Liberty Gathering Place

Review by: Michael Stern

“We have girls who come in at four in the morning to make the cole slaw and macaroni salad!” our waitress boasted when we asked if the side dishes were good. Yes, these side dishes are good indeed! The macaroni salad is creamy with a pickle zip, dotted with pieces of hard-cooked egg and a few shreds of carrot, each noodle a toothsome bite. Scalloped corn is enriched with breadcrumbs; cole slaw is sprightly-sweet, and the pickled beets are well-nigh perfect.

There is nothing deluxe about the Liberty Gathering Place; you dine at oilcloth-covered tables outfitted with flatware that comes wrapped in paper napkins. Humble though it may be, everything we tasted was exemplary. You can feast on lusciously moist ham loaf, deep-flavored smoked pork chops, or grilled pork tenderloin, sided by a choice of potatoes that are mashed, French fried, home-fried, ranch-cut, baked (after 5pm), or made into potato salad.

We were impressed by the fried tenderloin sandwich – totally unlike the brittle-crisp, foot-wide ‘loins that earn attention in the media. Here, the tenderloin is a thick pork steak, meaty and moist with only a hint of thin crust. It is a big slab of meat, but rather than extending far beyond the bun, it is folded over so you get a double layer of pork that is unbelievably flavorful.

Pies are not to be missed. Coconut cream is ultra creamy, cool, thick, and smooth as velvet; peach crunch is veined with butter and served hot.

Directions & Hours

6am - 2pm
  • Monday: 6:00 AM – 2:00 PM
  • Tuesday: 6:00 AM – 2:00 PM
  • Wednesday: 6:00 AM – 7:00 PM
  • Thursday: 6:00 AM – 7:00 PM
  • Friday: 6:00 AM – 7:00 PM
  • Saturday: 6:00 AM – 7:00 PM
  • Sunday: 8:00 AM – 2:00 PM

What To Eat

macaroni salad

tenderloin sandwich

peach crunch pie

Chopped sirloin

Roasted chicken


Liberty Gathering Place Recipes


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By Jane and Michael Stern Originally Published 2001 Gourmet Magazine A YEAR IN THE south of France is nice, but it cannot compare to a week in the south...


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