Choose from 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, Scott began purchasing ingredients from local and national sustainable-growth farms. To this day, Rhonda and Scott and their 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 build the fruits, vegetables, meats, and artisan cheeses of their research into an ever changing seasonal menu. Diners can look in on the cooksmanship of chefs Tyler and Dustin as the two prepare enticing dishes, such as the slow-cooked braised rabbit with cavatelli or the Manchester Farms quail with cornmeal spaetzle, shaved brussels sprouts, and fig brown butter. The duo also serves small plates such as steak tartare, cucumber and radish salad, and chilled wild red shrimp. Craft brews from breweries like Dogfish Head and North Coast line the shelves alongside wines from California, Germany, and France, and Liam’s also serves up weekday lunch and a Saturday brunch.