LET’S MAKE THIS FUN
At LIA Tavern, we believe dinner should feel a little bit like a celebration–whether it’s Tuesday or not.
Our menu covers the cravings: crisp salads, snack-y appetizers, pastas that are impossible to stop eating, entrées that make an entrance, and thin, tavern-style pizzas that have been known to start friendships, end feuds, and inspire group texts.
And because we like to keep things interesting, Chef Justin Vaiciunas offers a tasting menu featuring a lineup of little tavern classics and mini pizzas that change as often as he’s inspired. Call it creativity, call it curiosity, call it “he couldn’t pick just one,” and you’d be right.
The drinks follow suit. Cocktails are balanced and playful, wines are chosen because they’re genuinely good, and beer does what beer does best.
Just your local tavern with great taste and a serious sense of humor. Come on in.
THE ART OF PIZZA
Thin crust. Deep feelings.
We ferment. We grate. We sauce.
You fall in love. It’s a whole thing.
At LIA Tavern, we take our pizza seriously—just not too seriously. Our dough is a 50% hydration beauty that ferments for 2–3 days before it ever hits the oven. Then it rests (same), dries out just a touch, and develops that *chef’s kiss* crispy snap we dream about.
Our sauce? Italian tomatoes. EVOO. Oregano. Simple, like all great love stories.
Our mozzarella? Grated in-house because we earn our cheese pulls.
Then it all gets baked (and blessed) in a stone deck oven at 650°F for 6–7 minutes = the sweet spot.
Build your own—we support personal growth—or trust Chef Justin. Either way, consider our pizza your new personality.
We’ll save you a slice.
