Open late Fri.-Sat.
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THIS RESTAURANT IS CLOSED Bistro Thyme Restaurant Review: Chef Sander Edmondson and his wife ran Bistro Time like a mom-and-pop business in its previous location---a high-end mom n’ pop to be sure. Now that the name has been tweaked from Time to Thyme (it was odd before, now it’s even odder), a full bar is part of the equation, and a fancy location has been opened in the hottest area of town, it remains to be seen if monsieur and madame result. We think not. For example, the Bistro crab cake, a perennial favorite, remains as an appetizer, as do the pan-seared sea scallops with Bourbon vanilla beans, shallots and white wine. But we do appreciate that a better equipped kitchen may result in a greater variety of dishes. The menu features oak-grilled-rib eye with bourbon butter. Oak grilling is featured again with trout in toasted pecan butter. And a lamb rack comes with blackberry peppercorn sauce with goat cheese polenta. On the other hand, there’s wild boar chili and a dish disarmingly called chicken fried hen. Mom and Pop can’t totally change their stripe, it seems. That’s fine with us.