One person who can’t see spring arrive quickly enough is John Kolar, chef of Medina’s wonderful Thyme (716 N. Court St., Medina, 330.764.4114, thymetherestaurant.com). “It’s been a long, long winter, brother,” laments the chef. Like many businesses, Thyme has been hit by a drop in business. But smart chefs always come up with tasty new ways to attract customers. Rather than raise prices or cut quality, Kolar introduced two new sections to his menu. Priced $13 to $18, house-made pasta entrees include sautéed shrimp and shells with brie cream sauce, and lobster fettuccini with asparagus and brandy cream sauce. Pizza fans can enjoy gourmet grilled pies for $11 to $15. The flavor combos include shrimp Creole, chicken Cordon Blue, and quattro formaggio. Kolar will also debut a new lunch menu when seasonal lunch service resumes on May 18.
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