Événement

Lando Dinner at Local Three

Join Sam Lando, Owner/Winemaker of Lando Wines, in Local Three's private dining room, the Bushwood. Lando wine selections will be paired with a custom menu by Chef Chris Hall.

Sam Lando started his career working for some of the large global wine producers, and soon identified his true love of working with and enjoying Pinot Noir. After working for five years with Kosta Browne Winery, he departed at the end of 2012. In the middle of the 2012 vintage, Sam and his wife Jennifer decided to take the leap and take the winemaking hobby to the next level. They borrowed against their savings and began building the foundation to develop a small Pinot Noir focused winery. The goal is to make intense, yet elegant and balanced wines from the Russian River Valley and Sonoma Coast appellations. They push themselves to make great wines they enjoy drinking and take great pride in sharing with their dear friends.

First, 2018 Sonoma Coast Pinot Noir
Spicy Crab Spaghettini
Spring peas, fermented chili butter, mint, mollica

Second, 2018 Sonoma Coast Pinot Noir
Spring Strawberries and Braised Beets
Whipped Ricotta, butter lettuce, tangerine, pistachio, dark chocolate

Third, 2018 Sauves La Vie Proprietary Blend Pinot Noir, Russian River Valley
Smoked Tri-Tip "Bibimbap"
sticky rice, collard green "kimchi", shiitake, poached egg

Fourth, 2018 Truth & Valor Proprietary Blend Pinot Noir, Sonoma Coast
Mole Poblano Duck Confit
Saffron rice, foie gras, black beans, marinated cabbage

Dessert
Assorted Petit Fours & Mignardises

A Note from Local Three - We want to let you know we are very aware of COVID-19 and its ramifications, and we are taking it very seriously. Our team continues to closely follow the recommendations of The CDC, Georgia Department of Health, and National Restaurant Association for updates and best practices to prevent the spread of the virus. We also want to let you know that we have proactively taken extra precautions in our daily operations to ensure we create the safest environment possible for our team and guests.