| Nestled in the Huron Village neighborhood, T.W. Food features local and sustainability-minded purveyors in its New American cooking. Chef-owner Tim Wiechmann’s experience working at restaurants such as Sel de la Terre and Aujourd’hui and his travels throughout Europe, North Africa and Japan have enabled him to develop a menu that ranges from artisanal charcuterie to pasta made on-site from whole grains. His wife Bronwyn works the front part of the high-ceilinged bistro, welcoming new guests and returning regulars. Dishes may include crème brûlée foie gras as a preface to German spätzle, Spanish cocido or grass-fed beef with saffron sausage hash. The à la carte menu is available as a prix-fixe, which includes a starter or two charcuterie items, entrée and dessert for $41. The wine list is a small but thoughtful selection chosen by the owners to complement the food. On Wednesday nights, Weichmann hosts “Improv Night,” where diners request spontaneity with a five-course impromptu menu. Desserts, such as the "scotch and cigars" offering, which consists of beignets, tobacco ice cream, chocolate ganache and Macallan 12-year single malt scotch syrup, end the meal on a whimsical note. |
RESTAURANT AWARDS
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