![]() A dusting of shaved Brussels sprouts and just the right amount of Dijon dill aioli round off a perfectly executed dish ($26). Light pink with a crispy brown crust, the pan-seared salmon filet lounges on a remote island of creamy, white smoked gouda grits in an oasis of red wine tomato reduction. Here, you will not find microgreens or perfectly cylindrical drops of benne seed oil, but rest assured, the dishes are presented with a simple elegance and the flavors that follow are quite good, making it clear that Chef Taylor Still has a true sense of how important consistency and execution is. None of this screams innovative.īut what hits the table is simple and beautiful. Entrees include lasagna, cioppini, and a hanger steak served with risotto and veal demiglace. As for the starters, there’s crab cakes, hummus, and seared tuna. The salads alone could use an update - mixed greens with tomatoes, cucumbers, and balsamic vinegar a Caesar salad and the quintessential pairing of roasted beets with goat cheese. Even during the busiest of times, the service has been on point, and that carries over to dinner as well. Refills on coffee and water are prompt and unsolicited and no cleaned plate sits in front of you for too long. There’s the standard selection of omelets and benedicts, biscuits and gravy, and huevos rancheros, but there’s also an eclectic mix of treats like the bowl of chicken hash - a medley of tender chicken, crispy potatoes, and Italian sausage, all topped with two poached eggs and hollandaise ($9). The no-frills bunch menu is classic and simple, but it’s darned good. It’s a small room, one that holds 30 to 40 people, but the outdoor patio along Middle Street adds a breezy expansion. The dining room could do without the green carpet, but the aesthetic is modern and clean with panoramic artwork of local sea islands adding a nice touch. One of the beauties of High Thyme is the island vibe and casual feel. ![]() However, the dining room isn’t so bad either. ![]() ![]() But don’t think you can show up a mere 10 minutes after opening (10:30 a.m.) to snag a seat on the patio without a wait. In recent months I’ve heard many good words spoken about High Thyme, but little did I know it was a brunch destination. As an added bonus, the beach was just a short walk away. I had no idea I’d be presented with a complimentary basket of warm biscuits and a plate of corned beef hash that would become an obsession. I’ve recently come to the conclusion that I’ve been missing out on one of the better brunch offerings in town, and on Sullivan’s Island, no less. ![]()
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