Chef Ulysses Cabahug of The Liberty Tavern believes in fresh, carefully sourced cuisine. That’s why he and his kitchen team make so many of their foundational foods from scratch—the pasta, the baked goods, the sausages—with ingredients from small farms that rely on eco-friendly, sustainable practices.
You’ll be able to taste the difference in every bite of his modern Italian cuisine. For a taste, sit down for happy hour. Start by sharing a red or white pie with warm garlic bread and house-made meatballs on the side. Did you know the kitchen also has its own smoker? The team carefully smokes its chicken wings in the wood-burning smoker, then dresses them in chipotle-lime or Alabama white sauce. Round out your happy hour spread with a beverage from the bar, perhaps a house margarita, a glass of sparkling rosé, or a pint of locally made craft beer. Staying for dinner? Save room for a heaping plate of fresh pasta, perhaps the gnocchi a la carbonara, or an entree such as braised lamb shank or seared duck breast.