“Everyone knows about Monticello and UVA’s Rotunda, but we want to share with you some next-level stuff. Here are our top reasons for loving Charlottesville that we think you’ll dig too! “
March 2, 2017
Executive chef Matthew Hart is the captain of The Local’s carefully run ship. “Our food is locally sourced as much as the seasons allow, and we work closely with farmers and local craftsmen. We like to treat the ingredients with respect,”
March 8, 2016
“At both restaurants, our bread and butter is the same thing: just really delicious food,” he says. “Good food is good food. So while obviously the presentation aspect is very different from a restaurant like The Local or Junction, the basics are the same as far as just putting out food that people enjoy.”
July 3, 2015
Scheduling a date night? Check out The Local, where bewitching details, including a wrought-iron balcony, strung lights and stained glass, set the mood for romance. Unsurprisingly, the restaurant hosts many a rehearsal dinner. True to its name, The Local is a staunch supporter of area artisans; everything from its flour to its floor originated in the Charlottesville region.
August 15, 2012
At The Local, where locally sourced products are used to create all of their dishes, Matty explains, “We bend traditional dishes to fit with the local ingredients and farmers that we work with”.
We had the opportunity to meet Matthew Hart the very passionate and talented owner and chef. Matt is a great guy who has worked hard to get to where he is today. He says the secret to a great restaurant is having really good fresh ingredients and making sure his diners know that they are appreciated. Matt and his staff do all that and more.
January 24, 2008
"We want to create a great neighborhood restaurant where people don't have to spend a hundred bucks to get a nice meal and a bottle of wine."