YORKTOWN HEIGHTS’ THYME RESTAURANT COZIES UP TO FALL WITH NEW MENU AND WEEKLY OFFERINGS

Now in its third year, Thyme (3605 Crompond Road, 914-788-8700, www.thymerestaurant.net) has established itself as a true player in the Westchester dining scene.  Owner and Executive Chef Tom Costello was born to be in the restaurant business.  His great-grandfather opened the original Costello’s Restaurant in New York City in 1923 and his uncle later opened Runyon’s in 1976, New York’s first sports bar.  When Costello, his wife Jennifer and two sons relocated back to his hometown roots in Westchester six years ago, opening a neighborhood driven, seasonal American restaurant was a logical next step.  Now as Fall 2013 kicks off, Thyme greets its loyal guests with a new seasonal menu rife with heart warming and soul satisfying fare.

Diners can dabble in starters including Lobster Fritters with scallion remoulade and a salad of charred asparagus (hurry before the season crawls away!) and an indulgent but must have dish of Grilled Molasses Slab Bacon served over a bed of arugula, Parmesan, tomatoes and red onion.  The “Thyme Salad” with mesclun greens, apples, cranberries, walnuts, blue cheese and balsamic is a house favorite while Pizzas ranging from a French inspired Bacon & Onion to a Vegan friendly option with hummus and arugula have also proven to be hot commodities.  With the turn of the season, diners will be able to enjoy a juicy Pork Tenderloin with roasted potatoes, a tangy white BBQ sauce and a rustic sour ale apple sauce, as well as a light yet satisfying Roasted Cod with crisp sugar snap peas, marinated mushrooms and roasted peanut potatoes.  And a bowl of Costello’s Shrimp & Tomato Risotto with parsley and Parmesan is perfect for diners looking to cozy up with some carbohydrates on a brisk fall night. Thyme’s thoughtful wine menu, with varietals available by the glass, half glass, or bottle, smartly complements the rustic seasonal dishes. 

A graduate of the Culinary Institute of America, Costello’s culinary prowess has stretched from Westchester to Manhattan.  The journey began after graduation when he was appointed as chef de tourant at Crabtree’s Kittle House in Chappaqua, not far from where Thyme resides.  He would eventually start a nearly two decade long tenure in New York City working with heavyweights such as Tao’s Marc Packer, Nobu’s Drew Nierporent and Ken Aretsky of the famed ‘21’ Club.   Moving out of the kitchen briefly, Costello held tenure as the director of operations for the restaurant group behind Indochine, Bond St and Republic. He also eventually became a partner in three NYC hot spots - Sunburnt Cow, Bao111 and Bao Noodles, several years back. 

While this community restaurant is nestled on a busy street, Thyme feels anything but hectic.  The 46-seat space, designed by Jeffrey Beers International, is a warm family-oriented space.  With an open concept, diners can enjoy their meal in an upscale, urban atmosphere reminiscent of the finest New York City restaurants. Dark wood floors give the space a masculine feel while a textured white stone wall and mirrors open the room exponentially. An open kitchen at the back of the restaurant allows diners the chance to watch Costello and his expert team in action.  

In addition to the delectable lunch and dinner offerings, Thyme has also become a destination spot for weekend brunching.  Every Sunday, Thyme offers a Champagne Brunch featuring scrumptious dishes including Steak & Eggs and a Garden Vegetable Fritatta each served with a complimentary mimosa. During the week guests can make ‘thyme’ to unwind with specialty programming such as “Wine Down Wednesdays,” featuring a selection of half priced bottles, “Martini Thursdays,” featuring half priced martini selections including the top selling Perfect Pear, made with Absolut Pear, St. Germain, fresh lime juice and pear puree, along with the seasonal Pumpkin Martini featuring Absolut Vanilla, Pumpkin Pie Vodka, Crown maple syrup and a touch of cream, and Live Jazz Music, also on Thursday evenings, with a rotating roster of local acts.