Don’t wait until Sunday when you can have one of the city’s best brunches on Saturday
If you’re a fan of Local Three Kitchen & Bar’s Sunday brunch, get in line—literally. The much-loved brunch is served buffet style, with guests weaving through the restaurant’s 6,000-square-foot kitchen while they chat with chefs and pile on their plates. It’s been a staple on Atlantans’ Sunday schedule since it debuted in 2010. But now you can indulge on your favorite dishes both days of the weekend. The brunch menu changes daily, and it’s all you can eat. Most portions are small, so you’re encouraged to go back and try everything, from breakfast staples such as eggs and bacon to lunch entrées and seasonal desserts such as pastry chef Gary Scarborough’s strawberry trifle (see recipe below).
Brunch is served from 11 a.m. to 2 p.m. and is $24.93 for adults and $12.53 for kids 6 to 12.
Local Three Kitchen & Bar
3290 Northside Pkwy.
LOCAL THREE STRAWBERRY TRIFLE WITH ALMOND GRANOLA
1 cup rolled oats
1/2 cup sliced almonds
1/4 cup brown sugar
1 tsp. orange zest
1/4 tsp. cinnamon
4 oz. butter, melted
Pinch of salt
1 tbsp. maple syrup
1 pint strawberries,
hulled and quartered
3 tsp. granulated sugar
1/4 tsp. lemon zest
1/4 tsp. orange zest
Pinch black pepper
1 pint ricotta cheese
1/4 cup honey
1. Prepare almond granola: Preheat oven to 325 degrees. Combine first 8 ingredients (through maple syrup) in medium mixing bowl. Spread mixture into even layer onto buttered and parchment paper-lined sheet. Bake for 45 to 55 minutes, stirring every 15 minutes until browned and crisp. Let cool and break into pieces.
2. Prepare macerated strawberries: While granola is baking, combine strawberries, granulated sugar, lemon zest, orange zest and black pepper. Reserve.
3. Prepare honey ricotta: Whisk ricotta cheese until smooth. Add honey and combine.
4. Assemble trifle: Alternate layers of strawberries, honey ricotta and granola into your favorite glass or bowl, and serve.
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