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First Look: Lib's Grill

The newest restaurant in Perry Hall presents a new menu with a familiar feel, from the Liberatore family.

Lib's Grill is now open for lunch and dinner. (Credit: Lib's Grill)
Lib's Grill is now open for lunch and dinner. (Credit: Lib's Grill)
By Brian Hooks

The doors of the newest restaurant in Perry Hall opened last week, as Lib's Grill ran its first dinner shifts as part of a soft launch.

Starting Monday, the restaurant is going full-steam ahead with lunch and dinner, and even brunch on the weekends. Lib's Grill is the seventh location to open in Maryland, as part of Liberatore's Ristorante and Catering.

Patch took some time to sit down with the general manager of Lib's Grill, Nick Liberatore, who hopes to bring a downtown city feel to the family-owned business. 

Perry Hall Patch: What is your restaurant experience?

Nick Liberatore: My experience in the family business has been since I was 13, doing ever position from bussing tables to dishwashing, whatever was needed. Then I went to the University of Delaware for hotel and restaurant management, graduated and got a job managing Fleming's Prime Steakhouse and Raw Bar in downtown Baltimore. Eventually, this opportunity popped up and I jumped at it.

PHP: What is new and what things are brought over from Libertore's Ristorante?

Nick: Lib's Grill has the same approachable atmosphere with a strong chef-inspired menu as Liberatore's. Guests have the ability to personalize their experience whether it is a romantic evening out with our signature cocktails and steaks from the grill, or enjoy a more casual evening with some fantastic sandwiches and burgers. The new chalkboard display in the lounge has an extensive oyster list displayed for all to see the seasonal oysters we have fresh in house. We have the freshest seafood possible with a raw bar shucking station in our lounge area. There's no need to travel to downtown Baltimore for an amazing dining experience.

PHP: What are some of the featured items on the menu?

Nick: "The Tower" is our signature raw bar tower, with four raw oysters on the half-shell, six clams, four shrimp and a half-pound of lobster. The 40-ounce Porterhouse is a mammoth steak split for two, covered in our house rub seasoning topped with homemade compound butter served with mash potatoes and seasonal vegetables that will make your taste buds tingle. The Hall Salad, named after the vibrant Perry Hall community, is no ordinary salad, with crab, shrimp, lobster, avocado and lemon sesame dressing. Brunch is offered on the weekends, featuring a chef-inspired brunch menu with homemade Bacon Bloody Marys and fresh-squeezed Crushes certain to cause a stir.

PHP: Anything else you would like people know about Lib's Grill?

Nick: We offer over 70 wines from all over the world, craft beers on draught and microbrews from east and west coasts. The warm and cozy dining room creates the perfect setting for any occasion, while the vibrant and social bar invites customers from all over.

Hours:
Brunch - Saturday and Sunday 10 a.m.-3:30 p.m.
Lunch - Monday through Friday11 a.m.-3:30 p.m.
Dinner - Monday through Thursday 3:30 p.m.-10 p.m.
            Friday through Saturday 3:30 p.m.-11 p.m.
            Sunday 3:30 p.m.-9 p.m.
debbie shelley December 16, 2013 at 01:27 PM
where is it located?
Kent Smith December 16, 2013 at 01:58 PM
The old Manhattan Grill at Honeygo.
Doug December 17, 2013 at 06:53 AM
Waaaay overpriced for what we got. Check was 120.00 with tip for the two of us. One drink each, one salad, one appetizer, and two small sized entrees. Will stick with the Italian Libs down the block, but the Grill will have to adjust their portion size and price for us to return.
Mark Patro December 17, 2013 at 07:22 AM
"where is it" should be in the article itself.
Voter December 17, 2013 at 09:24 AM
Doug, Thanks fro the head's up on up-scale pricing and small portions. There are plenty other alternative's around that aren't priced sky high. Plus, I thought this was supposed to be a steak house? Sounds like a seafood joint instead. I'll be looking forward to Conrad's opening up for my seafood. So for now, I think I'll pass on Lib's Grill.
William Lukowski December 17, 2013 at 11:25 AM
I have been there twice. Food is good, Oysters are great I would like to see them a little bigger. They should save the shells and join the Recycle Shell program the State has set up. Little noisey in the Bar area, but I can always take out or turn down the Hearing Aids. Very friendly people. I wish them luck on the new venture.
Nick Liberatore December 18, 2013 at 11:04 PM
Hello everyone, My name is Nick Liberatore and I am the General Manager of Lib’s Grill. Thank you for your feedback. Doug thank you for your observation. I apologize that your experience was not up to our standards. I would love to have you back at the Grill for another experience. We offer a large variety of options from snacks and appetizers to a build your own steaks and toppings. If you do grant us the opportunity, please ask for me so I can personally ensure we deliver the experience we were meant to give to you on your first visit. Voter, thank you for your feedback as well. The concept of the restaurant, is that you can personalize your experience to fit any occasion. We have snacks and appetizers that range from $3-$12, sandwiches and flatbread from $9-$15, entrees accompanied by sides ranging from $18-$29 as well as a really great food and drink happy hour from 4pm-7pm Monday-Friday in the lounge. We have glasses of wine from $6-$10 and bottles from the low 20s to the high 90s. It’s your experience to have. I look forward to Conrad’s opening up as well. A fantastic restaurant with great food and great ownership. We will welcome them to the community when their doors open. For the questions regarding our location: 5009 Honeygo Center Drive Suite 101 Perry Hall, MD 21128 For any questions or concerns please feel free to personally ask for me at the restaurant perryhall@libsgrill.com 410-513-7133 Cheers, Nick Liberatore
Nick Liberatore December 18, 2013 at 11:06 PM
William, The chef and myself are looking into a program to do just that with our oyster byproduct. We think that is a great idea! Cheers, Nick Liberatore
Voter December 19, 2013 at 09:46 AM
Hello Nick. I am so glad you have proactively commented on your restaurant and assured us that you are making an real effort to assure your patrons get what they expect. Based on that... I will give you a try. Thanks again for being involved and listening. I do wish you luck and much success.
Kristin Celano February 13, 2014 at 09:12 PM
Love this place! What a great addition to the Perry Hall community! Great food and great service. The family atmosphere was very welcoming. Cheers!

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