Food & Drink

Brunch, fancy waffles and charcuterie boards are on the menu at this new Clovis restaurant

The Local is new restaurant moving into the former Rev’s building on Clovis Avenue.
The Local is new restaurant moving into the former Rev’s building on Clovis Avenue. Special to The Bee

Charcuterie boards, craft beer and brunch featuring fancy waffles will be the hallmark of a new restaurant concept opening soon in Old Town Clovis.

Todd and Jenny Fisher of Clovis along with Bryan Basinger of Fresno are the owners of The Local, a community-minded restaurant with a strong emphasis on locally sourced foods. Basinger is the owner of the Full O Bull Sandwich Shop on Fifth Street in Clovis.

Located in the former home of Rev’s at 401 Clovis Ave., The Local is being renovated and a soft opening is planned for early January. Katie Nisbett is designing the interior that Jenny Fisher describes as an inviting space with warm woods and communal seating.

“I want to make this more of a social place in Clovis, where people can gather for a great meal, take a class on how to make a charcuterie board or taste great wines or craft beer,” Fisher said.

Also part of the space will be a small market offering locally made goods, including honey, farmstead cheeses, olive oil, roasted coffee and more.

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The Local in Old Town Clovis will be open daily for lunch and dinner, and also Sunday brunch. Jenny Fisher Special to The Bee

The centerpiece of The Local will be an eclectic menu that borrows heavily from the idea of charcuterie boards, the combining of meats, cheeses, fruits, nuts, spreads and bread or crackers. Traditionally, it’s served on a long board, but these days anything goes, from boards to large platters.

The Local will be open daily for lunch and dinner, and also Sunday brunch. And while the menu is still being tweaked, Fisher said it’s likely to contain specialty boards that will include everything from vegetarian items to a meat lovers version. There will also be flat breads served with several choices of toppings. One flat bread includes bacon jam, fig, and goat cheese.

Also on the menu for lunch will be cedar plank salmon, an Italian meatball panini and a “Mexi-Cali” wedge salad with roasted corn, blackbeans and burnt ends with a cilantro lime honey vinaigrette.

Dinner will include a 26-ounce sliced tomahawk steak, tenderloin medallions, edamame and also butternut squash risotto.

Fisher is excited about her brunch menu that includes loaded waffles, skillet breakfasts and specialty boards. One of the items is called the Magic Board and includes beignets, mini-pancakes, churros, fruit and bacon sticks.

With the continued popularity of craft beer, including Clovis-made brew, Fisher hopes to attract beer and wine fans to the restaurant for its carefully curated selection of beverages.

Fisher has spent many years working in the restaurant industry, including Max’s Bistro & Bar, Vino Grille & Spirits, and Campagnia.

“I’ve learned so much about food and wine from the places that I have worked and the timing is right for us to make this happen,” Fisher said.