Local Mise

Last call for real food that’s real good.

As you head out for your last hurrahs of summer, bring our food along. It’s packaged to travel and simple to reheat.

Link in bio. Order now.

Ray and Felix spent yesterday morning at Bee Happy Farm picking figs for the gluten-free Fig Cake on this week’s menu.

These farm-fresh figs will be baked with warm spices into a dense cake, then topped with an oat crumble.

Order now. Link in bio.

Eggplant Parm with a Ham & Melon Salad.

Order a main. Order a side. Eat well next week.

Our new menu is live. Link in bio.

Good home cooking delivered right to your door.
Orders close Friday (tonight) at 11:59pm. Have you ordered yet? Link in bio.

From catered events to weeknight dinners, we’ve got you covered.

Need food for your next gathering? We’d love to cater it. Just need dinner? This week’s meal drop is live now.

Link in bio.

It’s more important than ever to know where your food comes from.

At Local Mise, we source as many ingredients as possible from farmers markets and other trusted vendors. Sure, a Restaurant Depot trip (aka hell on earth) is sometimes unavoidable, but whenever we can, we choose fresh and local.

Because good food starts with good ingredients.

New menu is live- link in bio.

Final call for fresh salads, flavorful dips, and ready-made meals! Ordering closes at midnight, so head to the link in our bio before it’s too late.

We piled our Salmon Rillette onto Strong Arm Baking and Kitchen bread with microgreens and Miles Okal and Angie Raines tomatoes. Then we couldn’t resist snacking on our Street Corn Dip with tortilla chips.

Ready for a fridge full of chef-made meals? Order by midnight—link in bio.

We’ve said it before, and we’ll say it again:
We 👏 love 👏 a 👏 summer 👏 salad. 👏

This GF Tomato-Corn Salad is 🔥

Charred corn, juicy tomatoes, shallots, avocado, and bacon are tossed in a creamy cilantro-lime dressing that tastes like summer in every bite.

See what else is on this week’s menu—link in bio.

This gazpacho is simple, but the flavors are far from it.

Made with a bounty of farmers’ market tomatoes, cucumbers, garlic, peppers, and sherry vinegar. We served it with croutons made from some fantastic gluten-free bread from Guglhupf Bakery + Restaurant and a chunky relish of tomatoes, roasted garlic, salted cucumber, and shallots.

Summer in a bowl. 🍅

See what’s hot (or cold) on this week’s menu. Link in bio.

Just like he does every week, Chef Ray’s been working hard on a new menu for y’all. Link in bio to order.

Heads up: next week, this hardworking chef takes on the 9–5 daddy duties in addition to running The Pushcart and local mise. Because of that, all future orders will open on Wednesdays.

Wish him luck. 😂

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