Mark Estee has a new oven. Liberty Food & Wine Exchange has invested $150,000 in improvements at its downtown space. Liberty’s new wood-burning oven means that quickly cooked pizza — one or two minutes in the oven is all that’s needed — expands the restaurant’s menu.
But that’s not all. There’s new art, a greater diner capacity (170), an expo station, and new kitchen space. Plus the new menu has vegan, vegetarian, and gluten-free options.
Check out the photo gallery below from last week’s media event.
Bob Conrad is publisher, editor and co-founder of This Is Reno. He has served in communications positions for various state agencies and earned a doctorate in educational leadership from the University of Nevada, Reno in 2011. In addition to managing This Is Reno, he holds a part-time appointment for the Mineral County University of Nevada Extension office.