Josephine D’Ippolito  here, guest blogging for Hudson Valley Restaurant Week. My party of five visited Thyme, a young, increasingly popular establishment in Yorktown. Down the road from abandoned commercial buildings on Route 202, and next door (attached) to a 24-hour gym, it must be said that the restaurant’s location is curious. That said, I urge you not to judge the restaurant on its funny location alone. The interior of the restaurant is modern and chic, with artful details such as amber light fixtures and strategically placed mirrors. The open kitchen, while clearly functional, adds to the cool and inventive feel of the space.
During HVRW, the pared down, prix fixe three-course menu is all-around appealing and my relatively large party was able to taste virtually everything offered. There were some clear standouts. For appetizers, the creamed butternut squash soup with sweet chorizo and hazelnut was delicious. The smooth, sweet puree mixed with the hearty sausage and chunky hazelnuts made for a pleasant combination of flavors and textures.
Also well received by everyone at my table were the stuffed mushrooms. The melted gruyere adorning each mushroom added a layer of surprise that escalated this common dish to something special. The Thyme Salad, a quintessential mix of mesclun, apples, cranberry, walnuts and blue cheese, with a precise amount of balsamic dressing was another star. Versions of this salad have become fairly ordinary, but Thyme’s adaptation does not disappoint.
Thyme’s HVRW entrees were, for the most part, exemplary examples of New American cooking. The chicken dish, with polenta, braised fennel and melted cippolini is comfort food at its finest.
More, after the jump.
The salmon, accompanied with risotto and watercress, was visually stunning and melt-in-your-mouth good. I particularly appreciated the glaze on the fish, made with cider from the nearby (and absolutely wonderful) Wilkens Farm.
The Steak, which Thyme is known to do so well, was predictably scrumptious.
The classic linguini with shrimp was straightforward and well done in an olive oil/parsley sauce.
There were a couple of dishes that fell short of brilliant. The meatball appetizer was a bit overcooked and the desserts got mixed reactions from my group. Our server was friendly and accommodating. A little frazzled at times, possibly due to the considerable lunch crowd that filtered in during our meal.
Overall, our experience was terrific. I believe Thyme will have a place in the Northern Westchester restaurant scene for many years to come.
A special thanks to Christine, Caroline, Jean and Maria for joining me on this culinary adventure.
The 411 on Thyme.