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Local’s Corner’s is so small (and that goes for the seating area, too), it has room only for a convection oven, a few low-powered burners, and a circulator bath. That means the food here (mostly seafood) is often cooked at low temperatures, or served in raw preparations or tenderized via sous vide preparation, which provides a unique flavor profile and wonderfully tender textures. A kindly staff makes up for the cramped quarters.