From the restaurant's website:
"Located in a historic building in the heart of Clarendon, The Liberty Tavern features modern American cuisine in its upstairs dining room and downstairs bar, along with a diverse wine list, creative specialty cocktails and a great selection of premium draft and bottled beer. Our comfortable ambiance is enhanced by warm, hospitable service, and whether you’re joining us for a round of drinks in the bar, a casual midweek supper with your children, or a special evening with friends and family, you’re sure to feel at home."
Kids' menu. Full bar. Serving lunch Mon–Fri, dinner nightly. Sat–Sun brunch 9:30 am–2 pm.
Washingtonian: 100 Very Best Restaurants, 2011
"Liberty Tavern has one of the tightest concepts I’ve ever seen. It’s regional American as filtered through chef Liam LaCivita’s Italian prism. The concept plays out up and down the menu, from the superb bread basket (which combines New England anadama with Italian feather loaf) to terrific wood-fired pizzas (including one with Vermont white cheddar) to the homemade fettucine with Maine lobster."
— Tim Carman, Washington City Paper, June 17, 2009
From the restaurant's website:
"Located in a historic building in the heart of Clarendon, The Liberty Tavern features modern American cuisine in its upstairs dining room and downstairs bar, along with a diverse wine list, creative specialty cocktails and a great selection of premium draft and bottled beer. Our comfortable ambiance is enhanced by warm, hospitable service, and whether you’re joining us for a round of drinks in the bar, a casual midweek supper with your children, or a special evening with friends and family, you’re sure to feel at home."
Kids' menu. Full bar. Serving lunch Mon–Fri, dinner nightly. Sat–Sun brunch 9:30 am–2 pm.
Washingtonian: 100 Very Best Restaurants, 2011
"Liberty Tavern has one of the tightest concepts I’ve ever seen. It’s regional American as filtered through chef Liam LaCivita’s Italian prism. The concept plays out up and down the menu, from the superb bread basket (which combines New England anadama with Italian feather loaf) to terrific wood-fired pizzas (including one with Vermont white cheddar) to the homemade fettucine with Maine lobster."
— Tim Carman, Washington City Paper, June 17, 2009