Rob and Anthony met at the University of Chicago, Quadrangle Club, almost ten years ago. Working there together respectively as the General Manager and Executive Chef they developed a partnership which translated well from the kitchen to the table.
With Rob’s background in private club management overseeing such places at the Chicago Athletic Association, the Plaza Club and the Quadrangle Club and Anthony’s executive chef experience at Impecca, Goose Island Brewery and the Quadrangle Club, it was inevitable that they would join forces.
Wanting to present a place with purpose, serving food and drink that’s fresh, picked up directly from the local farm, and prepared in front of the customer, the idea was born. Everything would be sourced local with the menu highlighting the Illinois farmer and the drinks sourced Midwest.
The building itself needed to have meaning. Something that served its community for decades, something with good bones. For our purpose was to be members of the community, be woven into its fabric, presenting quality and uniqueness in a familiar, comfortable atmosphere. We found the old doughnut shop, Bakers Dozen Donuts, in Peru, directly across from Westclox, which was ready for a makeover. After a year of re-purposing, reusing as much as we could from the shop, the building was ready.
With the help of our family and friends, without whom none of this would be possible, we give to you THYME.
Coming soon, a list of our Farm Partners.
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers.