Instead of predictable pub grub, executive chef Joseph Margate presents surprisingly polished fare at this Liberty Hotel lobby bar and restaurant. Look for fresh local seafood, a raw bar, artisanal cheeses, and seasonally inspired entrEes like organic chicken with farro, baby carrots, and green beans, and Berkshire pork loin with semolina gnocchi, mizuna (Japanese greens), and violet mustard. Leading the decadent dessert lineup are butterscotch pots de creme, served with warm handmade madeleines.
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