![]() ![]() Despite bringing this to the waiter’s attention, nothing was really done about it. Unfortunately, the fish was also a little under cooked. The rockfish was a very thick cut, with a great sear. The citrus salad was beautiful and tasted vibrant. The polenta cake was very dense, and lacked flavor. Cans) Alachua Club Wrap Albacore Tuna Salad Albacore. This dish was simply excellent.Ĭhandra had the Catch of the Day ($20), a rockfish, served with polenta cake and a citrus salad. Most Popular Harvest Thyme Cafe Dish Ratings & Reviews 6 Pack of Bottled Water 6 Pack of Soda (12 oz. The Brussels sprouts, however, were full of bacon flavor, and went perfectly with the smoky meats and the BBQ glaze. Indianapolis chef Ryan Nelsons globally-influenced menu features delicious food in a variety of small and large plates, family-style sides and desserts. The potatoes were a little under done and lacking in seasoning. This dish also included potatoes and Brussels sprouts. The duck sausage was slightly sweet, very meaty and very good. The pork rib was smoky and full of flavor. This was a variety of meats: pork ribs, duck sausage and roasted squab, each glazed in a sweet and tangy BBQ glaze. Gillespie / Capital Gazette)įor mains, Calvin had the Butcher’s Cut of the Day ($36). Harvest Thyme, in Davidsonville, is featured in the Dining Out Review. The Pinot Noir was also very good.Įxecutive Chef and owner Rink Squillari. The Chardonnay was light and crisp, but still buttery, which I liked very much. Alcohol sales make money, and allow chefs the ability to purchase quality ingredients.Īfter a short discussion with the chef, we chose a bottle of 2015 Petit Chapeau Chardonnay ($22). Bibb lettuce, candied pecans, bacon, tomatoes crumbled blue cheese, buttermilk blue cheese dressing. I don’t know how many people know this, but nice restaurants don’t make money. Reviews from Harvest Thyme Tavern employees about Harvest Thyme Tavern culture, salaries, benefits, work-life balance, management, job security, and more. In this way, he can ensure that you are paying a fair price for your wine, while at the same time afford to offer great food. Instead of marking up the bottles to restaurant prices, he keeps them at retail price and simply charges a corking fee of $10 for any bottle you purchase. With these two backgrounds, Chef Squillari has an interesting view on wine at Harvest Thyme. Do not cut the plant all the way to the ground so that it can continue to grow, even at the end of the season. Cut the top growth just above a set of leaves, leaving the rest of the woody stem. The chef and owner, Rik Squillari, spent many years in wine sales, and although our waiter didn’t know a lot about the wine, himself, he was quick to get Rik to answer our questions. Harvest your thyme before it starts to flower, when the sprigs are at least 4 inches long. The Harvest Thyme Tavern is proud of its wine selection, boasting small batch selections and unique wines from all over the world. ![]()
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