Il Locale opens in Rosalie

By aj james
13th Aug 2013

We eat it all, here at TUL, but we're particular fiends for comfort-inducing cuisine. You know the kind. Dishes handmade using quality ingredients, injected with emotion, based on inherited recipes, and then served in a welcoming environment. You call on it when you need a little extra love, knowing you'll leave feeling ten times better than when you entered.

And so, after the opening night at new Italian eatery, Il Locale in Rosalie, last week, it's no surprise it's going to become our new destination for comfort cuisine. If not just to look at their young pizza chef from Florence (makes a mean margherita but is really good at winking), but for plate upon plate of good things. From the polpette al sugo (glorious pork and veal meatballs dressed with tomato sauce), pizzocheri (buckwheat pasta), to the slowly roasted suckling pig—it's all good. Almost too good.

Il Locale is the newest venture from Mark and Narelle Tognini (of Brisbane icons Tognini's Spring Hill and Milton) and has been a labour of love and a collection of concepts and wares they've amassed over the years. Notably, an enormous antique door from Lebanon that frames the entrance and bright red Berkel slicer for cured meats purchased many years ago in Verona.

On the drinks side of things, they've installed an Italian carbonated water purifier, so bottled mineral water is out, and you need pay just a single price per head for unlimited quantities—economical and environmentally conscious. We like. The wine list is predominantly Italian, all with varying price points, sold either by the glass, carafe, or bottle. On the coffee front, we've heard word of an exclusive new flagship blend from LAVAZZA. Post-meal espresso anyone?

In Italian, Il Locale translates to the local, but we predict it won't just be neighbourhood folk who frequent this suburban gem. Brisbane Italian lovers, rejoice! There's a new foodie favourite in town.

Want more info on Il Locale, or want to leave a tip? Click here!

Image credit: Gourmet Traveller

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