If you have a reservation at Thyme Restaurant, don’t be late.
Punctuality is a virtue that owner and executive chef Thomas Costello holds in the highest regard. In fact, the restaurant’s name is a play on words that references the importance he places on promptness. Many of his dishes happen to include the herb, as well.
Prior to opening Thyme almost four years ago, Costello was the ever-busy operations director of a large restaurant group in Manhattan—a role that allowed him to realize how essential it is to keep an eye on the clock. He first began his career studying at the Culinary Institute.
Working in the restaurant business in New York City as compared to Westchester may have certain benefits, but Costello enjoys the sense of community surrounding Thyme. Live music on Thursday evenings at Thyme draws in locals who can also enjoy half-priced martinis. Costello finds it easy to schedule the entertainment for these evenings, as many local musicians often pop in to drop off business cards.
Costello prepared a pretty extensive feast for me in order to highlight some of his best dishes. He found it too difficult to select just one favorite, but Costello noted that the crab cakes, cod, tuna tartar, and eggplant Parmesan are some longtime customer picks. Costello and his kitchen recently made the transition to utilizing one permanent, standard menu that features seasonal specials. This evening, the branzino he prepared for me had just come in off the truck—talk about fresh!
The crab cakes were fantastic and moist, while many I’ve encountered have been too dry for my liking. I sampled the eggplant Parmesan, caprese with a hint of truffle, and vegetable fritters, all of which were equally tasty. The “Thyme Salad” combined several of my personal favorite salad ingredients: apples, cranberries, walnuts, and blue cheese. My best bite of the night was the scallops prepared with truffle oil atop a bed of creamy Parmesan risotto.
I did not realize that Costello’s entire menu is now gluten-free (with the exception of pastas and pizzas, which you can order with or without gluten) until he brought this to my attention. Costello revamped his offerings once diagnosed with Celiac disease half a year ago, taking extra care in selecting what to serve his clientele. As his son is also affected by Celiac, Costello explained that he keeps an entirely gluten-free home, where he enjoys cooking lots of grilled veggies and fish. I never would have known that the flour or breadcrumbs used in the crab cakes or eggplant parm was gluten-free; the great taste surely masks it well.
I dined on Thursday evening and really enjoyed the live music; it almost made me feel like I was on vacation. Visit Thyme’s website to book your own “getaway” now!