Marshfield’s newest dining hot spot, Liv, serves up creative, sustainable meals and a sense of community.
By Maria Allen
Photography by Danielle Robertson and Maria Allen
Many chefs talk about the importance of using fresh ingredients. However, Marshfield’s newest buzz-worthy restaurant, Liv, is going the extra mile by sourcing many of its products directly from local farms and businesses. I recently sat down with owners Tom and Maureen Coleman, to learn more about their concept for the restaurant and check out some of their signature dishes.
“We try to support local vendors whenever possible,” says Tom Coleman, who serves as the restaurant’s executive chef. A few minutes into our meeting, as if on cue, a man arrives at the door with a delivery of fresh duck eggs from Little’s Creek Farm in Marshfield. I later learned that these eggs are served atop the popular Farm Burger, along with a delicious combination of smoked gouda and maple bacon.
Coleman describes the menu at Liv as new American, with a focus on farm-to-table. A long chalkboard hung on the wall displays a list of purveyors from across Massachusetts. Hearth Artisan Bakery in Plymouth provides fresh breads, greens are sourced from Little Leaf Farms in Devens, local sea salt comes from Duxbury Saltworks and seafood from Duxbury Oyster Company and North Coast Seafoods.
The restaurant also has a great selection of local beers from South Shore breweries like Barrel House Z in Weymouth, Untold Brewing in Scituate and Stellwagen in Marshfield.
Coleman has worked in the restaurant industry for over 25 years. He was part of the original team that opened Fat Cat in Quincy and Passport in Weymouth. More recently, he worked at Brick & Beam Tavern in Quincy. Maureen, who originally came from a corporate background, also has experience in bartending and events management.
For many years, the couple dreamed of opening their own restaurant and bringing people together to enjoy delicious, organic food. When the Pembroke residents heard that one of their favorite local eateries, Hola, was closing its doors, the timing just seemed right to take a leap of faith. Anytime a beloved community restaurant shuts down, loyal customers hold their breath in anticipation, wondering what sort of business will take its place. For the Colemans, the transition was relatively seamless. After a brief closure for renovations, they introduced their first customers to Liv (named after their young daughter, Olivia).
The new decor, created by local interior designer Katie Alabiso, is bright and inviting. Guests can sit at high-top tables in the main dining room, cozy up at the bar or head to the back room for a quieter setting.
The menu offers a wide range of choices. When it comes to appetizers, the General Tso Calamari, is always a crowd pleaser. The fried calamari rings are tossed in an orange-ginger glaze and mixed with chopped bacon, corn, scallions, tomatoes and a handful of microgreens. Another great choice for a starter is the burrata. This deliciously smooth cheese is made by hand at Maplebrook Farm in Vermont and is served with heirloom tomatoes, pesto, fig-balsamic glaze, a drizzle of extra virgin olive oil and a sprinkling of Duxbury Saltworks finishing salt.=
For entrees, favorite dishes include items like chicken under a brick, which is served with cranberry-orange compote, whipped butternut squash and green beans. Coleman makes an impressive paella, combining pork, shrimp, clams, sausage and sofrito rice, that is as beautiful as it is delicious. Don’t forget to try one of their craft cocktails. Warm up with a Harvest-Tini, made with cranberry infused vodka, pear liquor and lime juice, or an Apple Spritz, made with Prosecco, apple cider served in a glass with a cinnamon-sugar rim.
Now entering their first winter in business, the Colemans hope that Liv will become a gathering place where friends and neighbors can enjoy great meals and glasses of wine and have heartwarming conversations—feeding the body and the soul.
