NOW CLOSED...Formerly: 
When chef John Bubala relaunched his popular French restaurant Thyme as the more Italian-flavored Timo, spaghetti and meatballs didn't make the cut. Instead, more grown-up combinations rule the day, from the vanilla-flavored shrimp appetizer to the fennel carrot cake dessert.
Timo's seasonal menu is heavy on meat, specifically the wood-fired, rotisserie kind. The pasta dishes, like orecchiette with rabbit meat, are available in two sizes: The smaller size makes a perfect first course for around $11; the larger, main-course size will run you around $20. Less pasta-centric main courses are priced in the mid-$20 range and include braised pork, roasted chicken and lamb. A $35-prix-fixe menu is available Sunday-Thursday. The wine list includes several by-the-glass or bottle options, heavily focused on Italian vintages with a sampling of French and Californian thrown in.
The classy digs are intimate, suited more for romantic conversation than large parties. In the warmer months, Timo's back patio opens for alfresco dining in one of the city's most beautiful settings. Reservations are recommended but not hard to come by. If you end up having to wait for a table, the bar in the main foyer is a warm and welcoming place to sip a glass of wine. In addition to sophisticated cuisine with complex flavors, Timo's arty decor and black-clad wait staff promise an upscale dining experience sure to impress.
Reviewed By: Aimee Hall
