Cuisine:

• Others
• Contemporary
• French

Liam's Restaurant Description:
Rhonda and Scott Foster named their well-established restaurant after their son, Liam. The classic early twentieth-century building has been beautifully upgraded, retaining its richly textured old brick walls. Breakfast sees the adaptation of many French dishes, such as croque monsieur or an omelet périgourdine, while lunch may feature beautifully fried oysters or freshly made pasta. Look for the mac 'n' cheese of your life. The crowning jewel, however, is dinner. Here is where this tiny open kitchen amazes, with sautéed foie gras as an opening option. The accompaniments will vary, but they will never overwhelm the main player. Rhonda selects from the short but impressive wine list an Austrian trockenbeerenauslese to accompany the foie gras. Each week, the menu varies, dictated by the seasons and the available materials, sourced from near and far. The grass-fed steak, for instance, may come from Uruguay. The cassoulet is just right for a cold winter day. The assortment of cheeses is impressive, and will include local Sweet Grass Dairy choices as well as such difficult-to-locate treasures as Serra da Estrela from Portugal. Besides the fine small-producer wine list, a first-rate craft beer list is offered.


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