"When people ask what we are, I say we're upscale casual," says The Local Owner, Jesse Mendoza.
Gerardo Garcia, aka Chef G, adds a scoop of bacon, honey and vinegar in creating the BBQ bleu cheese burger.
"We reduce it, let all the fats and everything bind together and it makes this beautiful jam-like substance that's on top," Garcia said.
"This is one of the best, messiest burgers that we offer," Mendoza said.
The bun from Max's Bakery locks in the flavors.
You can have fries, even sweet potato fries, but you should try their tempura green beans.
"Those things are better than fries," Mendoza said. "Our tempura green beans have been a staple since day one."
I asked Chef G what his secret was.
"I can't tell you, sir," he jokingly said.
We moved on to the chimichurri steak.
"This is the teres major -- it's a cut a lot like a tri-tip," Garcia said.
"It's prepared with a cucumber salad -- local cucumbers, onions and tomatoes," Mendoza said. We use a teres major steak on top with our chimichurri sauce, which is a mixture of jalapenos, cilantro and lemon juice."
The Local also offers an impressive selection of whiskey, wine and bourbon.
"You'll see whiskeys you don't see in other places," Mendoza said.
A new signature dish, Tuscan salmon, is served with mashed potatoes and asparagus.
"It's light, flavorful," Mendoza said. "Once again, all local produce."
Mendoza says customers are surprised by the wide variety of dishes here.
"We don't want to be every other restaurant," Mendoza said. "We want to be unique."
For news updates, follow Dale Yurong on Facebook and Twitter.
Visit the Dine and Dish interactive map to find this location and all previously featured restaurants!