In Southie, traditions die hard (and some former residents apparently die even harder). And yet, change can be a good thing! Such is the case with Local 149, a new eatery in what was once the City Point home of the famed Farragut House.
    Co-owned by Jason Owens (Newton’s Biltmore Bar & Grill), Local 149 combines an old-school watering hole vibe with contemporary flavors and flair. From its wood-burning fireplace and fire extinguisher fixtures, it is a great place to heat up the night or to douse a thirst. Having worked at Stoddard’s and other popular Hub haunts, Cape Cod native Chef Leah Dubois has a fine local pedigree that extends far beyond Boston’s city limits. Combining her passion for healthy options (including raw foods) with Owens’ southern roots, Dubois offers an eclectic tavern menu that features local seafood, cheeses and meats and other by-the-neighborhood-for-the-neighborhood favorites. With a Night Owl menu, 22 taps and a slew of creative cocktails, Local 149 can easily become your “local” no matter how far away you live.

JSI: How did you get into cooking?
Leah Dubois: I am a natural leader, an artist and need to be able to express myself creatively. Cooking seemed just the right fit. I get off on satisfying one's most primal desire to eat.

 JSI: Where was your first professional kitchen experience?
LD: My first professional cooking experiences were working garde manger at The Roobar on Main St in Hyannis, Cape Cod.

JSI: What is your favorite dish to prepare?
LD: My favorite dish to prepare is the dish with the freshest, most seasonal and locally sourced ingredients available. I love food that has color and mixing hot with cold.

JSI: What is the best part of your job?
LD: The best part of my job is that every day has new challenges and that I have the opportunity to mentor and lead young, bright shiny faced cooks to success. Every day we have something to be proud of.

JSI: Who is your favorite chef in Boston?
LD: I really enjoy going to the Uni Sashimi Bar and splurging on Chris Gould's masterpieces.

JSI:  What do you usually make for yourself at home?
LD: At home I make fresh juice on the regular, exquisite salads and smoothies. I always keep it fresh and sexy.

JSI: If you could dine with any three people, who would they be?
LD: My mother, my lover Samantha and Madonna.

- Matt Robinson

Local 149, 149 P Street South Boston 617 269 0900 www.local149.com