’s, where he found his love for cooking between Triple Dippers and Baby Back
Ribs. Ryan honed in on his culinary passion by working as a sous chef for higher-end restaurants in
Florida, before ultimately making Atlanta his home. With credits as a sous at Empire State South and
Seven Lamps, Ryan has made tasty dishes all around town.
Gary Scarborough, Pastry Chef
Originally from New Jersey (we don’t hold it against him), Gary is a self-taught chef who has worked in
kitchens from Fifth Group to Aquaknox over the last 20 years. Gary started on the savory side but
transitioned over to pastry in 1994 while with Fifth Group. Gary is married with a big family and lives in a
mansion somewhere in North Atlanta.
Danny Cavnah, Manager
Originally from Portland (the birthplace of the modern hipster), Danny was so hip he was forced to leave
after a running dispute with the producers of Portlandia ended up in a battle over character licensing.
Feeling his independence was being stifled in the great Northwest, Danny grabbed some green tea, 40
lbs. of Stumptown Coffee, and a Camelback full of thai-mocha-soy latte and rode his vintage unicycle to
Atlanta.
Brian Martin, Manager
Brian started as a server at Local Three after giving up a career as a Chris Martin/Coldplay stalker. Just
look around & rest assured, the gent in the plaid shirt is Brian. But Brian’s angst-filled crooning must
have worked, as he landed a beautiful wife and recently welcomed an equally beautiful baby girl into the
world. When not singing wistfully about the human condition, Brian works the floor at Local Three
making sure everyone is having a good time….
For Todd Mussman, Ryan Turner, and Chris Hall bios visit ​
unsukay.com/partners​
.
For full staff bios and high-res headshots, email ​
[email protected]​
.
For more information or high-res photos, contact ​
[email protected]​
.
Local Three​
Press Kit
​Updated May 2016
Press
Into the Fire ​​
Atlanta Magazine
Part of Hall’s ego is fueled by what his guests will think of his food. For
two months he met weekly with Barth, West, and his pastry chef, Fifth
Group vet Gary Scarborough. As they honed ideas for menu items, a
theme of seasonal comfort food emerged—some saddled with
tongue-in-cheek nicknames by Hall. The Tribute to Grandma, for
instance—a grilled cheese with San Marzano tomato soup the chef
tried to get as close to Campbell’s version as possible. Or the
McDowell, Hall’s take on the city’s thin-pattied burger obsession,
named and modeled after a fast-food joint in Coming to America.
Five Best Brunches ​​
AJC
Local Three has a brunch buffet to be reckoned with. The set-up takes
you into the kitchen to find multiple chefs cooking at various stations,
frequently replacing hot dishes with hotter ones.
Walk down the line and grab whatever you’re in the mood for from
between 18 and 24 savory and sweet items. (Don’t miss the French
toast or biscuits and gravy, though iterations change weekly.) With
portion sizes spot-on, such as soup in petite cups or a two-bite
crostini, you can try every dish.
Photo by Becky Stein
The Food Abides ​
Creative Loafing
Local Three's owners are masters of casual. Todd Mussman and Ryan
Turner were visionaries of a sort. When they retooled their Smyrna
deli (Muss & Turner's) into a neighborhood bistro, they banked on
low-key, high-quality dining long before it was an established trend.
And chef and co-owner Hall is having a lot of fun with a menu that's
the very opposite of stuffy and formal….
It's an interesting idea — taking the lowbrow aesthetic currently in
favor (burger anyone?) and translating it to the fine dining realm. But
that's what Local Three is all about. Not only is there a version of the
White Russian on the cocktail menu, it's a version made with non-dairy
creamer.
Private Dining Spots You Might
Not Know About ​
Atlanta Magazine
At the bottom of an office building just off Northside Parkway is a true
chef’s table. Local Three’s stainless steel kitchen is nearly as big as its
dining room, and guests sit in a prep area that looks out onto a
brigade of chefs busy preparing their full-throttled eight-course tasting
menu. From truffled Parmesan popcorn to hearty bowls of scallops
and gnocchi flecked with slices of bacon, Chris Hall proves that he’s a
chef of the people with an aversion to dainty plates and silly foams.
Photo by Caroline C. Kilgore
To see more, visit ​
localthree.com/press​
.
For more information or high-res photos, contact ​
[email protected]​
.