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By Elena Kadvany

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About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo...  (More)

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Opening alert: Thyme in Palo Alto

Uploaded: Dec 30, 2015
The owner of Thyme, a new restaurant in downtown Palo Alto, describes the concept as "modern California with a British twist."

Winston Haddaway is a native of Trinidad who spent much of his adult life in London, he said. He owned a gastropub there for about a decade before moving to the United States. Now a local resident, he said he’s been searching for a space to open a restaurant in the area. A space at 496 Hamilton Ave. fell into his lap after Thai restaurant Siam Orchid closed in October.

Thyme soft opened last month and is only serving lunch as the restaurant gets settled.

Haddaway describes Thyme as a "fresh to table" concept that serves a slightly different menu each day based on what’s available locally and seasonally. This week, for example, he’s serving a lentil and chicken soup with watercress; linguine with green beans, parsley and crumbled feta; roasted pork sliders with sautéed mushrooms and cabbage; a bacon and asparagus tart; and an endive salad with roasted beets and goat cheese.

"I try to keep it simple, small and creative as much as I can, again, based on what’s available in the market," Haddaway said.

A sample menu on the restaurant’s website includes soups and starters (all $7.50-$8.50) like pea and ham soup; butternut-squash soup with kale and thyme; chicken and sweet-corn soup with root vegetables; an asparagus tart; salad with smoked salmon, endives and feta cheese; and the linguine pasta.

Mains ($9-$9.50) include a penne pasta with melted leeks and sautéed mushrooms; a BLT; the roast-pork sliders; and mini lamb burgers with garlic-mushrooms and sautéed onions.

Dessert (all $7) comes in the form of bread pudding, a cinnamon-custard tart with caramelized apple and cream and warm goat cheese served with honey, dried apricots and pine nuts.

Thyme is only every day except Sunday, 11 a.m. to 2:30 p.m. They’re aiming to start dinner service, as well as more beer and wine options, sometime early in the new year.
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 +   1 person likes this
Posted by John Ora, a resident of Menlo Park: Downtown,
on Dec 30, 2015 at 3:23 pm

Winston Haddaway is a fantastic professional chef for whom Thyme is a labor of love. I will eating there soon!

 +   3 people like this
Posted by Palo Alto Resident, a resident of Embarcadero Oaks/Leland,
on Dec 30, 2015 at 8:10 pm

Thanks for the heads up, Elena. I plan to try it. I've been trying to find a new decently priced lunch place around here. Seriously. The rotating menu is a plus.

 +   2 people like this
Posted by CMC, a resident of Duveneck/St. Francis,
on Jan 5, 2016 at 10:16 am

Fantastic restaurant. Had lunch there and can't wait to go back. One of the best restaurants to come to Palo Alto in a long time!

 +   1 person likes this
Posted by MadamPresident, a resident of Old Palo Alto,
on Jan 5, 2016 at 12:48 pm

Hope they cleaned up the kitchen, you could see it from the street - so cramped & dirty

 +  Like this comment
Posted by charles reilly, a resident of another community,
on Jan 5, 2016 at 5:27 pm

Good write-up. The food seems unique, but simple and has a broad appeal.

The prices look good too. I'm tired of spending $25.00 for a simple lunch.

Thanks, Elena.

 +   2 people like this
Posted by stephen levy, a resident of University South,
on Jan 8, 2016 at 2:52 pm

stephen levy is a registered user.

Thanks Elena. Nancy and I just got back from lunch.

Everyone there was so friendly and the food was great. We went around 2 and it was peaceful and quiet.

Their target for starting dinner is around March.

Sorry, but further commenting on this topic has been closed.

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Short story writers wanted!

The 33rd Annual Palo Alto Weekly Short Story Contest is now accepting entries for Adult, Young Adult (15-17) and Teen (12-14) categories. Send us your short story (2,500 words or less) and entry form by March 29. First, Second and Third Place prizes awarded in each category.

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