Most modern cuisine is a continuation of classic dishes, just as a computer is a slightly modified typewriter and a washing machine is a river in a box. Revel in palatable progress with today's Groupon to Liam's Restaurant in Thomasville. Choose between the following options:
- For $25, you get $50 worth of relaxed fine dining for dinner.
- For $5, you get $10 worth of relaxed fine dining for brunch or lunch.
The foodies at Liam's Restaurant craft an ever-changing menu made from organic, sustainable ingredients, bringing upscale fare to an unpretentious environment. Chefs fire up the grills to plate dinners of slow-cooked meats and fresh, seasonal vegetables to ensure that customers are never faced with a plate of summer squash with frostbite or snow peas with suntans. An appetizer of house-pickled Bull's Blood beet salad ($8) charges taste buds before an entree of Columbia River wild king salmon ($28), a pan-seared monarch sitting on a throne of israeli couscous and served with spicy carrot harissa. Braised beef short ribs ($29) cook for five hours before stepping out with exotic mushrooms, asparagus, and potato purée. On Saturdays, the eatery's European breakfast proffers options such as the omelette a la Perigourdine ($9.75), with truffle and brie encased in egg. The lunch menu boasts everything from a hearty leg of lamb sandwich ($9.95) to the ploughman's lunch ($9), a platter of artisan cheese, fresh bread, honey, and nuts.
Housed in a renovated early-20th-century building, Liam's Restaurant greets guests in a homey, relaxed dining room decorated in local artwork. An open kitchen lets diners glimpse the chefs at work crafting creative plates and singing lullabies to baby greens, and a small outdoor garden inspires lingering al fresco feasts.
Rhonda 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 hot-gluing the restaurant into a cozy, historic brick building in downtown Thomasville, Rhonda began purchasing ingredients from local 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 mushroom-crusted Ahi Tuna. Diners can look in on the cooksmanship while chatting with Rhonda and her husband Scott 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. Liam’s also serves up weekday lunch and a Saturday European-style brunch, and periodically hosts themed events such as chocolate tastings, Taste of Spain, Lobsterfest, and Beer Club.:m]]