Thyme Bar’s Cheeky Holiday Extravaganza: A Boozy, Culinary Adventure
Thyme Bar, a speakeasy nestled in a pre-war cellar in Flatiron, has decided to give the holiday season a cheeky twist, turning it into a multi-course, boozy extravaganza.
A Collaboration of Flavor and Whimsy
Running through January 5, the $175 four-course menu is a collaboration between new Bar Director Erin Gabriella and Executive Chef Max Loflin. Together, they’ve crafted a menu that reimagines holiday staples with equal parts nostalgia and irreverence, all while doubling down on Thyme Bar’s knack for theatricality.
Duck Fat, Jello Shots, and Flambé
The evening kicks off with a playful five-plate appetizer course that feels like a Southern grandma’s pantry got raided by a Michelin-starred prankster. There’s house-made saltines, cornbread madeleines, and a clarified cream of mushroom soup cocktail called the "Green Bean Casserole," complete with crispy onion garnish. Yes, you’ll sip your casserole here, thank you very much.
For the entrée, traditionalists might balk, but adventurous foodies will lean in. Think ribeye cap with pickled onions or duck roulade with wild mushroom duxelles, paired with daring sides like stuffing panna cotta with cranberry gelée. (If you’re scratching your head over a panna cotta that tastes like Thanksgiving stuffing, so were we—until we tried it.)
Sip and Savor
Wash it down with a chicken-inspired herbaceous Cosmo sour or a duck fat-washed apple brandy cocktail that’s both comforting and bold, like a favorite sweater doused in bourbon.
Mid-Course Surprises
Just when you think you’ve settled into the groove, Thyme Bar surprises you with mid-course alcoholic bites. Cranberry jello shots served in intricate 3D-printed molds? Check. Brandy apple pie granita? Absolutely. By this point, you’re more than halfway convinced you’ve wandered into some Willy Wonka-esque holiday hallucination.
The Finale: Drama and Delight
The finale is as theatrical as you’d expect. A tableside flambé spectacle gives us the "Fire Roasted Sweet Potatoes" cocktail, a smoky, sweet concoction made with ube, taro, bruléed marshmallow, and smoked coconut cream. It’s more performance art than dessert, but it delivers a cozy, campfire vibe that’s oddly perfect for a New York City basement.
Sustainability with Flair
For all its decadence, Thyme Bar’s menu keeps one eye firmly on sustainability. Pot liquor from braised greens finds its way into a tequila-mezcal cocktail, while leftover bread transforms into brioche syrup for that apple brandy drink. These zero-waste flourishes remind diners that creativity and conscience can go hand-in-hand.
Conclusion
If you’re tired of playing it safe with holiday meals, Thyme Bar’s anti-traditional approach might just be what the season needs. It’s irreverent but heartfelt, cheeky but masterfully executed. And while the $175 price tag isn’t for the faint of heart, the experience is one of a kind—a celebration of flavors, textures, and techniques that challenge how we think about holiday dining.
FAQs
Q: What is the menu like?
A: The menu is a four-course meal with a playful twist on traditional holiday dishes.
Q: What kind of drinks are available?
A: The bar offers a range of creative cocktails, including a chicken-inspired herbaceous Cosmo sour and a duck fat-washed apple brandy cocktail.
Q: Is the menu sustainable?
A: Yes, the menu incorporates zero-waste flourishes, such as using leftover bread to make brioche syrup for cocktails.
Q: Is the experience worth the $175 price tag?
A: Yes, the experience is a unique celebration of flavors, textures, and techniques that challenge how we think about holiday dining.
Q: Do I need reservations?
A: Yes, reservations are required. Visit Thyme Bar’s website to book your spot.
