Where the Locals Go

Dillon’s Local serves up home-style food in a neighborly atmosphere

By Colby Radomski

Dillon’s Local might be the new kid in Plymouth’s dining scene, but it’s already climbed the ranks as a go-to dining destination for area foodies. Owned by longtime friends Colin Dillon, Samantha Bradley and Chef Chris Howland, the eatery caters to its local clientele, featuring a come-as-you-are vibe and a menu filled with refined home-style dishes. Dillon, Bradley and Howland, who have all worked the South Shore’s culinary circuit for years, decided it was time to try their hand at opening their own eatery last year.“We’d been doing it for somebody else for so long that we wanted to team up and do it together,” says Bradley. The trio’s opportunity came last October when the building, formerly home to the Park Place Tavern, became available. “We got the call on October 1 and walked in October 2,” says Dillon. “We called in every favor and opened one month later to the day, on November 2.”

On my recent visit to the new eatery, I noticed the dramatic physical changes to the building, which included replacing the predecessor’s decor with simple, yet sophisticated, tavern-style décor. Dark wood floors, exposed beam ceilings and a fresh coat of neutral paint brightened the space. Several seating options are available, from the wood-topped bar and high-top tables to the more traditional dining tables for those looking for a more intimate experience.

The menu changes seasonally and includes a variety of American comfort food dishes, each prepared a little differently. “It’s like home cooking, but better,” says Bradley. The 30-item lineup includes local favorites like IPA mussels and broiled cod, comfort food dishes like shepherd’s pie and Guinness fish and chips, as well as dishes that put a creative spin on traditional dishes, like pigs in a blanket (mojo pulled pork, black bean and corn salsa, drunken goat cheese and ginger cilantro in a flour tortilla) and pork belly pizza. On Sundays, the restaurant rolls out a supplementary brunch menu (think tater tot casserole and Portuguese hash). “I’m not trying to reinvent the wheel,” Howland says. “I wanted to make staples but with a creative twist.”

Nearly all of the ingredients used are sourced from regional purveyors and everything, with the exception of the pizza dough and ground beef, is made fresh and in-house by Howland. The kitchen doesn’t even have a microwave.

On my visit, I tried two different entrees including a seasonal apricot salmon dish comprised of apricot glazed, pan-seared salmon over a bed of wild rice and julienne vegetables, and a hearty balsamic flank steak that was chargrilled and topped with caramelized onions, goat cheese and balsamic glaze, and served over creamy mashed potatoes and green beans almandine. Both dishes left me utterly impressed and excited for my next visit. To complement the restaurant’s solid food options, Dillon developed a bar menu that includes local handcrafted spirits and brews, and creative mixed cocktails like the Strawberry Beret (Prosecco, pureed strawberries and mint garnish) and the New York Sour (Old Overholt rye whiskey, fresh lime and lemon juice, simple syrup and a red sangria float).

Coupling standout food and a welcoming atmosphere, it’s no wonder that Dillon’s Local has become a neighborhood favorite.

21 South Park Ave.,

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