#Thyme north andover professional

The dishes at Thyme are always presented creatively.įor people who like hibachi, there are a lot of combinations to choose from, so you get the most food for your dollar. Moreover, Thyme is not only cares about the taste, but also how the dishes look. “We get up at 3 in the morning and arrive at the market at 4am in order to buy the freshest seafood for today like salmon, urchin, tuna shrimp and etc, “says the chef. He appreciates that Bird & Wolf will be a unique experience for anyone who steps inside, realized by a team of individuals committed to freshness and to creating as much as possible in-house, and he looks forward to all that the future is sure to bring.įor more information, visit food at Thyme is relatively priced because it’s guaranteed that the qualities of their raw materials are always fresh. That same respect for community comes through when Morello speaks for his fondness for this particular area and the way in which he will continue to chase farming and water seasons to source the freshest and most local items possible.

#Thyme north andover professional

It’s refreshing to hear a culinary professional speak with as much celebration for farmers, fishing crews, staff, and teams as for the diners and communities who share in the food and sensory journey. The most striking takeaways that come from his approach are his dedication to the food path and a respect for all hands and hearts involved from beginning to end: the seeds and animals and products grown the people who nurture and share these products with kitchens the staff and culinary teams who serve, make and plate the food and the diners who complete the cycle by sharing in the experience and returning for more. When chatting with Morello about this project, his passion for food, and his culinary experience, he emphasizes the “chain of custody” for each item and ingredient that brought him to this point. Morello shares that the ultimate aim is “for customers to return a couple times a week, maybe for dinner one night and a pate and wine on another occasion,” so that Bird & Wolf will become a neighborhood gathering space. The price points for menu items reflect a profoundly dedicated process, with the team committed to making as much as possible on their own, but with a nod to repeat weekly customer visits. Items we are most excited to experience include the mushrooms with shallot, thyme, spinach, and black truffle, and the smoked and cured mussels, octopus, and clams with trout roe. They’re aiming for a 50% vegan and vegetable focus. The partners are insistent about including proteins on the menu that are outside of the conventional animal proteins on most restaurant menus and are eager to share house-made nut cheeses and milks. They commissioned local and celebrated artist TimmySneaks to create four seven-foot-tall paintings for the walls of the restaurant, including near the chef’s table, that are both playful and meaningful with images of cartoon and animal imagery and splashed with bright color and symbolism. This ethos is reflected in every element of the concept from menu items to interior design to food sourcing and production.Īdditionally, the partners have paid close attention to making sure the space reflects the community, with made items for sale and artwork on display. In all ways, this new addition to the North Andover dining scene will be a genuinely biophilic experience, where the elements of the natural world and the modern world work in tandem to create a whole and holistic reality. Morello estimates that there are a few thousand plants and succulents in the space, including the lettuces and mushrooms grown for menu items, filtering the space and contributing to making Bird & Wolf a truly non-toxic environment.

The space is accented with contemporary lines and elements of wood, metal, and green.