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BRC Gastropub chef and owner Lance Fegen shows off his Cajun side at Liberty Kitchen, an oyster bar that manages to feel like Louisiana and New England at the same time. The relaxed restaurant is perfect for slurping down East Coast oysters over local brews or enjoying a huge bowl of gumbo topped with fried oysters. Burgers and shakes made with Petite Sweets custard are Liberty Kitchen's other big winners, but be warned that the high prices don't match the otherwise casual tone.
This is the third part of a three-part Chef Chat series. If you missed our previous posts, you can read Part 1 here and Part 2 here. This week, we sat down for a chat with chef de cuisine Travis Leni... More »
This is Part 2 of a three part Chef Chat series. You can read Part 1 here and Part 3 in this same space Friday. Yesterday, our chat with Travis Lenig of Liberty Kitchen revealed a bit about his backg... More »
This is the first part of a three-part chef chat series. Come back to read parts two and three in this same space Thursday and Friday. Every single time I've been to Liberty Kitchen in the Heights, i... More »
Still haven't made plans for the weekend? It's not too late. It's never too late. Carpe diem and whatever else Robin Williams yelled at his English class in that movie where they all stood on their de... More »
Last year -- at the tail end of 2011 -- it seemed as if half the restaurants we were excited about in 2010 for the upcoming year still hadn't opened yet: Uchi, Triniti, Underbelly and The Hay Merchant... More »
This seafood-heavy Heights hot spot consistently turns out some of the best seafood dishes in town, from gumbo to whole-fried trout. But the sleek, marble-topped oyster bar straight out of a New England restaurant is equally ambitious. Here, you can dive into an ocean of different raw seafood dishes: Hawaiian-style tuna poke, ceviche marinated in ginger beer, chiles and sweet lime, salmon carpaccio cured in yuzu, campechana with Gulf shrimp and blue crab, or a retinue of different oysters... More »
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