Free State Kitchen - Liverpool

Free state kitchen is the newcomer of the year in the Liverpool dining scene after liverpool food drink awards. to serve American classics, it has a contract in the city with many Rave reviews. our first visit, however, was a little disappointing, when we were told that they had sold out burgers, which was my first choice, so that we settled at the clam sam and the scooch. the clam sam is counted as fed fried clams and seafood in a soft white roll with a bumpy tiger sauce, crispy salate, tomato and fresh swirl. the scooch had Italian deli meat, prima Donna cheese, hot sweet paprika, roasted red paprika, olive oil and balsamicum on a grilled Ziabbata roll. .read more

The menu is clear, concise and directly to the point. Among the starters are joyous like buffalo hot wings and sweetcorn chowder. we went for the sweetcorn fritters – juicy maize-neiblets bound in a light, spicy teig and maryland crab cakes – white crab meat, mixed paprika and swirl with maryland old bay saisoning and zitruskeile.

There I was, enjoying the early evening sun in the oasis of rest, that is the free state kitchen garden, and it made me wonder why there are so few al fresco restaurants in liverpool. there are a few tables outside of ego on the hope street, and there is a terrace that is at the catastrophic collection of what can only be called loose restaurants in liverpool one (café rouge, wagamama, zizzi’s and so on and so on, until they simply want to kill all in the world, but for a city that offers so many green areas, not to mention a lot more

Food very good, location excellent and service excellent. It was quiet when we were there, which suited us well.

I would like to thank Kate and the staff at Free State Kitchen for the amazing Thanksgiving dinner last month. As an American visiting England, it was a special experience to celebrate my favorite holiday with a delicious mid-day feast. Free State Kitchen had everything needed for a perfect Thanksgiving, from the starter plates of bread, cheese, apples, and pumpkin soup, to the main course of turkey, stuffing, cranberries, mashed potatoes, sweet squash, green beans, and, of course, endless gravy that took us all into food heaven. The pecan pie with cream for dessert was the perfect way to end the meal. Liverpool is fortunate to have a restaurant like Free State Kitchen, and I look forward to returning whenever I am in town.