What to pair it withFirst some background: with co-owner and executive chef Casey Wall (also of Falco Bakery and restaurant Capitano fame) and Zac Furst riding shotgun as head chef, there’s some serious kitchen clout here to back the drinks. It’s worth saddling up for the $65 tasting menu but if you have to go à la carte, make sure you start with the bread. Not just any bread, it’s a salt-sprinkled wholemeal sourdough focaccia served hot from the oven (complete with scissors for DIY cutting). Pimp it up with kefir-cultured cream or smoked trout rillettes – either way it speaks volumes that a simple slab of carbs has become one of the city’s signature dishes. Venture onwards to a European-leaning celebration of the seasons, whether that’s a charry pork neck skewer with quince, an equally charry savoy cabbage with buttermilk dressing, or caramel-glazed cider cake.
Why we love itIf you could clone waiters, you’d want to choose the guys from Liberty as your sample stock. Service here is of the intuitive kind where you can happily hand over all care and responsibility for decision-making to the team. They’ve got a good sense of how deep you’ll want to go on a given night; put yourself in their hands and sit back and enjoy the ride.
