Described by our local "Daily Herald newspaper":http://www.thedailyherald.com as a *feel-happy* restaurant, Crazy Thyme offers a varied range of dishes: from a Middle-Eastern "Faddoush" salad to the Austrian Chef's pan-fried Tyroler "Gröstl" - pork fillet strips that are sauteed with bacon. Also on the menu are beef Carpaccio, Tuna Cheviche, Beef Vindaloo, Penne Puttanesca, and Wiener Schnitzel.
Proprietors Andreas Szczypiorski and Bevil Byam have combined their respective talents, with Andreas overseeing the kitchen and Bevil responsible for the sophisticated, amiable ambiance and the restaurant's colorful decor.
The bar is the exclusive territory of Ramon Bell, whose signature mixologist concoction is called the "Crazy Thyme" cocktail: made from Midori melon liqueur, freshly squeezed lime, sprite and a dash of thyme.
Crazy Thyme is open daily for dinner, and also for lunch on Saturdays and Sundays.
Source: www.dinesxm.com |
