From the moment you enter the door, you’ll know this place is all about a good time.

“There’s a sign on the front door that says no crybabies allowed. And it’s not meant to insult anybody’s come and have some fun. Enjoy.”

And you most certainly will enjoy the food, the fun, and more at Liberty and Main.

Located in Dedham’s Legacy Place, Liberty and Main is the brainchild of industry veteran Michael Feighery,  who spent much of his career as CEO of the legendary steakhouse, Smith and Wollensky.

“After many years of a different style concept, I just want to do something of my own. My old boss used to tell me, don’t steal, be inspired. And these are all kind of inspirations from opening the restaurants that have done or dined in with friends or helped open those over the years. “

And helping him execute all of that inspiration is Executive Chef Doug Brown.

“It’s unique.  We’re  trying to think a little bit outside the box but also have that same steakhouse boasting high class dining experience.”

And when it came to the atmosphere, Michael set out to make his dining room a sophisticated yet comfortable place for diners.

“This is a very non cookie cutter restaurant.  The marble tiles on the floor.  It’s a style from Seville, the lighting fixtures remind me of bull nose rings and really just some fun, really approachable textures and I wanted the restaurant to be..a little high end, but extremely informal at the same time.”

There are so many unique ways to kick off your meal at Liberty and Main.  Like this mash up of a French Croque Monsieur smothered with ham, Swiss and a Mornay sauce on Indian Naan bread. Or the Lobster Escargot- which actually doesn’t contain any escargot at all.

“The play is really on the bowl.  It’s basically a poached lobster turning garlic butter. We add bread crumbs and we rebake it in escargot.  It’s intoxicating when it walks through the dining room and when you walk through people go what is that? It is a wonderful dish. “

When Feighery couldn’t find a good sushi chef, he didn’t let that stop him from serving it- and created the Roll Your Own Tuna Tartare- with fresh tuna, sushi rice, and a creamy avocado mousse.

“We couldn’t find a great Japanese chef in Dedham. So we went out and said, You know what, we’ll give you all the ingredients, and you can roll it yourself”

You’ll want to get an order of wings all for yourself- slathered in an Asian inspired sauce, these babies are absolutely addictive.

“It’s a little bit sweet, spicy and, and crunchy at the same time crispy.  We serve it with wasabi Ranch, so it’s a cooling effect, but it still has a little bit of peppery bite to it at the end.”

And for something truly unique, order the nostalgic Grilled Bacon and Peanut Butter.

“It’s ALL your childhood dreams come true. You get the saltiness and the sweet and the sweetness.  And the sharpness of the Granny Smith apple just rounds the whole dish out.”

As you move through the menu, you’ll find the creativity continues right through the entree section with dishes like Curry Crusted Cod.

“We take hot curry spice and crush our cod loin and pan sear hard so it’s a nice crust on the outside. And then we have a lemongrass coconut broth, and then we serve with jasmine rice, medley of vegetables. And we finished with a pomegranate relish on top.

It’s light and flavorful. It’s a little sweet, little spicy.  It’s heaven in a bowl.”

And then there’s this Statler chicken dish, inspired by the French classic- Salad Nicoise.

“I love tuna nicoise was and this was a play on that. It’s got a roasted tomato sauce, haricot vert, some fingerling potatoes and we use an egg gremolata on top of it. So it’s all ingredients of a tuna nicoise was done into a chicken dish.

Of course there are traditional favorites, like this pink and black peppercorn crusted burger topped with a creamy bleu cheese fondue and a perfectly executed sirloin steak. But it’s the sides here that truly shine, with options like Corn Brulee- a sweet accompaniment which is almost  more like a dessert.

“It’s a classic brulee it made with corn. And then we use a spicy honey and sugar mixture on top.   People are so curious with it, that they have to have it.  We’re very, very happy with that dish.”

And you’ll be ecstatic when the actual dessert comes, because at Liberty and Main, they offer that hard to find classic, Baked Alaska.

“It’s not the easiest dessert to pull off. So you don’t really see it out a lot. We pipe it to order and we brulee it to order and comes up flaming. So it’s like a baked ice cream cake. And it’s unique to us that most restaurants don’t do.”

Liberty and Main really isn’t like ‘most restaurants’, which makes an experience here a tasty adventure each and every time.

“It’s exciting because people are curious as they walk through the menu. These are items they initially recognize. But when they do it, the ingredients make sense to them. And then they’re a lot more familiar than they give themselves credit for.”