Choose Between Three Options
- $25 for $50 worth of organic seasonal cuisine for dinner
- $50 for $100 worth of organic seasonal cuisine for dinner for six or more
- $5 for $10 worth of organic seasonal cuisine for brunch or lunch
- Click to view the menus.
Rhonda and Scott Foster, owner and head chef of Liam’s Restaurant, founded Liam's with two maxims in mind: think locally and organically, and take the pretension out of fine dining. After attaching the restaurant into a cozy, historic brick building in downtown Thomasville using local barn wood, Rhonda began purchasing ingredients from local and national sustainable-growth farms. To this day, Rhonda and her employees take an active role in every step of the farm-to-table process, whether they’re touring the actual farms to ensure their methods are organic or they're hunting for wild turkey and duck themselves.
From the open kitchen, chefs transmogrify the fruits, vegetables, meats, and artisan cheeses of their research into ever changing seasonal menu, which includes daily seafood specials such as the Diver Sea Scallops. Diners can look in on the cooksmanship while chatting with Rhonda and her husband Scott, or chefs Mike and Tyler, about culinary techniques or chewing strategies as the two slow-cook enticing dishes, such as the sautéed Duck & Mushroom confit with truffle oil. For smaller appetites, the duo plates up a selection of nearly a hundred artisan cheeses flown, shipped, or catapulted in from around the globe.
Craft brews from breweries like Dogfish Head and North Coast line the shelves alongside wines from California, Germany, and France, as well as hand-crafted cocktails. Liam’s also serves up weekday lunch and a Saturday brunch, and periodically hosts themed events such as cheese tastings, Taste of Dinner Series, Lobsterfest, and Beer Club.
94% of 236 customers recommend
“Fantastic food and great service”
“Great place! Go to it! Great food!”
“Enjoy every minute of it! ”