f a l l 2 0 1 7 | 8 1
Awesome Sauce at
Local Three in Atlanta
Local Three may be known for its eclec-
tic contemporary cuisine, but Chef-Part-
ner Chris Hall instead decided to throw a
traditional pig roast to welcome Meyer, a
native Southerner himself. "Robbie does
a great job of letting the grapes speak for
themselves, the vintage speak for itself, to
make very balanced wines," Hall observed.
His goal was to allow each wine to "do its
own thing" with the pork, and his crew
offered multiple kinds of finishing sauces:
bright mojo, sharp mustard and creamy
white sauces harmonizing with The Whip.
Kansas City–style barbecue sauce was also
served "to bring out that little bit of sweet-
ness" in The Spur, Hall said.
PHOTO:
BONNIE
HEATH
A traditional pig roast
thrown by Chef Chris Hall of
Local Three was the perfect
showcase for Murrieta's
Well's The Whip.
