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About Us 2018-05-02T22:19:29-06:00

COME AND EXPERIENCE LIBERTY KITCHEN

Liberty Kitchen & Oysterette (LKRO)… Oysterette being the key term here. LKRO prides itself in it’s Oyster Bar. Starting with the openness and circular center of the space, there is a Jack Massing (think Houston based Art Guys) ceiling mural made of customized yardsticks. The multiple use seating at and around the Oysterette is inviting and friendly. The huge oyster, fresh seafood and whole fish display showcases seasonality and the vastness of the seafood offerings at LKRO. A traditional Japanese Robata Grill and a vertical ‘Trompo’ Grill are part of the Oysterette’s flexibility in a small space making the ‘mini-kitchen’ capable of producing freshly shucked oysters, grilled oysters, sushi, seafood towers and fresh carved tacos.

Moving into the main kitchen, the menu is just as wide and deep with a variety of local and regional seafood dishes and local Texas Beef. Our desire, as always, is to have a little something delicious for everyone and Liberty Kitchen & Oysterette has a menu for every palate as well as daily and weekly special features inspired by the bounty of available produce, meats and seafood in the Gulf Coast and beyond.

LANCE FEGEN

CULINARY DIRECTOR/EXECUTIVE CHEF

As an avid surfer who travels the world, in his words, “to search for something very personal, very spiritual to me, that perfect mixture of immersing myself in an often unique or isolated culture, their cuisine, to find the structure and purpose of their food and cooking methods and of course surfing alongside the local men, woman and kids.” Culinary Director Lance Fegen is an adventurer on many levels. Surfing is considered a very individual and often times lonely sport. Lance’s approach to food offered at the Liberty Kitchen Restaurants comes from the influences and experiences of his solo travels and his absolute personal requirement that he represent these cultural gifts flawlessly on the menus….

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CARL EAVES

CREATIVE AND DEVELOPMENT DIRECTOR

Carl Eaves sense of design was ignited with a three year painting and decorating apprenticeship in his home of Northern England. He soon made his way to London where he began work in the music video industry designing, building and painting video sets.

Later, he moved to the United States, where he partnered with another craftsman to create a construction, design and decorative painting company. He spent nearly a decade in Los Angeles in that field, working on a variety of commercial and residential projects focusing on restaurants. With his love of food and restaurants, and a desire to open one himself, he chose Houston, as his destination. Carl and chef-partner Claire Smith built the Daily Review Café, a small fine dining restaurant in 1995. They were voted one of the top twenty best new restaurants in the nation by Esquire magazine and received numerous Local, State and National awards.

Read Full Bio

CARL EAVES

CREATIVE AND DEVELOPMENT DIRECTOR

Carl Eaves sense of design was ignited with a three year painting and decorating apprenticeship in his home of Northern England. He soon made his way to London where he began work in the music video industry designing, building and painting video sets.

Later, he moved to the United States, where he partnered with another craftsman to create a construction, design and decorative painting company. He spent nearly a decade in Los Angeles in that field, working on a variety of commercial and residential projects focusing on restaurants. With his love of food and restaurants, and a desire to open one himself, he chose Houston, as his destination. Carl and chef-partner Claire Smith built the Daily Review Café, a small fine dining restaurant in 1995. They were voted one of the top twenty best new restaurants in the nation by Esquire magazine and received numerous Local, State and National awards.

Read Full Bio