For a long time now, the bar menu at The Libertine Bar has been pretty stagnant -- a salty bowl of jalapeño soup, some hog wings, a passable burger, a massive and economical cheese board. The food was good enough that you'd place an order if you were there, maybe before hitting a show at the Granada, or because the fiscal prudence associated with half-price food night was an overwhelming draw. The Libertine Bar was not by any means a dining destination; it was a place to drink and, if you needed it, to refuel.
Over the past few months, however, the kitchen has gotten a significant overhaul. First Josh Black, best known for his time alongside Matt McCallister at dearly departed Campo, was hired as a temporary chef, and promptly reworked most of the menu. Black then hired his replacement and current chef Richard Sipovic, who says he's made a few changes to how the kitchen runs but has otherwise kept Black's menu intact.More »