Liberty

At Liberty, Chef Bob Boye takes a lot of liberty with his nightly selections. The menu resembles a bingo card, each of the twelve or so squares containing the description of a small plate to share or keep all to your self. The selections almost always include vegetarian options such as beet with coriander and lemon, along with pastas like gnocchi with gouda and mushrooms and meats ranging from short ribs to pork belly and more. While Boye manages to keep a few signature selections, part of the fun in dining in this small, modern diner-like space, is discovering what new flavors and textures he comes up with when his creativity flows.