Going out in style | Bleader

Going out in style


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More sad news from a great chef who cares about his community and pays a hell of a lot more than lip service to the principles of slow and sustainable food. After ten years John Bubala has announced that he's closing Timo (formerly Thyme), citing rising food costs and a desire to spend more time with his family. But he'll be going out in style with a New Year's Eve bash.

There will be two seatings: the first, at 5:30 PM, is three courses for $50; the second, at 9:30 PM, is four courses for $80. Guests choose from a list of 20 delicious-sounding items, among them risotto with sausage, smoked Gouda, and asparagus; “chef’s whim” house-made ravioli; pork shank with gnocchi, bacon, and roasted onions; steak in red wine sauce; and six desserts including a creme brulee trio and a chocolate gateau. Both packages come with a complimentary glass of bubbly, and the Dan Cray Trio plays jazz at the second seating--“like Miles Davis's Bitches Brew,” says Bubala. “No Sinatra.”

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