Elissa Drift worked in the restaurant industry for years and had nearly run out of new positions to try. There was just one left: Owner.
“The next natural step was to just do it for myself,” she says. “So, I took the leap. I have always been really passionate about bringing people together, being involved in the community building side of things, events, creating experiences, things that make people feel connected, so opening Local was just the natural
next step.”
Drift opened Local Street Eats in December 2024 in downtown Nashua, offering a multicultural approach to classic street food. While opening Local Street Eats was a natural next step, that doesn’t mean it was easy.
Drift made the space her own with an eclectic and funky vibe. She describes the space as vibrant, approachable, and curated. Many decorative pieces throughout the restaurant are from friends, family, regulars, and customers, some of whom found an
item that reminded them of Local
while travelling.
Drift made the space her own with an eclectic and funky vibe. That fun atmosphere belies all the hard work it takes to keep a restaurant open in these challenging times. Given the realities of running a restaurant amid rising food costs and staffing shortages, you have to hustle behind the scenes to run a successful restaurant, Drift says.
“It’s not just like any other business. Everything has a shelf life,” Drift says.
Local Street Eats attracts people with its street-food inspired menu, from Daddy’s Dunkaroos with funfetti frosting, cookies, and rainbow sprinkles to Crispy Cauliflower tossed in gochujang. Drift hosts events at the space, like this summer’s drag brunch, sip and script calligraphy, and a mocktail class, as well as private events.
“I really want Local to be known as a destination, and not just for food, but for community,” she says. “We love to host events, and we love supporting local organizations, and creating opportunities for people to connect. I hope that in our continued growth that we’ll be able to make an impact on the community.”
Hearing from people how much they enjoy the food and the space is a highlight. “When somebody tells me, ‘this place is amazing, it’s so beautiful in here, we love it here, we can’t wait to come back,’ that obviously is like one of the best parts, but the other part is having such a loyal and passionate team,”
Drift says.
