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Chef Vince Tien uses fresh ingredients from American farms (occasionally local) to fashion a modern-day gastropub menu. The 50-seater has the comfortable feel of an unassuming neighborhood pub that has been around. A chalkboard denotes two dozen domestic and imported craft brews on tap (most $6) -- from"Crisp & Refreshing" (Leffe Blonde Belgian ale) to "Bold & Flavorful" (Brooklyn Brown Ale). Bottled beers and a full stock of liquor are also passed from the bulky mahogany bar. The same chalkboard notes some of the nights' thoughtfully sourced artisanal American cheeses and cured meats, served on wood boards with garnishing accompaniments. Among the options are Tomme from Florida's Winter Park Dairy ($8 each, $20 for three); and country pté from Palmetto Creek in Florida. Other products, such as merguez sausage, are made in house. The Local's strengths are the cheese/charcuterie/beer selections, along with menu items "In a Jar," including potted duck rillette with red wine jam; chicken liver mousse with ham bits and pickled shallots; and dark wedges of grass fed flank steak jerky. Some of the other fare is solid, but execution needs tightening -- there is too much of a hit-or-miss element. Service needs to improve too, but this newcomer has the right idea: honestly sourced bar snacks for Coral Gables.