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Local knows its culinary turf inside and out | TribLIVE.com
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Local knows its culinary turf inside and out

Mark Kanny
| Wednesday, August 7, 2013 7:03 p.m
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Heidi Murrin | Tribune-Review
The upper deck at Local in the South Side Wednesday, July 31, 2013. On nice days, they take the tin roof off.
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Heidi Murrin | Tribune-Review
Patrons at Local in the South Side Wednesday, July 31, 2013.
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Heidi Murrin | Tribune-Review
Local's 'Pittsburgher burger' with a half pound all -beef pattie, chedder cheese, fried egg, onions, and fries, Wednesday, July 31, 2013.
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Heidi Murrin | Tribune-Review
Local's Summer Fresh berry salad with almonds and grilled chicken Wednesday, July 31, 2013 in the South Side.
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Heidi Murrin | Tribune-Review
A Yinzerita, this particular one is made with lime margharita and Penn Brewery's Summer Berry beer. They have a variety of flavors and you can choose your beer. This is available at Local in the South Side Wednesday, July 31, 2013.
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Heidi Murrin | Tribune-Review
Patrons at Local in the South Side Wednesday, July 31, 2013.

The Local bar and kitchen was designed to be a good fit for its South Side location. But then the owners are familiar with the turf because their first business, the Diesel nightclub, is right across 16th Street at East Carson.

“We were looking for a very comfortable, moderately priced menu with great sandwiches, pizzas, wings and seasoned salads,” says Adam DeSimone. The family’s business is called AMPD, for Adam, Michael and Patrick DeSimone, and also includes Dominick’s sports bar across Federal Street from PNC Park. Adam and Michael are Patrick’s sons.

“We kept to the idea of Pittsburgh’s South Side in planning our menu. We have a pierogie of the week, which rotates week to week, and made for us by a local vendor who supplies only one other restaurant in the Pittsburgh area,” Adam DeSimone says. Local even serves whipped cream-topped dessert pierogies, which also rotate, and may be similar to cheesecake, a banana split, or fruit-filled.

The brothers each studied business at Duqesne University. After graduation, Adam worked in real estate and Michael at American Eagle Outfitters. Adam drew on his high-school and college experiences as a DJ when the family opened its first business, Diesel, in 2007. Since then, they’ve also opened a Diesel nightclub in Columbus, Ohio, and the Steel Cactus Mexican restaurant in Shadyside.

“We draw a great, diverse clientele at Local — young professionals and local residents for brunches on Saturday and Sunday mornings, more professionals for dinner and later, though, the college crowd comes, too,” Adam DeSimone says.

Local’s menu includes starters, burgers, soups and sandwiches, pizza and wings, salads and deserts.

Starters, $6 to $9, include Buffalo chicken dip, hot stuffed peppers, fried cheese wedges and grilled asparagus. The french fries are served with bacon, green onions, a blend of cheeses and a side of ranch dressing for dipping. The homemade kettle chips are served as a starter with Alfredo sauce, blue-cheese crumbles and sweet balsamic drizzle.

The dozen burgers on the menu are made with 8 ounces of freshly ground beef and start at $8.50 for a cheeseburger. The Pittsburgher is topped with caramelized onions, a fried egg and choice of cheese for $9.50, the same price as the Mexican War Street, which features pepper jack cheese, guacamole and pico de gallo.

Sandwiches, $9 to $10.50, include stuffed pepper, Buffalo chicken, BBQ pulled pork and chicken, as well as the popular “Don’t be a jerk . . . chicken,” which is topped with red peppers, banana pepper rings, pepper jack cheese and a spicy aioli.

The bar has 40 beers on tap, five domestic and 35 craft. One of its mixed drinks — the Yinzerita, a frozen margarita with a beer floater, $10 — was picked as one of the 50 best drinks in town by Pittsburgh Magazine.

Local bar and kitchen, 1515 East Carson St., South Side. Hours: 11 a.m. to 2 a.m. Mondays to Fridays, 10 a.m. to 2 a.m. Saturdays and Sundays. Details: 412-431-1125 or www.localpgh.com.

Mark Kanny is a staff writer for Trib Total Media. He can be reached at 412-320-7877 or mkanny@tribweb.com.

Categories: News
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