Lunch at Liberte

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Opened last month was the new French restaurant, Brasserie Liberte brought to you by Mirabelle owner, Hakah Ilhan. With the new restaurant hitting Georgetown, we thought it was time for the gang to get together for our regular lunch date. We were excited to check out the latest spot getting all the attention around town. Plus, we were dying to find out if the buzz lived up to the hype. So with very little arm twisting, Sylvia, Anchyi along with Umar and myself eagerly jumped at the chance to grab lunch.

Brasserie Liberte (or Liberte DC) is located on the corner of Prospect and Wisconsin in the old Morton’s Steakhouse spot. The space is big and contains several sections. The first is its large bar area with its bistro feel, followed by a dining area with their fun skylight views as well as sections that can be cordoned off for private dining. However, the piece de resistance is an opulent round seating area that many are referring to as the Faberge egg. If booking reservations, make sure to ask for that table. If you can’t get that one, ask for table 8. That spot boasts tons of natural light with its exquisite skylight view.

From appetizers to desserts, classic French dishes pepper the menu and our group had a hard time deciding what to order. Familiar French appetizers like escargots and the onion soup were favorites. Every entrée we sampled was quite delicious as well and we did through in some frites and brussel sprouts as well! Whether you opt to stay light with a salad like the Tuna Nicoise or go hearty with the boeuf bourguignon make sure you save room for dessert. Put Liberte on your list of restaurants to hit.

A Chat with the Chef

The menu is in the hands of Jaryd Hearn. It’s hard to believe that he’s only 25 but has such great experience as a chef. During our lunch we had a chance to spend a few moments with him.

Barnette: Thank you Chef for this delicious meal. Can you tell us about the concept?

Chef Hearn: Well, we wanted to be Georgetown’s corner restaurant. With Georgetown University right up the street and all the locals in the area, we wanted to be that spot that they could come three times a week. Once at brunch, once at a lunch meeting and then once for dinner with the family. You know that that was really the goal. Price point. wise, we think we achieved that. You know, the price you see for the food you get is impeccable, in my opinion. And that was our whole goal, to just create amazing food for a good bargain. We have a great happy hour and great late night. We’re open all day, every day.

Sylvia: How did you transition into this? What was it about this type of cuisine or this type of environment attracted you?

Chef Hearn: I worked all my career in fine dining. And to me, three Michelin stars was the pinnacle. It was where I needed to be if I was going to be a great Chef Hearn. And the truth is, I got there and I realized it wasn’t who I was. I did it for three years. I’d say I did it pretty well. But what I was missing was actual cooking. You know, slow braising, a piece of meat or really nice French onion soup. You know, I was missing that. I grew up my mother cooked every meal. I dined out for the first time when I was 13.

Umar: Wow, you don’t get that anymore.

Chef Hearn [00:02:19] Right. I brought up in a totally different lifestyle at home and it was all the comfort food that really attracted me. So, I think that’s as a chef, I realized I don’t need be a fine dining to be a good chef. So, I came back to what I really love to do. What excites me every day.

Anchyi: I mean, I don’t blame you, is French food one of your favorites or just happened to be the opportunity?

Chef Hearn: It was the basis of what my career was on. And so that was the origins of my technique and my skills. And also, it’s got so much history behind it, so much soul behind it. There’s a culture there with it. And that’s the type of food that excites me and attracts me.

Umar: I heard the breakfast is phenomenal but what would you recommend today?

Chef Hearn: The benedicts, I think are fantastic. You come in a little hung over then the skillets. We’re call it hangover helper. It definitely brings you back around. But the whole goal for the breakfast was where you could leave here and continue your day. Not go home, crawl into bed and go to sleep for four hours. The avocado toast benedict is a very millennial driven dish. And it’s fantastic.

What I Wore to Liberte

Typically, I’m a suited guy but sometimes I do opt for a more casual look. Since this was going to be a leisurely lunch and I knew my friends were going to be stylish, I chose an elevated casual look. Turtlenecks are great for the fall/winter season. Worn with a blazer or under an overcoat they provide a nice layered look. In addition, they provide added warmth to this colder time of the year. Neutral colors like grays, creams and off whites don’t have to be dull. They can add a little brightness to the dreary cooler months.