All-Day A air

Food & Drink All-Day A air

Italian eatery Locale debuts its bakery and breakfast nook

BY VALERIE VINYARD

When Locale opened about a year ago, its owners envisioned a restaurant that served customers, especially those in the neighborhood, throughout the day.

At rst, the restaurant opened at 11:30 a.m., leaving those in search of breakfast unable to get their morning x.

As of February 11, the Italian restaurant debuted a bakery nook inside the restaurant, lling those empty morning hours with a new breakfast menu and a bevy of house-baked pastries.

The morning space has a bright, airy farmhouse feel, with lots of windows and about 60 seats for indoor and outdoor seating. Customers order at the counter, and a friendly employee will deliver the food to the patio or one of the wooden tables indoors.

Partners Deborah Tenino and Nick Kreutz own Locale, and they’re happy with their restaurant’s evolution.

“We wanted this to be an all-day place because this is what the neighborhood needed,” Tenino says. “The bakery completes that circle.”

Tenino raves about their baker, Karen Lustig, who makes most of the pastries and much of the breads used throughout the restaurant.

“She’s great,” she says. “If you ask my daughters to name their favorite (item), it’s her mu ns. If you ask Nick, it’s her lemon squares. It’s all been really nice.”

Just like the main restaurant, Locale’s no-reservation policy lends it a casual vibe, although diners could feel comfortable eating in shorts and a T-shirt, a suit or a dress.

The cappuccino ($4) could be paired with a aky, custard- lled pastry ($3.50) before breakfasts are delivered. The cappuccino was made Italian style, meaning the froth was incorporated into the drink and not perched on top. It made for a smoother, creamier taste.

Products from Maya Tea Company are featured, including Maya Golden Milk ($5) and Maya hot or iced chai ($5).

Those who want to start their day with a stronger drink such as an Aperol spritz ($10) or a glass of prosecco ($5) also can indulge.

The French toast ($10) comes with two thick halves of u y toast. The pieces were topped with pillows of lemon ricotta, fresh strawberry slices and local honey. The breakfast sandwich ($10) came with soft scrambled eggs, bacon, Fiscalini cheddar and sriracha mayo, and a side of potatoes that were roasted with just enough rosemary.

Mariah Gray and her husband, Erik, recently were visiting the bakery for the rst time.

“We’ve eaten at Locale for dinner a few times, but we were excited to try the breakfast,” says the retired Sam Hughes resident. “The Burrata toast was delicious, and I’m coming back to try a frittata.”

Gray’s Burrata toast ($10) was a healthy portion of charred toast, creamy burrata, pesto and prosciutto crudo. Her husband opted for the “breakfast of champions,” the $10 pie and co ee. That day, the pie was peach, and Erik Gray “highly recommended” it.

“Any time I can pretend that pie is a meal, I’m in,” he says, laughing.

And if you indulge too much, there’s always the bocce ball courts outside that can o er an unusual and fun way to burn o calories.

Bakery at Locale

60 N. Alvernon Way 398-7553, localetucson.com 8 a.m. to 3 p.m. (breakfast is served from 8 to 11 a.m.) Tuesdays to Sundays; closed Mondays.

(Top) A bakery that opened inside Locale on February 11 o ers a bevy of fresh-baked pastries and a full menu including French toast ($10), which is made with egg custard and topped with lemon ricotta, strawberries and local honey. (Above) The breakfast sandwich ($10) comes with soft scrambled eggs, bacon, Fiscalini cheddar and Siracha mayo on a fresh-baked brioche roll and a side of house-roasted potatoes. (Photos by Jonathan Revies)