First Look: 25 Liberty, the latest addition to the Liberty Village neighbourhood
By Pay Chen
25 Liberty's beef carpaccio (Images: Pay Chen)
After months of serious renovation and a bright new facelift, 25 Liberty has opened on the busy corner of Liberty Street and Atlantic Avenue. The airy and open restaurant hopes to distinguish itself from what was there before — Liberty Bistro — with a predominately grey colour scheme and pops of colour from orange leather banquettes.
First time restaurateurs Daniel Lynn (who’s also the chef) and his wife Tracy Coutts took possession of the address back in February and opened while there’s still time to enjoy people-watching from the corner patio.
With a lunch and dinner menu that Lynn describes as having “influences of Mediterranean and French cuisine,” his antipasto platter ($18) is the perfect starter to share before indulging in beef carpaccio ($18), which is served with toasted walnuts, snow pea tendrils, 18-year-old balsamic, walnut oil and shaved pecorino di tartufo. A rainbow of heirloom tomatoes comes together for a caprese salad ($15) on the dinner menu.
Roast rack of lamb ($42) shares a plate with stuffed artichokes, potato galette and French beans, and a truffled mushroom risotto ($23) with marjoram, taleggio and veal jus is brimming with large slices of earthy mushrooms. (All prices have been listed according to the dinner menu.)
Bartender and assistant manager and Kyle Burch has created an impressive cocktail menu that includes a regularly-changing selection of house-made punches, served in a glass jar ($40 for a litre). Sticking true to old-school punch, Burch uses a recipe from the 1860s to create his Imperial Claret Punch, which features brandy, maraschino liqueur, raspberry syrup, nutmeg and claret. Long thin slivers of cucumber rind as well as chunks of fresh peach, pear and pineapple add the “fruity” portion.
A weekend brunch menu will be introduced next Saturday for a culinary roster that’s sure to keep Liberty Village well fed.
25 Liberty, 25 Liberty Street, 647-748-8200