In December 2010 we joined forces with Chris Hall, another Smyrnite and while he became a partner in M&T, we launched Local Three Kitchen & Bar in West Buckhead. And in May of 2012, M&T v.3 turbo made its debut. We updated the kitchen (desperately needed) and renovated the dining room space AND we added a hidden bar next door called Eleanor's. Named for our friend, drinking buddy, de facto Mom, in-house Sage, and the fabric that holds "it" all together for us. The experience we intend to create at Eleanor's represents all that is great about a remarkable woman!We are thrilled to be a part of the Smyrna community and look forward to being a neighborhood joint the community can depend on for many more years to come.
Todd has an extraordinary relationship with food that you can really only appreciate when you're standing in a kitchen with him as his hands are moving from grill to cutting board to saute pan like an old west gunslinger. He'll be talking and laughing the whole time punctuating his conversation with a Boston accent jabbing in with a "put that in your mouth". Todd first came to Atlanta to work as an intern at South City Kitchen from the Culinary Institute of America in 1996. Following graduation, he was asked to return to South City's sister restaurant The Food Studio. Todd worked his way up to Sous Chef there and was asked to transfer to South City Kitchen as Sous Chef. In April 2003 he was tapped as Executive Chef of Sala where he received excellent reviews by Atlanta 's media.
Todd has been a volunteer for the last eight years with the Atlanta Community Food Bank and also participates in Best of Atlanta, which helps support the Food Bank. He has participated in the High Museum Wine Auction for five years. He has taught over 20 classes at the Cook's Warehouse in addition to several private cooking classes. Originally from Boston, Todd's expertise and palate can effortlessly take you around the globe.
Ryan has an infectious enthusiasm for food, wine and people. It is almost impossible to see him without him trying to get you to eat, drink or taste something. Usually you do, then a big grin spreads across his face and he says " I told ya". Originally from Maine, he has been in Atlanta since 1995. His professional experience includes service training development, sales and operations management. Since 2000, Ryan worked with East Lake Golf Club as Food and Beverage Manager. During his tenure at East Lake he had the pleasure of being part of a quality team that planned and managed many high profile events for Fortune 500 companies as well as golf tournaments including the 2002 & 2004 PGA Tour Championship and the 2001 US Amateur Tournament.
Ryan has served as President of the Board of Directors for Creative Community Services, a non-profit that provides therapeutic foster care and specialized services to children and adults with unique needs in Metro Atlanta and North Georgia. He is a regular contributor to Restaurant Informer magazine on industry topics and trends, and he sits on the Board of the Georgia Restaurant Association. Ryan is responsible for the strategic growth, quality of care and fiscal guidance of the organization.
Chris is both chef and managing partner at Local Three, which is why he has the least hair of the three partners. A self-taught cook, Chris has worked in kitchens from Philadelphia's Le Bec Fin to Atlanta's Canoe and 4th & Swift. His culinary style is completely unrestricted and might often be characterized as simple while at the same time a bit irreverent, and always with respect for tradition and method. . . How ever you describe it, the net results illustrate imaginative combinations of ingredients, technique and exceptional flavors.
Chris grew up around the corner from Local Three on Peachtree Battle Avenue and thus really is a local. He now lives in Smyrna with his wife Julie, who you'll see in the restaurant frequently. An avid Georgia Tech fan, Hall considers home game Saturdays religious ceremonies. You have been warned………