Thyme Bar has decided to give the holiday season a cheeky twist, turning it into a multi-course, boozy extravaganza.
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. 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.
Running through Jan. 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.For the entrée, traditionalists might balk, but adventurous foodies will lean in.
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. Even the check comes with a little something extra: a flip-style cocktail featuring whole egg, cherry vodka, and biscotti, cheekily named the “Exit Amuse.” Because no matter how full you are, there’s always room for a cherry pie-inspired nightcap.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.
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