Local 127 Chef’s Table

Stourport-on-Severn December 28, 2009

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Last week I had the good fortune of sitting at the chef’s table at Local 127 with my husband, thanks to a blog recommendation from Cincinnati Nomerati. Clearly, this is a placed that is blogged about a lot, but I just had to weigh in with some thoughts and pictures from our legendary 4 hour dinner.

Not only were we exposed to the sights and sounds of a working, busy kitchen, but we tasted almost everything that they were cooking up that night. As an added bonus, our waiter was also Executive Chef, Steven Geddes. (Who is, by the way, a freakin’ powerhouse. That’s him pictured bottom, left.)

After studying in the kitchens of Wolfgang Puck’s Trattoria del Lupo and Andre Rochat’s Michelin starred Alizé at the top of the Palms, Geddes developed his own style of cuisine as Executive Chef of Chicago’s Alchemy Kitchen and Asia in Las Vegas.

In addition, he’s known for successfully helping open Coyote Café (Mark Miller), Tartare (George Morrone), Charlie Trotter’s and Aureole Wine Tower (Charlie Palmer). Amazingly, he’s also the only working chef in the United States who is also a certified Master Sommelier.

Which is why I had to ask him what brought him to Cincinnati. The answer? Our attractive position inside of Ohio’s huge agricultural belt, his commitment to local ingredients and his desire to help bring some excitement to the area.

And so began our 11 course adventure.

Course after course, I was blown away by textures (crispy rice puffs garnish creamy risotto rice), appearance (potato foam bubbled and glistened over a serving of meatloaf), and execution (when sliced, a slowly poached egg oozed into a surrounding circle of grits). All the while, Chef Geddes took the time to answer my questions, describe the ingredients in each course and to explain the reasons for his food and wine pairings. After four hours of eating and being in the chef’s presence, I really felt that my sensibilities as a diner were broadened.

Clearly, Local 127 wants to be the best restaurant in the city. It will be interesting to see how it’s popularity will compare to Jean-Robert’s Table, which will hopefully open soon with the same goal in mind. I can’t wait to find out.

Local 127  on Urbanspoon

{ 6 comments… read them below or add one }

5chw4r7z December 29, 2009 at 7:20 am

I love Local 127 and Steven, the quality of the food is top notch, and everyone there is knowledgeable about the food.
You may not have noticed it at the chef table, but I wonder if the the wait staff have backed off any? They seemed a little over attentive.


MegT January 3, 2010 at 8:57 pm

I ate at Local 127 a couple of weeks ago and had the opposite problem. We had two bottles of wine and the only time our glasses were filled by a waiter was when the bottle was opened.


Karen Butscha December 29, 2009 at 3:00 pm

Hi Courtney; We are very excited about visiting Local 127 on 1/09/10. I was raised in restaurants, and the plant business, so I have a lifelong love of both. I also have had a few plant business’s and now a food biz (we currently follow ea. other on twitter!). I am also the “cinti insider” for foodandbeverageunderground.com, which I need to update! My attempt at another fantasy job – food info/critique. So anyway, Courtney, love your above review. And I will be checking in on you regularly. My website should be up this week! Just started the Granola biz….good for you omega 3 granola, you can find it now at Sitwells Coffeehouse, Clifton!


Courtney December 30, 2009 at 7:29 am

Hi Karen — i’ll be looking forward to visiting your site once it’s up. Congrats on your new venture, will have to check it out next time I’m at Sitwells (which is guaranteed if I’m seeing a movie next door.) Let me know what you think of Local 127. It’s full of surprises, definitely one of the more creative meals I’ve ever had.


Heather December 30, 2009 at 9:04 am

Any more info on the Chef’s Table – do you have to have a certain # of people? Price on the dinner?

Really want to do one and this would be so much fun!



Courtney December 30, 2009 at 9:23 am

Heather, I asked the chef how often the table was used and he said a couple of times a week. So I’m pretty sure you could even get in with just one for now!

Cost is $90/person for as many courses as you can eat. I think it was an additional $30/person for wine pairings, which is kind of a shame not to splurge on since Geddes is a master sommelier. And he’s definitely not shy about pouring.

It’s a really intimate, cool experience. I would be interested to know what you think.


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