Sunday, November 6, 2011

High Thyme (Sullivan's Island)

Take a little get away to a quaint bistro on the beach, and you’ll discover a fine treat. The restaurant is not large, so call for a reservation to make sure you get the experience.  

We had Wasabi Pea Crusted Seared Yellowfin Tuna over Ginger Soba Noodle Salad with Sesame Aioli. It was difficult to share, and large enough to be an entree. I’m not complaining. I didn’t want to share.
This is Beet Salad over Arugula with Goat Cheese, Crispy Prosciutto, Truffled Lemon Vinaigrette & Balsamic Reduction. For beet extremists only. It had a generous portion of beets with crispy prosciutto which could have easily eaten them like chips. It also had a delicate and memorable flavor of truffles. 
The entree was Grilled Bone-In Brined Pork Chop over Green Chili Macaroni & Cheese and Haricot Verts with Blueberry Barbecue Sauce. The pork chop was cooked medium and was unbelievably tender. Could have had more blueberry bbq sauce so I found myself distributing the blueberries with every bite. In all honesty, too much would have over powered the naturally sweet taste of my pork chop. I had to take this entree home because I did not want to gnaw on the bone in public
Key Lime Pie, best I’ve ever had, I’m serious. But don’t count me as a key lime pie expert...yet.

The Good: High Thyme is a  quaint restaurant with a kitchen staff that prepares each dish with loving care and detail. We also had the mushroom and asparagus risotto, white chocolate pudding, and more that are not described. Not a usual beach side restaurant.
The Bad: The tables beside us were having such a good time resulting in a noisy experience. Guess that's what happens when good food mixes with good company. 
In Conclusion: High Thyme is a charming beachside restaurant that you will fall in love with after you taste the delightfully detailed dishes prepared for you.

1 comment:

  1. Holy cow, I need that beet salad. The tuna dish looks awesome too. Mmmm!