Is Good to Know the Chef

Here's a preview of what's to come from Liberty Exchange and the soon to be reopened Liberty Private Workshop. I apologize for the poor quality of the images. My iphone sucks.

A 6-course tasting menu by Chef Vicky Cheng.

First course: Escargo with bacon and potato gnocci, accompanied with mini grilled chesse crostini & roasted garlic

Second course: Steak tartare with fries & onion ring with truffle mayo

Third course: Oyster and bacon slider with clam chowder

Fourth course: Sous-vide salmon with caviar, frisee salad & chorizo vinaigrette

Fifth course: Duck 3 ways (foie gras, seared duck breast and duck confit)

Sixth course: Guinness chocolate cake with candied nuts (chocolate bits, candied pumpkin seed, almonds & walnuts)

I adored everything about this tasting menu. You can tell Chef Cheng takes a minimalistic approach to his cooking. It was simple, clean flavors to great effect.

Beautifully refined and well executed.

(This was just an ad hoc tasting menu that he decided to whip up for us. He doesn't know if he will feature these dishes in the restaurants yet).

Trained in some of the most prestigious restaurants, including Daniel by Daniel Boulud, a 3 Michellin starred restaurant, and Auberge du Pommier by Jason Bangerter, expect great modern European cuisine from Chef Vicky Cheng - the new Executive Chef of Liberty Private Workshop and Liberty Exchange.