Local is a slowly evolving organism, one that seems to thrive creatively on the cusp of its own extinction. Chef/owner Tracy Miller brought forth her restaurant in 2003, an offshoot of the catering operation she's nurtured in Deep Ellum's classic Boyd Hotel since 1997. Miller opened with the commitment to shepherd and develop Local in deliberately managed increments so as not to outrun her culinary (and financial) headlights. Since that time she has added a sleek yet comfortable wine lounge and is unfolding plans to subsume the Boyd's courtyard with garden dining in the spring. Yet through all of this inching, Miller has never relaxed her snug embrace of American flavors, distinctly teased with her own earthy flair. Try her urbane steak and eggs twist, two fried quail eggs on a drift of steak tartare. Or wallow in her meticulously harmonized hazelnut- and mustard-crusted halibut in Chardonnay thyme broth accompanied by grilled country bread and a young spinach salad—pure haute meets homey. Or surrender to the rib eye in a mushroom sauté with onion risotto. Miller is a virtuoso who whirs the salivary glands with clean flavors that mingle and marry and juxtapose in well-composed essays. That it sits in the Deep Ellum urban frontier means your adventure never has to suffer the irritants (noise, parking, neglect) of the stunning and the trendy.