Editor’s note: The Libertine has closed.
With each seasonal iteration of The Libertine’s trademark entree Three Little Birds, executive chef Josh Galliano and executive sous chef Josh Poletti exhibit the classic elegance of fowl, whimsically reinvented and roasted to perfection. Chicken, quail and Cornish hen are deboned, brined, stacked in layers and finally topped with morsels of dark meat. The succulent casserole is gently CVapped for several hours, which caramelizes the crispy skin before the Three Little Birds are laid to rest upon a bed of tangy, old-school Carolina Gold rice middlins, cooked with milk and pecorino. The ensemble is finished with a saute of local, seasonal vegetables – this spring, it was Scharf Farm’s asparagus and Andy Ayers’ snow peas doused in spring ramp butter sauce. The end product is a testament to Galliano’s and Poletti’s ability to elevate mere chicken and rice to first-rate distinction.
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This article appears in Readers’ Choice 2014.