We were finally successful in getting a group reservation to Liberty Tavern (what a popular place!). The beer and wine offerings were plentiful and being visited by both the sommelier and beer manager was a plus - really added insight to our dining. I enjoyed the short ribs (cooked 48 hours) and root vegetables (never thought I'd say that). Others in our group worked through a large portion of the seasonal menu. All agreed that the cheese course we started with was the biggest hit. Everything was very good, though the dumplings that came with the trout and the duck fat onion rings fell a bit short of expectations.
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