The Local is a family-owned and operated restaurant serving eye-catching,
tasteful breakfast and lunch dishes every day, from 7am -2:30 pm. Stop by
to see us before going to work to get your day started right, or order
delivery to your office. For more information, visit localprescott.com
tasteful breakfast and lunch dishes every day, from 7am -2:30 pm. Stop by
to see us before going to work to get your day started right, or order
delivery to your office. For more information, visit localprescott.com
Category
🛠️
LifestyleTranscript
00:00 (upbeat music)
00:02 Okay, here's a little confession
00:10 from behind the scenes of the Northern Arizona Daily Mix.
00:13 This is where we, our crew, love to go for lunch.
00:16 We're obsessed with the local here in Prescott.
00:19 We kind of discovered it accidentally driving by
00:21 and we fell in love with it.
00:23 The food's incredible, it's colorful, it's gorgeous.
00:25 And so we asked Ellie to give us a little tour.
00:29 We're gonna show you guys some of the dishes they have here.
00:31 We're gonna show you some of the art.
00:33 But tell me how you came up with the concept for the local.
00:35 Well, you know, it's called the local for a reason.
00:39 We have a lot of people that are local.
00:42 A lot of people that eat local, they eat here
00:45 almost every day, and so we decided the local.
00:48 We have local artists, you name it.
00:52 Ingredients are almost always local when possible, right?
00:55 Oh my God, absolutely.
00:57 We do a lot of local outsourcing.
01:00 So down from our coffee to our jams to our artwork.
01:04 So we work a lot just with local,
01:07 a lot of amazing people, local artists.
01:10 And so that's why, it's another reason
01:11 why we're the local, you know?
01:13 Well, can we try some of your food?
01:15 You guys were kind enough to make some items back here.
01:18 Just a moment on the art.
01:19 I mean, look, I'm an animal person.
01:22 I love cats and dogs and cows.
01:25 And you've got all of those represented by David Palmer,
01:28 who's not only a local artist, but he's a customer.
01:31 You told me he comes here almost every day.
01:33 David Palmer is here almost every day.
01:35 He's an amazing artist.
01:37 We have other amazing artists as well.
01:39 They shower our place with this beautiful art.
01:44 It's a feast for the eyes as well as for the taste buds.
01:47 Absolutely.
01:48 That's how I felt the first time I came here.
01:49 I'm like, everywhere you look is something adorable,
01:52 kitschy, cute, colorful, funny.
01:54 And then, you know, I'm a vegetarian, so I appreciate it,
01:57 but you really have great selection for vegan,
02:00 gluten-free, and vegetarian.
02:02 Pretty much, we try to cater to all our dietary needs.
02:05 We do vegan, vegetarian, celiac-friendly.
02:09 So we do have a little bit of something for everybody
02:11 when we really mean that.
02:13 Let's talk through a few of these.
02:15 I think this is your Blissful Bites.
02:18 That's our Blissful Bites.
02:19 Okay, and this is vegan.
02:21 It is vegan.
02:22 The vegetables look so gorgeous, so fresh.
02:25 Well, that's because everything is fresh.
02:27 We do as much as fresh as we can.
02:31 We bake and cook as much as we can.
02:34 Speaking of bake, this is your special salad.
02:37 And this is a homemade biscuit.
02:40 We make those every day from scratch.
02:43 Everything's pretty much from scratch.
02:45 I know Kat is one of your bakers here,
02:47 and she makes some.
02:49 She's our cook.
02:50 She's your cook.
02:51 It's amazing.
02:52 For the carnivores.
02:53 Oh, there she is, Kat.
02:54 Yes, hi Kat.
02:55 Thank you.
02:55 Okay, looks like we have your gluten-free pancakes.
02:59 And what is that?
03:00 It looks amazing.
03:01 This here is one of my favorites as well.
03:04 It's called the Southwest Sunrise, and it's amazing.
03:07 We do our own aioli sauce.
03:09 These are our loaded mashed, excuse me, loaded--
03:14 Tater tots?
03:16 Smashers.
03:17 Smashers.
03:18 Thank you.
03:19 Good, good.
03:19 So that's one of our staples here,
03:22 and this is one of my favorite dishes.
03:24 I gotta try this biscuit.
03:26 So while I chew, I'm gonna need you to tell me
03:29 about this flight of mimosas.
03:31 Oh my goodness.
03:32 So these are just flights of mimosas.
03:34 We do have different flavors,
03:36 and we do have a menu with different,
03:39 you can get different flavors, different kinds.
03:41 This biscuit.
03:42 (Kat sighs)
03:43 Isn't that amazing?
03:44 Kat knows what she's doing.
03:46 Wow.
03:47 She is amazing.
03:48 That's incredible.
03:49 And here, you gotta have a Bloody Mary.
03:50 We have to have a Bloody Mary.
03:52 We do, this is organic.
03:54 Also, a local favorite of ours here.
03:57 Oh, this is great.
03:58 So your mix is local and organic as well?
04:01 Yes.
04:02 So even if you're drinking, which, you know--
04:04 Look, it's a splurge,
04:05 but you're still at least doing it organically.
04:08 Exactly.
04:09 Down to our coffee.
04:10 Our coffee's also organic, also locally sourced.
04:13 And so yeah, I'm gonna try that.
04:15 Listen.
04:16 That's amazing.
04:17 I'm doing my job as a journalist.
04:19 I have to try this raspberry mimosa,
04:21 which is part of your flight.
04:23 Thank you so much for having us.
04:24 We love it.
04:25 Thank you.
04:26 We love it here so much.
04:26 I'm so glad you guys came by.
04:27 I appreciate the opportunity.
04:28 Thank you.
04:29 Oh, I'm drinking alone.
04:32 It's bad luck.
04:33 Thank you.
04:35 Thank you.
04:36 (upbeat music)
04:38 (upbeat music)