Local’s Corner Does Oyster Pot Pie, Pot au Feu, For Winter

The nine-month-old restaurant gets some new, cold-weather dishes.
The nine-month-old restaurant gets some new, cold-weather dishes.Photo: Michael Mroz

Local’s Corner (23rd and Bryant) just unveiled their winter dinner menu, and chef Jake DesVoignes has added a few heartier, more seasonally appropriate items to the seafood-driven list, including an oyster pot pie; a whole Dungeness crab with potato, young onions, and Dungeness aioli; and a black-rice risotto with ricotta, fennel, and grated salt-cured tuna heart.

In the “Land” section, there’s also a classic pot au feu, and a sunchoke soup with pomegranate and walnuts. Owner Yaron Milgrom has also replaced the rosé list with some ever trendy orange wines for the winter, and says he has a “not to be missed,” small-production sparkling wine from Kevin Kelley called Twenty Five Reasons, which is one hundred percent Sauvignon Blanc blended rom 2010 and 2011 vintages, and unfermented grape juice to give it bubbles. See the whole food menu below.

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