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The Libertine, a trendy Clayton eatery and craft cocktail bar, is brought to life by Food and Wine’s “People’s Best New Chef-Midwest 2012” John Galliano. Billing itself as a neighborhood eatery, the menu features an eclectic array of American, farm-to-table style small plates and entrée size options with a slight nod to Galliano’s Southern heritage. The Three Little Birds, an outstanding stack of juicy game hen, chicken and quail, served atop creamy grits, is a well-deserved Libertine signature. Also notable are the fiery scorched peppers (they are quite spicy) with molasses bacon and the whimsical buffalo style “pig tails” with whipped gorgonzola and brown butter polenta. For burger aficionados, do not pass up the diner burger an oozing stack of locally raised beef, molasses bacon caramelized onions and house made “cheese whiz” (white cheddar foam). The rich bun, griddled in bacon fat, makes this sandwich positively sinful. The Libertine is equal part craft cocktail bar where the mixologists use seasonal ingredients and house-made cordials and bitters to create inspired libations. Patrons will notice classics like the Manhattan or rum and Coke all dressed up with The Libertines special twist.