11/25/2023 0 Comments Thyme and table pans review(Note to self: learn how to make a charred tomato broth.) Every bite was fantastic, the carefully arranged elements working together as well as I expected. It proved to be a much more sophisticated and balanced version of something I regularly make at home (minus the mussels, peas and some other components). Thyme Table’s Summer Seafood Pasta artfully brings together, Shrimp, mussels, English peas, angel hair and more components for a flavorful dish. It’s really hard for me to resist a restaurant’s seafood pasta dish, this one bringing shrimp, mussels, English peas and more together with angel hair and a charred tomato broth. Instead, after ensuring me that everything is good, she talked up the Seared Airline Chicken Breast ($26), Grilled Marble Ridge Bone in Pork Chop ($33) and, if memory serves, the BBQ Beer Braised Short Ribs ($32).Īfter grilling her about the “Tacos” and liking what I heard about the lamb-shank-based meal, I nonetheless went with the pasta. I had three entree finalists - the Zaatar Crusted Mahi Mahi ($29), the Lamb Carnitas “Tacos” ($32) and the Summer Seafood Pasta ($28) - and hoped when I asked our friendly server for some recommendations, she’d mention at least one of them. Erin considered going with that, in fact, but ultimately chose the gluten-free Roasted Vegetables and Risotto ($19 and enjoyed the combination of asparagus, wild mushrooms and caramelized onions paired with a creamy garlic risotto. I didn’t so easily zero in on a dinner selection with so many appealing entrees - to say nothing of the six solid sandwich options, including the Short Rib Grilled Cheese ($16). Eric’s Estrada is one of the signature cocktails at Thyme Table in Bay Village. It wasn’t quite as bold-tasting as I’d hoped, but I’d like to think one-time “CHiPs” star Erik Estrada would approve - even if it seemingly also gets its name from the restaurant’s operating partner and barkeep, Eric Scott. Served up, it was a fun little number on which to sip. While Erin spent the night sipping and falling in love with Good Twin Alcohol-Removed Sparkling Wine, I wanted a cocktail and settled on the playfully named Eric’s Estrada ($13), which brings together mezcal, guajillo chili, Chareau Aloe Liqueur, grilled pineapple, lime and Buckstrap Ginger Bitters. Other tempting apps include the vegan-friendly Edamame Hummus ($11), Crab Cakes ($14) and the very intriguing Roasted Bone Marrow ($13). Thyme Table’s Loaded Lobster Tots appetizer skimps neither on tots or toppings. Even with the traffic, that should have been doable. She was given a table with the understanding we’d need to vacate it by 7 p.m. Related ArticlesĮl Paladar de Mexico review: Stop on Lake County’s Taco Trail offers big valueĮrin beat me to Thyme Table, as I fell victim to rush hour traffic during what otherwise would have been a roughly 35-minute jaunt from western Lake County. We decided we’d try to go anyway, arriving early in the supper window and hoping they could work us in, having another restaurant in the area as a fallback option. By the time I attempted to grab an online reservation, however, no tables were available in a block of hours that would have been acceptable to us. It seemed practical - and also thematically relevant - to secure a timed table at Thyme Table for a recent Friday dinner with one of my West Side friends, Erin. In 2020, Cleveland Magazine named Thyme Table its best new restaurant. On the exterior, which has a street-art vibe with big painted flowers, reads the phrase, “Good Things Take Thyme.” As a headline writer, I appreciate wordplay, so Bay Village’s Thyme Table pretty much had me at its name.Įxecutive Chef Mike Smith opened the restaurant in spring 2019 on Dover Center Road in the former home of 583 Bistro, and it’s also home to a notable pastry chef, Laura Jerina.
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