Our Purpose

To make people feel good and our community a better place

Our Philosophy

Local Three represents a shared philosophy on food, drink, hospitality and how to do business. That philosophy is straightforward: People Matter Most, Local Is Priority, Seasonal Makes Sense, Authenticity Rules, Quality Governs, Delicious Trumps, Pretense Stinks, Comfort Feels Good, Appreciation Tastes Better, Prudence Sustains It All.

Our Story

Local Three is the shared vision of Chris Hall, Todd Mussman and Ryan Turner. The three met in the fall of 2005 when Hall was the chef at the Sundial restaurant and Todd and Ryan had just opened Muss & Turner’s, “The Little Deli that Could” in Smyrna. The three quickly became friends and over plenty of bourbon and great food, the plans for what would become Local Three emerged.

They thought they had everything on track to open in 2008 in the Medici building across from what is now Local Three, but the recession intervened, the government seized the building, and progress stalled. The three spent the next several years looking for a space to house Local Three, and in the summer of 2010, they signed a deal to take over what was then Joel Brasserie, formerly Joel Restaurant. With the help of Ai3 (local architects and friends) and Tracy Hartley, the three spent the summer and fall reinventing the dining room. In December of 2010, Local Three opened.


Personal Responsibility
Each person is responsible for their choices, actions and attitude.

Kaizen (Continuous Improvement)
We are always striving to do and be better.

We love people. Our passion for caring and connection is the life-blood of our business.

We endeavor to give our best at all times and have a positive impact on those around us.

We believe in doing the right thing even when no one is watching, making good on your commitments, and living up to your ideals.

Walk your talk and be true to who you say you are. Be real.

We value the harmony that is created by everyone doing their part, working together and maintaining balance in life.

We value the process, time and effort needed to be great.

We do our best all the time at whatever we take on. We do not accept mediocrity, apathy or complacency. We are here to win.

Profitability allows us to re-invest in our restaurants, give back and create opportunities for growth.