The last time Grub Street mentioned Liberte, the sexy bar-lounge-restaurant that’s replacing the Sofitel’s lobby bar this month, the details were rather vague. As it approaches its opening, more information is coming to light. Kevin Levett, an Australian-born chef with extensive experience at four- and five-star hotels in Sydney and London, will head up the kitchen as executive chef, according to a prepared statement. Marc Yanga, an acclaimed mixologist, is developing Liberte’s beverage program, which will specialize in original artisan cocktails, and will oversee the bar’s operations. Click through to see menu and cocktail list specifics.
Kevin Levett’s menu will feature Charcuterie and Fromage selections, with house-cured, domestic and international offerings, Slow-Roasted Pork Belly with caramelized apples and boudin noir, Seared Diver Scallops with smoked onion puree and pancetta, House-Cured Trout with red lentils, lemon confit and crepe chips, Magret Duck Breast Cassoulet with Toulouse sausage and white beans, Roasted East Coast Lamb Loin with fondant potato and ratatouille, Coq au Vin “Drumstick,” Lancaster County chicken with red wine and smoked bacon, Grilled Maine Lobster with romaine, ginger butter and fried dill, Vacherin “Liberté,” with vanilla ice cream, pink peppercorn meringue and bubbled sugar, and Brie Cheesecake with walnut crust, strawberry sorbet and cherry compote. Prices will range from $7 to $32.
Yanga’s cocktails will include Negroni, Miller’s gin, Campari, Carpano Antica sweet vermouth and one dash each of three different types of bitters, garnished with a flamed orange twist, Sazarac, apricot-infused Maker’s Mark, Peychaud’s bitters and simple syrup, served in an absinthe-rinsed glass Crimson, Absolut Citron, St. Germain elderflower liqueur, raspberry-tarragon puree and lemon juice, garnished with fresh tarragon, and Autumn Fashioned, Jim Beam bourbon, fresh ginger, macerated pear, cranberries and a sugar cube, muddled and garnished with crystallized ginger.