A Modern Gem:
The Jem on Liberty Square

Jem Restaurant and Lounge, open since October 2010, is a welcome newcomer to the historic Square in downtown Liberty. Nearby, the grand courthouse, 1870-1880 era buildings, and Jesse James Bank Museum blend seamlessly into the modern affairs of law and commerce. In this setting, co-owners Mark Miller and Joel Davis and general manager Cindia Roland have introduced an upscale dining experience with the comfort of a home away from home.
The Jem takes its name from the initials of Miller’s daughter Jacelyn Elizabeth Miller. Since inception, the restaurant was envisioned as a gathering place for downtown workers and people from across the community. Miller used to patronize the previous building tenant, a tapas bar, but thought that its focus didn’t fully serve a need in the local dining scene.

When a business opportunity arose he partnered with Davis, a former pizza restaurant owner with culinary and operational savvy, to offer an alternative. Other downtown restaurants and bars catered to younger clientele. “We wanted a comfy but sophisticated atmosphere,” says Miller. “The Square needed a place more dedicated to a middle-age demographic.”

Today, The Jem attracts customers of all ages and walks of life including families and young married couples. “Our customers include lawyers, judges, and blue collar workers,” elaborates Roland, who brings years of restaurant management experience to the team. “Anyone is welcome from casual dress to dressed up. It’s the kind of place where regulars know each other.”

Housed in adjacent buildings at 6 & 8 East Franklin, the restaurant holds a spacious bar, dining tables, plush furniture, a fireplace, and an outdoor patio (smoking allowed) on one side. Guests can cross a threshold to another dining room. A back room seats nearly 60 »»
additional people and is often booked for parties, receptions, reunions, corporate events, and special occasions.

The Jem’s two sculpted concrete bars, brick walls, and wood floors add character to the interior space. Historic and contemporary class photos from Liberty High and William Jewell College reflect community ties. A framed white chef’s jacket hangs above a doorway as a tribute to Chef John Coleman, who helped launch The Jem and developed its diverse menu before he suffered a stroke and retired.

Current chef Ray Davis (Chappell’s, Piropos) strolls over with a dish of sliced herb flat bread with a colorful trio of basil pesto, Mediterranean hummus, and roasted red pepper. Among notable sandwiches on the menu, the Bistro Reuben departs from Thousand Island dressing and instead uses a house-made sauce.

Hand-tossed pizza is the pride and joy of Joel Davis. His sourdough crust, made fresh daily, summons Parmigiano-Reggiano cheese and the potent power of garlic for full-blown flavor. Classic offerings include the Margherita and the Three Amigos meat fiesta of Canadian bacon, pepperoni, and Italian sausage. The Big Jem packs on caramelized onion, feta cheese, bacon, artichoke hearts, and roasted chicken with Alfredo sauce. Hey-Zeus is a Greek-inspired veggie detour; Farmer’s Florentine is an Italian escapade.

For hearty winter appetites, tuck into the 8-ounce filet mignon. Both the 10-ounce prime rib and creamy Mac Daddy will conquer hungry appetites. Mark Miller, who lived in Maryland for five years, never lost his longing for Old Bay seasoned spiced shrimp. He successfully lobbied for its spot on The Jem’s menu. Owners have that privilege.

Desserts are hardly an afterthought at The Jem. Italian lemon cake? Chocolate molten bundt cake? Pistachio gelato? Say no more. Just bring it.

The cocktail menu exhibits a few gems as well. The signature JEM Mudslide is a chocolate martini dusted with the Jem logo in shaved dark chocolate on top. High marks for presentation with a blue ribbon for deliciousness. The other dozen martinis range from a Cosmo to imaginative, high-octane pours. »»
The Jem also caters to area businesses such as Liberty Hospital. “Pharmaceutical reps call us regularly,” says Roland. “We also do company meals for breakfast, lunch, and dinner. We’ve done mystery dinners and prepared food for the Liberty football team. We can tailor the menu. Just call us and we’ll accommodate the best we can.”

The commitment and pride of being local entrepreneurs is evident among the management team.

“People here have worked their rear-ends off to get people to come back as repeat customers,” emphasizes Davis. Certainly, customers from Liberty and beyond have responded enthusiastically to The Jem’s atmosphere, attentive service, menu, and weekend live blues and jazz acts.

The Jem’s location on the Square makes it a distinctive destination in Liberty. This Northland city has grown rapidly over the last decade, adding strip malls, suburban housing, and development along 291 and 152 Highways. For some people, convenience is not the primary factor when planning a night out for dinner and drinks. Character matters; a sense of community and belonging makes a small but significant difference.

Miller says the Square is off the beaten path. Even so, the location remains a strong draw for people that crave a fresh experience. “We have become integral to downtown businesses. We participate in civic events. We have been taken into the business community with open arms.”

“We’re friendly and local. We’re a familiar face when you walk in the front door,”
says Roland.

Barely a year old, The Jem has already begun to make its impact on the Square’s history and neighborhood with each dish and drink served to satisfied customers.