The Local, Souderton

If The Local's chefs can't find the ingredients they need within a 50-mile radius of the restaurant, then the dish doesn't fly. That's why the dinner menu changes weekly, sometimes daily. What's left is a representation of what's currently in harvest from the dozen or so farms in the area and any mashed-potato trees growing outside the local mad scientists's house. The breakfast and lunch menus are a bit more consistent, including classic dishes such as egg-and-bacon burrito with house-made breakfast potatoes and six-ounce burgers formed from organic, grass-fed beef. Guests can savor their meals at linen-topped tables in The Local's intimate dining room or on patio tables near the train tracks.