We ate at the Liberty Bar when we visited Janice and Kenny several years ago. It is owned by Dwight Hobart, the brother of one of my friends. It has very unique food and the building looks like it should be condemned, even the bar slants. Check out their menu and the sketch of the building by clicking the link above.
Here is the article Janice sent me:
The Liberty Bar is one of my favorite restaurants for a lot of reasons. It’s a conversation piece all on its own with the leaning facade and crooked walls. But, it’s the food that is consistently innovative and good that keeps me going back.
Be sure and check out their weekend brunches—wait till you try the chocolate-cinnamon cookies that START the meal.
This is a perfect soup for our hot summers….Enjoy!...and thank you Oscar for the recipe.
Liberty Bar's Avocado & Poblano Soup
4 Avocados (large)
4 Cups Chicken Broth
3 Cups Sour Cream
1 T Lemon Juice
1 T Cilantro (chopped)
Cayenne Pepper (pinch)
2 Roasted Poblano Peppers
2 Roasted Red Bell Peppers
Peel avocados. Cut in small pieces and puree with chilled chicken broth until desired consistency. Transfer to a bowl. Add cream, mix well.
Peel poblanos, seed, chop and add to mixture along with chopped cilantro. Season with salt and cayenne pepper to taste.
Peel and chop bell pepper, garnish soup when serving.
Makes about 8 servings.
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