With a soft palette of gray tones and understated modern look, renovations are finally finished on the space at 77 Biltmore Ave. Chef Justin Burdett‘s new downtown restaurant, Local Provisions, will open for dinner service on Tuesday, Nov. 24.
Featuring Burdett’s own interpretations of traditional Southern fare, Local Provisions’ menu will change frequently depending on the availability of local ingredients. Amuse-bouche offerings at a soft opening on Saturday, Nov. 21, included items such as buttermilk curds and whey with pepper, pear and oca root; fried potato with roasted turmeric aioli and oyster with fennel and burnt lemon.
Among small-plate options on the menu were clams with potato and celery, crispy country ham and bone-marrow butter; local pumpkin soup with brown butter and chives and sorghum pork belly with Sea Island red peas, kimchi and soft egg yolk.
Entrees included an elegant riff on chicken-fried steak with Anson Mills red grits and spiced Coca-Cola braised greens; South Carolina wreck fish with young ginger and whey broth, baby roots and greens and pickled young ginger; sweet-tea brined quail with whipped sweet potatoes and charred apple jus; North Carolina Trout with caramelized pear, bacon and spinach; and North Carolina pork tenderloin with farro, grilled chicory, fried sage and lemon confit.
A selection of meat terrines, cured meats, pickles and local cheeses rounded out the savory choices. Dessert options included caramelized banana bread with peanut ice cream, sweet potato panna cotta with toasted marshmallow and candied pecans, chocolate-caramel tart with benne seed-sea salt ice cream and fried apple pie with apple-bourbon ice cream.
A few specialty cocktails were available at the soft opening, including the Sleepy Hollow, a subdued blend of Troy & Sons Blonde whisky, chamomile and local honey, and the Corpse Reviver No. 2, a mix of Hendrick’s Gin, Gran Gala, Lillet Blanc, lemon and absinthe.
Local Provisions will begin weekly Sunday brunch service on Sunday, Nov. 29. Brunch menu highlights will include a house charcuterie board with bread, pickled vegetables and mustard; bitter greens salad; poached eggs with Newsom’s country ham, pickles, mustard and toast; fried fish sandwich with redeye mayo, bread-and-butter pickles and cabbage; a bacon double cheeseburger; sweet-tea buttermilk fried quail served with an apple waffle, sorghum and mustard; and soft scrambled eggs with fried oysters, caviar and creme fraiche.
Local Provisions is at 77 Biltmore Ave. It will be open for dinner on Tuesday, Nov. 24, and Wednesday, Nov. 25, and will be closed on Thanksgiving Day. Service will resume on Friday, Nov. 27, including the restaurant’s first brunch service on Sunday, Nov. 29. Regular hours will be 5:30-10 p.m. Tuesday-Sunday and 10:30 a.m.-2:30 p.m. for Sunday brunch. Reservations are available by calling 424-7815 or on Open Table.
Below are photos from the soft opening by Cindy Kunst: