Our History

Michael Kelly's culinary career began in his teens, as a busboy in local restaurants of his hometown of Cornwall, New York. Having found his passion in cooking, he attended the Culinary Institute of America, where he graduated with honors. 

 
LBS-3.jpg

"Taste the future of the valley. Down on Liberty Street, just by the historic headquarters where George Washington set up shop at the tail end of the Revolutionary War, a genteel, utterly charming Newburgh is slowly being manifested; it's here you'll find Liberty Street Bistro. Chef Michael Kelly grew up local, went to the Culinary Institute of America, and toiled in top-shelf Manhattan kitchens before coming home to open this smart spot that applies classic, French technique to quality Valley produce." - Food & Wine Magazine, 10/17

LBS-20.jpg

"How is Liberty Street Bistro making it good? Fresh-baked brioche dinner rolls; Sunday brunch; $1 oysters; Pasta Mondays; the frequently refreshed craft wine, beer and cocktail menu; and the final flourish to every meal: a small plate of handmade macaroons. But for Chef Michael, every detail is attended to for something greater. He considers the restaurant to be part of a positive “changing tide” in Newburgh." - Edible Hudson Valley, 9/17

LBS-22.jpg

In Liberty Street Bistro's first year of operation, Michael and his team were invited to cook at the prestigious James Beard House, presenting a seasonal menu highlighting Michael's extensive training and upstate roots for an evening dubbed "Return to the Hudson Valley."