Thyme: The Restaurant

Thyme: The Restaurant in Medina might be small, but it packs big flavor and extreme personal service that you just can't find at chain restaurants. The establishment only seats 65, but the modest nature of the dining room brings only the best of things to the table.

With American cuisine that boasts an exotic flare, Thyme's menu is diverse and pleasing to even the most picky of palates. From seafood to vegetarian options and beef to lamb, there is truly something for everyone on Thyme's menu.

The inside of the restaurant is crisp and reminiscent of the French countryside. The soft glow of candles and white tablecloths makes for both a romantic dinner for trying to impress a date or lunch with the in-laws.

To start your meal, try the chipotle cream steamed mussels with andouille sausage, tomatoes and focaccia bread or the beef chimichurri skewers made with grilled tenderloin, an herb potato bake and spicy chimichurri sauce-- both are delicious ways to get your tongue excited for the entree to come.

The seared sea scallops, made with celery root puree, roasted tomatoes and a tomato reduction with herb oil; grilled hangar steak with spicy onion rings, homemade baked beans with tasso ham and espresso barbecue sauce; pan roasted thyme chicken with yukon gold mashers and au jus and Lake Erie walleye with corn and andouille sausage ravioli are just a few of the impressive entrees offered by Thyme's head chef, John Kolar.

If pasta is your favorite meal, you won't be disappointed by the selection on the menu. Thyme puts a grown-up spin on traditional macaroni and cheese with a special offering called grilled chicken mac & cheese-- a delectable dish that features tender penne pasta, smoked gouda, aged cheddar, asiago, roasted red peppers and fresh rosemary. Other pasta options include lobster newburgh fettuccine with shaved asparagus, grape tomatoes, roasted red peppers and brandy crème sauce; shrimp and shells with brie cream and sun-dried tomato pesto; and a seafood diablo dish that features shrimp, scallops, mussels, grouper, ricotta cheese and pepper tomato sauce.

For dessert, don't forget to try the homemade cheesecake with caramelized bananas and sweet caramel sauce or the classic crème brulee with mixed berries.

A large selection of local and imported wines as well as a fully stocked bar are on site. If you need help choosing a wine to pair with your meal, just ask the staff-- they will be happy to help you.

Reservations are advised because of the small eating area, which is almost always full-- especially on busy weekends. Dress is business casual.

 

- by LeeAnn Mullen, Cleveland Reporter for HelloMetro  (Click to leave a message)

LeeAnn Mullen

LeeAnn Mullen is a freelance journalist from Cleveland, Ohio. She holds a bachelor's degree in journalism is currently furthering her education by studying for an additional degree in information systems management. Mullen has written for several Cleveland-area newspapers, online publications and dozens of private clients. Her topics of specialty include health, technology and travel.