{"id":17263,"date":"2015-07-11T13:14:57","date_gmt":"2015-07-11T17:14:57","guid":{"rendered":"https:\/\/www.saratoga.com\/saratogabusinessjournal\/2015\/07\/ballston-spa-restaurant-stresses-utilizing-local-products-specializes-in-hamburgers.html"},"modified":"2015-07-11T13:14:57","modified_gmt":"2015-07-11T17:14:57","slug":"ballston-spa-restaurant-stresses-utilizing-local-products-specializes-in-hamburgers","status":"publish","type":"post","link":"https:\/\/www.saratoga.com\/saratogabusinessjournal\/2015\/07\/ballston-spa-restaurant-stresses-utilizing-local-products-specializes-in-hamburgers\/","title":{"rendered":"Ballston Spa Restaurant Stresses Utilizing Local Products, Specializes In Hamburgers"},"content":{"rendered":"
\n
\"burgerbar.jpg\"\n<\/div>\n
Paul Pruitt of Local 388 Burger shows off one of the burger meals the eatery is known for\n<\/div>\n<\/div>\n

BY JENNIFER FARNSWORTH<\/p>\n

Paul Pruitt said the key to good food is
\nsimple, keep it fresh and keep it local.
\nOwner of Local 388 Burger in Ballston Spa,
\nhe said working with local farmers and artisans
\nis a win-win situation and the proof is in the
\nresponse to the food.<\/p>\n

“So far things have been great. Very busy and
\nvery steady,” said Pruitt.<\/p>\n

Named for its 388 Milton Ave. address in
\nBallston Spa, the restaurant is part of Pruitt’s
\nDish Restaurants business.<\/p>\n

Pruitt has worked in the hospitality industry
\nfor over 20 years, with his experience ranging
\nfrom exclusive private country clubs, boutique
\nrestaurants and inns, which include major
\nbranded hotels. He also spent time working
\nas a golf professional on several professional
\ntours in California, Arizona and North and
\nSouth Dakota, before returning to his passion
\nof the food industry.
\nIn addition to the burger restaurant, he also
\ncaters and provides consulting.<\/p>\n

Pruitt said 388’s menu is centered around
\nburgers made from locally sourced, grass-fed
\nbeef, but offers options for everyone. They have
\na core menu that centers around burgers and
\nhomemade fresh-cut fries, but the eatery has
\nchanging specials as well.
\n“Obviously burgers are the star but we
\nhave so much more including vegetarian and
\nchicken burgers,” said Pruitt.<\/p>\n

Everything is local, from the burgers to the
\nbeverages. They have homemade sodas with
\nfresh ingredients and even adult beverages
\nwith a local flare. Pruitt said the menu includes
\nlocal craft beers and wine from Galway Rock
\nWines and Vineyard.<\/p>\n

They also work with Mariaville Mushroom
\nMen and have even created a burger that
\ncombines beef and mushrooms.<\/p>\n

Through the end of July, the restaurant is
\nparticipating in the Better Burger Project,
\norganized by the James Beard Foundation.
\nThe project challenges chefs to make a more
\nsustainable and healthful burger by blending ground beef with finely chopped mushrooms.<\/p>\n

Local 388’s version, the “Deluxelle,” includes
\nminced shiitakes in a patty topped by cheddar,
\nfried shallots and white barbecue sauce. Pruitt
\nsaid it was important to be a part of the contest
\nas a way to eating in a healthful way, which has
\nto include local ingredients.<\/p>\n

“It’s who we are and it also helps to support
\nour local agriculture economy,” said Pruitt.
\nLocal 388 works with raised free range
\npoultry and grass-fed natural products through
\nSander’s Meat Market in Ballston Spa. The
\ncheese and dairy products are supplied by
\nWillow Marsh Farms of Ballston Spa. Even
\nthe decor inside the restaurant is kept local.
\nfrom the signs to the interior. Kids can sign a
\nchalkboard and they eat for free on Sundays.<\/p>\n

Pruitt’s catering business is a customized
\nevent planning enterprise. They cater everything
\nfrom backyard family grilling events to
\ncorporate events and weddings.<\/p>\n

The Local 388 Burger Bar is open every day
\nfrom 10 a.m. to 10 p.m. For more information,
\nvisit www.dishrestaurants.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Paul Pruitt of Local 388 Burger shows off one of the burger meals the eatery is known for BY JENNIFER FARNSWORTH Paul Pruitt said the key to good food is simple, keep it fresh and keep it local. Owner…<\/p>\n","protected":false},"author":121,"featured_media":23096,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[52,98,110],"class_list":["post-17263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-businesses","tag-ballston-spa","tag-new-businesses","tag-restaurants"],"yoast_head":"\r\nBallston Spa Restaurant Stresses Utilizing Local Products, Specializes In Hamburgers - Saratoga Business Journal<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.saratoga.com\/saratogabusinessjournal\/2015\/07\/ballston-spa-restaurant-stresses-utilizing-local-products-specializes-in-hamburgers\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Ballston Spa Restaurant Stresses Utilizing Local Products, Specializes In Hamburgers - Saratoga Business Journal\" \/>\r\n<meta property=\"og:description\" content=\"Paul Pruitt of Local 388 Burger shows off one of the burger meals the eatery is known for BY JENNIFER FARNSWORTH Paul Pruitt said the key to good food is simple, keep it fresh and keep it local. 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