Dining
BY AMIRA VAN LEEUWEN
Oven-roasted chicken is one of the rotating menu items.
Joe Perricone (right) opened Local Joe’s Kitchen in San Marcos on Sept. 12.
PHOTOS BY AMIRA VAN LEEUWEN COMMUNITY IMPACT
Modern Southern cooking thrives at Local Joe’s Kitchen
Local Joe’s Kitchen o ers Southern cooking presented in a modern fashion. About the owner Austin native Joe Perricone—who has worked in the restaurant industry for over 35 years at restau- rants such as Cracker Barrel, Chili’s and Logan’s Roadhouse—opened his rst of ve restaurants in Tennessee in 1997. Recently, Perricone decided to return to Texas to be with his family. “My goal was to sell my last restaurant in Ten- nessee, move to Texas, and open this concept here and retire in the area. And I thought, ‘Why not San Marcos?’” Perricone said.
What’s on the menu? Perricone said each of his recipes was inspired by his parents, grandparents and mother-in-law. “We want to serve mom and pop-type cuisine without looking like a mom and pop establish- ment,” Perricone said. The restaurant o ers a daily rotating menu of di erent items, including slow-roasted pork, which is served with a pork gravy; bourbon-glazed salmon; baked chicken served over rice; collared greens; pinto beans; macaroni and cheese; fried okra; and more. “These are well-crafted, carefully procured recipes that I have developed over the years,” Perricone said.
A pork chop is served with tomato macaroni.
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205 W. Hopkins St., San Marcos www.localjoeskitchen.com
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