Liberty Bar continues to offer imaginative, surprising entrées, with Mexican flavors sometimes mixing with European techniques. And yet the kitchen seems to be losing its edge. We ordered the “homemade” fettuccine with artichokes and olives, only to get a sticky ball of pasta. Other dishes were more rewarding, like a gazpacho almendrado, perfumed with almonds and crisp with finely chopped apples, and an old favorite, eggplant purée with Parmesan toast, which was its usual stalwart self. Considering the staggering variety and sheer cleverness of the menu and the beautiful still-new setting (the hardwood bar is a knockout), Liberty stands high. But will the kitchen regain its footing? Bar.