In soft light and an intimate setting -- the very space once home to his first restaurant, Angelo Chef Ivan Jacobo unveils Flour & Thyme, a confident evolution of his culinary voice. The menu begins with sparks of brightness: oysters layered with citrus, chili heat, and a pop of roe. Foie gras torchon follows in decadent contrast, its silkiness lifted by pomegranate's tart burst and the crunch of toasted nuts. But the dish that stole my heart? The tortellini in brodo -- delicate hand-folded pasta stuffed with mortadella, pork butt, and pecorino, floating in a deeply savory beef broth. A bowl that feels both rustic and elevated, comforting yet complex. Then there's the lasagna - a towering slice, crisp on all sides, layered with house bolognese, marinara, and crowned with 24-month aged pecorino. It's comfort food sharpened with precision and patience. The cocktails mirror the menu's ambition. Love Note is brooding and layered, marrying foie gras-washed scotch, very old St. Nick harvest rye, calvados, Benedictine, port, and bitters -- a drink to savor slowly. Fire & Passion offers its playful counterpoint, smoky and bright with ponche, mezcal, lemon, fire bitters, and a Cabernet float. Flour & Thyme feels like a return, but also a reinvention -- a love letter to craft, comfort, and the kind of flavors that stay with you long after the last bite. I'm looking forward to my next visit.
Flour & Thyme
Excerpts
In soft light and an intimate setting -- the very space once home to his first restaurant, Angelo Chef Ivan Jacobo unveils Flour & Thyme, a confident evolution of his culinary voice. The menu begins with sparks of brightness: oysters layered with citrus, chili heat, and a pop of roe. Foie gras torchon follows in decadent contrast, its silkiness lifted by pomegranate's tart burst and the crunch of toasted nuts. But the dish that stole my heart? The tortellini in brodo -- delicate hand-folded pasta stuffed with mortadella, pork butt, and pecorino, floating in a deeply savory beef broth. A bowl that feels both rustic and elevated, comforting yet complex. Then there's the lasagna - a towering slice, crisp on all sides, layered with house bolognese, marinara, and crowned with 24-month aged pecorino. It's comfort food sharpened with precision and patience. The cocktails mirror the menu's ambition. Love Note is brooding and layered, marrying foie gras-washed scotch, very old St. Nick harvest rye, calvados, Benedictine, port, and bitters -- a drink to savor slowly. Fire & Passion offers its playful counterpoint, smoky and bright with ponche, mezcal, lemon, fire bitters, and a Cabernet float. Flour & Thyme feels like a return, but also a reinvention -- a love letter to craft, comfort, and the kind of flavors that stay with you long after the last bite. I'm looking forward to my next visit.
Lovely place with low key vibe. Excellent service. However. How hard is it for a restaurant of this caliber to cook a filet medium rare? The couple with us sent it back for more cooking time. Cooking was quite uneven for 2 salmon orders as well. We elected to not send it back since we were going to a show and didn't want to be late. Other issues include being out of lasagne (because its so time consuming to prepare, we were told) They were also out of the 1st bottle of wine we ordered. Another bottle was offered, but at a higher price than the $90 bottle we ordered. I try to give restaurants some slack as its a tough business and sometimes you just have off nights. There were too many issues to ignore on the evening we visited. For context, we had a 5p reservation for 4 people. We were the only customers in the restaurant for at least 45 minutes.
Lovely place with low key vibe. Excellent service. However. How hard is it for a restaurant of this caliber to cook a filet medium rare? The couple with us sent it back for more cooking time. Cooking was quite uneven for 2 salmon orders as well. We elected to not send it back since we were going to a show and didn't want to be late. Other issues include being out of lasagne (because its so time consuming to prepare, we were told) They were also out of the 1st bottle of wine we ordered. Another bottle was offered, but at a higher price than the $90 bottle we ordered. I try to give restaurants some slack as its a tough business and sometimes you just have off nights. There were too many issues to ignore on the evening we visited. For context, we had a 5p reservation for 4 people. We were the only customers in the restaurant for at least 45 minutes.
Flour & Thyme is a gem in Phoenix! The food was absolutely delicious, and the cocktails and wine were amazing—perfectly crafted and paired wonderfully with our meal. We tried the Chef’s Sampler menu, which showcased a variety of dishes. While everything was beautifully presented and tasted fantastic, we had hoped for more unique creations specific to the sampler menu, rather than smaller versions of regular menu items. What really stood out was the staff—they were incredibly knowledgeable and friendly, offering great recommendations and making us feel welcome throughout the evening. Overall, a wonderful experience with top-notch food, drinks, and service. Highly recommend!