It finally feels like fall has arrived in Southwest Florida and we can truly embrace the season. Restaurants are doing the same thing. Chefs are adding an array of new seasonal ingredients and changing their menus to highlight them. I joined a small group of journalists and social media folks last night for a private preview of  one restaurant’s lineup. The Local in Naples introduces a new Fall menu and it is fantastic.

The Local is one of the few true farm and sea to table restaurants in Southwest Florida. It is the mission of chef and owner Jeff Mitchell to source virtually all products from nearby farms, fisheries, ranchers and other artisans. Mitchell is a Culinary Institute of America (CIA) trained chef. In addition, he is the grandson of Italian immigrants who owned a restaurant in Detroit for 40 years. He knows and loves good food.

The Local Fall Menu

Mitchell is approaching his ten year anniversary at the restaurant on Pine Ridge and Airport in Naples. His intention was to fill a void in the local restaurant scene where local produce and goods seemed hard to find. A lot of the produce he gets is from Inyoni Organic Farms. The owner even plants things specifically for Mitchell. The quality is crazy good.

Mitchell is hands on, makes everything from scratch, from the ricotta and almond cheese, to the pasta and bread. Sourdough is used for his pizzas and it cooks up nice and crisp. Mitchell just finished pickling figs for his fall pork dishes. He also preserves and pickles summer fruits so he can use then throughout the year. In addtion, The Local has numerous vegan and gluten options.

Thanks for feeding us such great food chef and for keeping it “local.” Congratulations on ten years. The Local in Naples introduces a new Fall menu. Here are some photos of both new and signature items to whet your appetite.

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