Tom Sietsema Enjoys Sharing Meals With Strangers at Spoken English - Eater DC
"Northern Virginia Magazine restaurant critic and dining editor Stefanie Gans heads to Liberty Tavern group’s new Falls Church restaurant, where she’s excited about potential new menu additions like smoked brisket dumplings and za’atar-rubbed smoked lamb. As for current barbecue options, she says the brisket is moist but lacks enough smoke, while the beans 'are probably the best thing on the menu.' Meanwhile, the brodo — made from the restaurant’s leftover chicken bones — is 'worth the trip alone.' The pickle-brined fried chicken is also a star. For dessert, she suggests saving room (or getting a doggy bag) for the rich and dense Texas sheet cake. She’s a fan of the space, which features modern accents of white brick, wooden fixtures, drop Edison bulbs, and lots of communal tables." - Tierney Plumb
