BY JENNIFER FARNSWORTH
Paul Pruitt said the key to good food is
simple, keep it fresh and keep it local.
Owner of Local 388 Burger in Ballston Spa,
he said working with local farmers and artisans
is a win-win situation and the proof is in the
response to the food.
“So far things have been great. Very busy and
very steady,” said Pruitt.
Named for its 388 Milton Ave. address in
Ballston Spa, the restaurant is part of Pruitt’s
Dish Restaurants business.
Pruitt has worked in the hospitality industry
for over 20 years, with his experience ranging
from exclusive private country clubs, boutique
restaurants and inns, which include major
branded hotels. He also spent time working
as a golf professional on several professional
tours in California, Arizona and North and
South Dakota, before returning to his passion
of the food industry.
In addition to the burger restaurant, he also
caters and provides consulting.
Pruitt said 388’s menu is centered around
burgers made from locally sourced, grass-fed
beef, but offers options for everyone. They have
a core menu that centers around burgers and
homemade fresh-cut fries, but the eatery has
changing specials as well.
“Obviously burgers are the star but we
have so much more including vegetarian and
chicken burgers,” said Pruitt.
Everything is local, from the burgers to the
beverages. They have homemade sodas with
fresh ingredients and even adult beverages
with a local flare. Pruitt said the menu includes
local craft beers and wine from Galway Rock
Wines and Vineyard.
They also work with Mariaville Mushroom
Men and have even created a burger that
combines beef and mushrooms.
Through the end of July, the restaurant is
participating in the Better Burger Project,
organized by the James Beard Foundation.
The project challenges chefs to make a more
sustainable and healthful burger by blending ground beef with finely chopped mushrooms.
Local 388’s version, the “Deluxelle,” includes
minced shiitakes in a patty topped by cheddar,
fried shallots and white barbecue sauce. Pruitt
said it was important to be a part of the contest
as a way to eating in a healthful way, which has
to include local ingredients.
“It’s who we are and it also helps to support
our local agriculture economy,” said Pruitt.
Local 388 works with raised free range
poultry and grass-fed natural products through
Sander’s Meat Market in Ballston Spa. The
cheese and dairy products are supplied by
Willow Marsh Farms of Ballston Spa. Even
the decor inside the restaurant is kept local.
from the signs to the interior. Kids can sign a
chalkboard and they eat for free on Sundays.
Pruitt’s catering business is a customized
event planning enterprise. They cater everything
from backyard family grilling events to
corporate events and weddings.
The Local 388 Burger Bar is open every day
from 10 a.m. to 10 p.m. For more information,
visit www.dishrestaurants.com