When Eater first caught up with Craig Weiss (The Otherrroom) last year to discuss the already much delayed Local 1205, he promised that the venue would serve as a marketplace, but that it would also offer prepared foods and sandwiches. Opening today, Weiss has delivered.
Weiss has brought on a team of food-focused folks to help run Local 1205. Matthew Rutledge left his job at Murray's Cheese (business operations) to run this enterprise. Before working at Murray's, he helped open a little spot called Eataly with Mario Batali. At Local, Rutledge runs the specialty foods department. He's in charge of sourcing goods like Katz's deli meats, Brooklyn pickles and jams, jellies, sauces and cheese ("I just think cheese is really cool," he says) for the marketplace.
GM Juan Hernandez's background is in raw foods, so he's running the extensive cold pressed juice and smoothie program at Local 1205, in addition to the raw foods section (think flavored Kale chips). Kim Gile is the GM in charge of the prepared foods. Sandwiches (pressed or not) include The AK Melt with cave-aged Gruyere, Fontina, and Grafton white cheddar; the Hot Italian with Sopressata, Prosciutto di Parma, Fontina, tomato, and hot cherry peppers; and Brazilian-style pizzas, salads and soups. There's a large produce section, a flower market, an Italian dried-goods area and plenty of casual seating.
Local 1205 opens today. Hours will be irregular at first, but Weiss says the shop will be open from 8AM until 3AM eventually, serving Abbot Kinney patrons for breakfast, lunch, dinner and into the late night.
·All Local 1205 Coverage [~ELA~]