Our last evening at the end of the best ever Sedona International Film Festival was spent at Timó, a wine bar and wood-fired eatery, inside Los Abrigados Resort. It is one of two restaurants recently opened by the Wild Thyme Restaurant Group.
Executive Chef Mercer Mohr happened to meet us in the lobby and led us in the gorgeous dining room which we found out was designed by Cynthia Snapp, wine-maker at Javelina Leap Winery.
On that rainy evening, the fireplace looked so inviting. Of interest were the wine barrels stacked on the wall along with posters from Europe and an interesting frame of antique corkscrews.
We liked the way larger tables were placed in coves to add greater intimacy and for us, better hearing!
We began the evening with the Timo Wine Tasting $12-$24 depending on flight. We were not disappointed with our choices.
Snap Dragon Pinot
A-Z Wineworks organic Pinot Noir, Newberg, Oregon
Vine Capsule Cabernet Sauvignon, Monterrey
Klinker Brick Winery Od Vine Zinfandel, Lodi, (Jeff later had a glass with dinner)
At the suggestion of Chef Mohr, we tried a variety of dishes. Our gracious server, William, prepared a cheese plate with our choices of Aged Mimolett (an aged Edam) and Bochetto al Tartufo (Black Truffle Cheese) Served on a plank with fig jam, assorted flatbread, sliced apple and red grapes, it could have been a meal in itself. But we marched one!
Next we (mostly Suzie) devoured the fresh baked popovers and European butter. The rainy weather (yes, March 1) influenced the next course - Soup! Suzie chose Lobster Bisque with fresh crab, Cognac, Crème Fraiche and salted pistachios.
Jeff chose the Normandy Brie Soup with Black Truffles. To finish our feast, we shared the Lamb Adobo with Red Curry, farmers cheese and spicy basmati rice. Dessert? No room! Everything was superb. We were so pleased to see Chef Mohr circulating the room and showing his true interest while visiting the tables.
Though we did not experience a meal at Spoke and Wheel (formerly Steaks and Sticks), Chef Mohr gave us a tour and talked about plans.
Presently it is open daily 11-9. The bicycle theme will be played up, with benefits to diners who arrive via bicycle. The menu caters more to families. Sandwiches, Pizzas, Burgers, Fish and Chips, plus larger plates such as Wood-fired roasted chicken, steaks, eggplant lasagna and Scottish Salmon.
There is a children's game room, pool table, and large sports bar. A brunch buffet is in the planning stage. The Thyme group has similar restaurant on Central and Dunlap in Phoenix.
Wild Thyme is also catering all weddings and events at Los Abrigados and is planning to offer holiday brunches at the beautiful creek side location at the resort. Timo is open Wednesday through Sunday, 4-9 p.m., for wine tasting and fine dining (Closed Monday and Tuesday)
Check out: www.timocentral.com; www.spokeandwheeltavern.com; www.wildthymegroup.com; 928-203-5334
Many thanks for Chef Mohr and his staff for providing us with a truly exceptional experience.
Bites & Sips
1. We ate lunch at W. Sedona's The Barking Frog. Yes, a coupon helped make the choice. We so like the Halibut served there. Sadly, it was only available on the dinner menu.
We opted for the fish tacos and Chile Rellenos which were both served beautifully and tasted outstanding. We were lucky to get in on the last day halibut was on the menu, when we went at dinner time during the film festival. Check out www.barkingfrog.com or 928-204-2000
2. We had dinner at Cornville's Harry's Hideaway with Milwaukee friends and ate delicious grilled fish called Cape Capensis. "Googling" told us this is an Atlantic side of S. African whitefish in the Hake family. It is a wild farmed bottom dweller (don't call anyone that!) and a good substitute for Swai and Talapia. Trader Joe's and Costco are said to carry it. Check out www.harryshideawy.com or call 928-639-2222
3. During the Film Festival we also had a delicious dinner at The Field www.heartofsedona.com . The establishment is only serving lunch and dinner now. We hope breakfast service finds its way back to its repertoire. Also during the wild and crazy 8 days of the festival, two times we grabbed tasty toasted sandwiches from Zainey's (928) 282-8123 , and one time built a sub at Safeway Deli. (928) 282-0118 .
4. Lights were on at what was formerly Dan's Bistro, so we peaked in to find the group that will open Shallots, hopefully in April. Chef Richard Raymond will lead the kitchen crew, serving lunch and dinner, with entrees in the $13-$25 range.
To your Health and Happiness, Jeff and Suzie at The Dunnery