Both Adam and I work for small businesses, so we don’t have traditional 401K’s, matching or life insurance programs that larger corporations offer. We know these things are important so we have made a connection with an investment company out of Indianapolis and have started making plans for retirement.
We meet with the investor reps about once every six months in Indianapolis. These meetings are typically over two hours long and full of, what seems like, really big decisions.
By the end, we are both pretty brain fried and really ready for an adult beverage.
After our last meeting in early May we decided to have dinner at The Local Eatery and Pub on the north side in Westfield.
We first went to The Local a couple months ago with Adam’s sisters and their friends and spouses. I was coming from a catering event so I was running late. That night the rest of the group waited for me to order entrees but did order a few of the many appetizers and drinks.
I was rushed and a bit frazzled as I arrived because I felt bad that everyone was waiting for me, but I was able to see The Local’s laid back, rustic and simple vibe as soon as I got the table.
Beers, sodas, and some cocktails were served in mason jars. And, the cheese board, complete with seasonal fruit, brie, prosciutto and crostini, was served on a large butcher block.
That night, Adam ordered the chicken on a wire, which was free range local chicken with a fried egg. Adam has become a huge fan of any thing topped with a fried egg. We have done them on burgers, salads and I would love to try it on pizza.
I had the pulled turkey sandwich. It was slightly spicy thanks to the chimichurri sauce, but well balanced with melted smoked Gouda cheese.
I loved the feel of the place and we all had a great time.
This most recent visit, when it was just the two of us, I had more time to take it all in.
That is, after I ordered a glass of chardonnay… my mind was still thinking numbers, the dollars we need to save if we were to live until 95 and about what would happen if one of us were to become disabled, handicapped or worse.
… Chardonnay clears those things from the mind and makes it everything better.
I was able to notice and appreciate the large chalkboard displaying the local farms featured on the constantly changing specialties section of the menu.
I was also able to learn more about the story of The Local. The restaurant opened in 2011 and is located near many of the popular suburbs of Indianapolis like Carmel, Westfield and Noblesville. The Local’s goal is to support and feature local farmers and artisans in order to build a strong local economy. They also love to be a part of the Farm to Table genre because it helps to reduce their environmental footprint.
Their website lists their farm and artisan partnerships and the menu explains their relationships and passion for Farm to Table.
In addition to my wine and Adam’s local Sunking beer, we ordered the baked goat cheese.
(If you are new here… Hi! Welcome and thanks for reading! And, just so you know, I like cheese… a lot.)
It was great. The cheese was baked with roasted garlic cloves and olive oil and served with toasted bread to put the slightly melty cheese spread on.
Adam ordered the same sandwich. He loves it. It looked great and is always on The Local’s menu. He also loves their homemade buns.
I ordered the seasonal specialty which was a white fish with beans, oyster mushrooms and a ramps sauce. I was sold on the entrée thanks to the ramps.
My parents are part of a tiny CSA near their home in Michigan. I say “tiny CSA” because it’s just one farmer, but my mom has always loved natural food and local farmers. It’s only natural that she has developed connections with this grower. At Easter, Adam and I were up at my parent’s home on the coast of the lake and she had received her first CSA from him of the season.
Ramps were in this first CSA. I had never seen or tasted ramps, but they are really interesting.
Ramps are sort of a leek, onion, and garlic combo and can be found in the spring. They are technically a wild onion but they look similar to a green onion and have a garlic odor. In cooking, they are pretty versatile. They can be cooked in any recipe that calls for green onions or leeks. My mom even just tore some up and put it in a spring green salad at Easter.
The dish was wonderful so I asked the waitress where the ramps were from. She didn’t know, but said she would find out. However, the girl didn’t come back to our table with any answers.
And, that’s my only minor complaint about this very unique and influential restaurant. They list which farms they partner with, but don’t say what is local and what comes from one particular farm or another. If it was my place, I would make sure the staff was prepared for questions and knew about the food they were serving. Or, at least had points of reference in the back of the house if a question was asked so they could easily find the answer.
But, everything else was excellent on both our visits. The staff was friendly and accommodating. The atmosphere is a perfect combination of rustic and approachable for the everyday. The food was great.
The Local is a great place in Indy that is making a great effort to support the community and local farmers. I am proud and eager to support a restaurant that makes this kind of effort.
Be sure to do the same if you are in the area!
The Local Eatery and Pub
14655 N. Gray Road
Westfield, IN 46062