Boise Eats: The Local & Chef Kris Ott

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After serving for three years as executive chef of downtown Boise sister restaurants Fork and Alavita, Chef Kris Ott has moved on to a new kitchen. The Local, a relatively undiscovered spot on State Street, bills its specialties as "beer, wine and nosh," and Ott has taken the "nosh" up a notch since his arrival in early June, establishing relationships with local farms and purveyors (an ethic he also promoted at Fork).

"With a name like 'The Local,' my focus has to be just that: local bounty from local farms to feed local folks," said Ott.

The Local threw the first in a series of monthly, five-course wine pairing dinners on June 24. That dinner included elevated dishes like chicken liver mousse, caramelized apricot and fried red lentils on toast; and beef tenderloin with potato pave and peppercorn sauce for $95 per person. If that's out of your price range, Ott brings the same highbrow touches to lunch and dinner entrees (including the turkey and brie dagwood sandwich; beet and bleu cheese salad; and crispy polenta with wild mushroom ragu) that average $15 per plate. For the full experience, enjoy your order on the patio to the backdrop of live music, which fills the quirky space on Tuesdays and Saturdays.

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