The Roanoker - November/December 2017 - 69

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Leonore Restaurant

Made with Care

Honoring Bounty of the Earth
Award-winner Local Roots is proud about their
work with S.O.L.E. food.

NOAH MAGNIFICO

Named after the owner's mother, Leonore
Restaurant brings a bit of Venezuela to Roanoke.

Local Roots: A Farm-to-Table Restaurant

Leonore's authentic Italian cuisine honors the owner's mother's memory.

The staff at Local Roots are proud of their role in sustainability.

FAMILY OWNED AND OPERATED, Leonore Restaurant has been

EARLIER THIS YEAR, Local Roots won the 2017 Virginia Green

the home for Venezuelan and Italian cuisine in downtown Roa-

Travel Leader Award for protecting the environment and pro-

noke since 2012. Their menu features everything from Shrimp

moting green tourism. Winning awards is nothing new to Di-

Alfredo and Chicken Parmesan, to Pizza, to the Venezuelan Te-

ane Elliot, Local Roots owner, as this farm-to-table eatery was

queños and Arepas.

named The Roanoker's 2016 Best Overall Restaurant, one of USA

Everything at Leonore's is made with care, fresh and home-

Today's Top 10 Farm-to-Table Restaurants, and holds the #1 po-

made. They begin early in the morning to bake the bread and

sition on Trip Advisor's list of restaurants in the Roanoke area.

hand pick the ingredients that go in their salad dressings.

But the Green Travel Leader Award is different. It starts with

"We want our guests to have a place to come, sit down and

the restaurant's philosophy to serve S.O.L.E. food (sustainable,

relax, and feel at home," said Miguel Liendo, owner and chef.

organic, local, and ethical) and continues to what is plated in the

A true family business, Miguel's wife and children work right

kitchen. Partnering with local farms that produce everything in

alongside him to make this happen. And the community has

a way that feeds the earth, Local Roots knows the origin of the

noticed. This year, Leonore earned the TripAdvisor's Certificate

food they serve-heritage breed meats, sustainably-harvested

of Excellence by consistently receiving great reviews.

fish and seafood, and heirloom grains and vegetables, all in

When Miguel's mother was diagnosed with cancer, he moved
his family to America to be with her. Today, he honors her mem-

their season. They even have their own garden, tended by the
amazing Kelly Key, located three blocks from the restaurant.

ory by naming his restaurant after her. In that same generous

"We use every part of every vegetable and animal that comes

spirit, Leonore's Restaurant participates in the Good Deed Pro-

in our door," said Elliot. "What better way to honor the bounty

gram as their way of giving back to the community.

of the earth than to create unique dishes using everything

At no cost to their guests, Leonore's gives 10% of the proceeds

we're given."

from a designated day to the selected cause for that day. All the

For Chef Matthew Lintz, however, being green and pro-

customer needs to do is mention they support the cause of the

tecting the environment isn't enough. Everything has to taste

day. Leonore's also offers online ordering for pickup.

good-and it does. As part of their pickup catering service, Local
Roots will take orders for Thanksgiving sides.

Leonore Restaurant
128 Campbell Ave SW, Roanoke
540-904-5559 | leonorerestaurant.com

Local Roots Cafe
1314 Grandin Rd SW, Roanoke
540-206-2610 | localrootsrestaurant.com

THEROANOKER.COM

NOVEMBER/DECEMBER 2017 | 69
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The Roanoker - November/December 2017

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