* Click here for rating key
Liberty Bar Restaurant Review: It’s hard to imagine the Liberty Bar in any location other than its original tilted and twisted building, but move it did --- to a converted convent in King William now painted unrepentant coral. The cuisine has undergone no conversion despite some staff shakeups; its Texas and Mexican roots still show through at almost every turn, and the old clientele, high-toned and ultra-arty alike, have returned to the fold. In fact, some old favorites such as the classic picadillo-stuffed and walnut-sauced chile relleno en nogada seem better than ever, and the accompanying house-made bread is still worthy of hallelujahs. We also recommend the codorniz (quail) in green mole as well as the more down-home grilled Muenster cheese sandwich with chile morita. Yes, we have quibbled over the texture of some grilled sweetbreads, but were thankful that they existed at all. The quirky wine list, not large but unique to a fault, still inspires devotion. And desserts transcend as before, with geranium cream and Virginia Green’s chocolate cake, the Platonic ideal of all things baked.