If Chef Ivan Jacobo establishes a new restaurant on the moon, I’ll find a way to get there — and I bet I’m not the only one. Luckily Jacobo’s latest concept — Flour & Thyme — doesn’t require interstellar travel, but instead, conveniently resides in Downtown Phoenix. This culinary gem, and our first Phoenix Bestie designated restaurant, is Jacobo’s self-proclaimed “Love letter to Downtown Phoenix,” and it’s easy to see why. The attention to detail in each dish, from starter to dessert (and all the decadent courses in between) is clear evidence of a lot of love and even more dedication. 

Flour & Thyme musts:

• Start with Steak Tartar with dry-aged pecorino, chive, smoked olive oil egg yolk emulsion atop charred sourdough.
• Try the Lasagna with marinara and 24-month-old pecorino, crisped to perfection.
• Order the Roasted Carrots with carrot puree, hazelnuts and goat cheese — delicious.

Luxury dining meant for experiencing (together)

One of the things we immediately noticed about Flour & Thyme was that as luxury dining goes, the restaurant has a welcoming and relaxed ambiance. The exterior and interior are elegant and sophisticated to be sure, but you get the sense that this is a dining experience not simply a dining destination.

During our visit, Jacobo shared that this experiential design is intentional. Jacobo, who has a young daughter and family, wanted Flour & Thyme to be a luxury dining option in Downtown Phoenix that families could feel comfortable coming to, and still enjoy an upscale experience — and diners will feel that.

The culinary portion of the experience

The fare at Flour & Thyme reflects bold, rich flavors and boasts the freshest ingredients in a blend of imaginative, diverse dishes. Each plate is the star of its own show, but together all menu items unite for an impressive performance — from plating to palate pleasing. 

Starters

One of the standout starters — and our personal favorite — is the Steak Tartar with dry-aged pecorino, chive, smoked olive oil egg yolk emulsion atop charred sourdough — a burst of flavor in every bite. The Crudo was equally divine prepared with persimmons, dill, citrus, chives, smoked trout roe, Fresno pepper, pickled shallots and ginger tea. 

Fans of foie gras will not want to miss out on the Foie Gras Torchon with pumpkin, pomegranate, seed granola served with charred sourdough. Jacobo’s rendition of this dish melts in your mouth and leaves a memorable impression on your tastebuds.  

We recommend ordering at least two starters to share, otherwise you’re missing out on some magnificent culinary wonders.

Mains

After sampling savory, refined starters, we enjoyed a variety of main dishes, from surf to turf, and creative takes on typical plates. An example of the latter, Flour & Thyme’s Lasagna is a marinara-filled creation with 24-month-old pecorino, crisped to perfection and like nothing we’ve ever encountered — bold in flavor, yet delicate in texture. 

The Grilled Scallops with shaved guanciale, pickled Fresno’s grilled sweet corn and corn soup is a must-order for seafood enthusiasts — buttery and mouthwatering to a T.

Heartier dishes like the 2lb Dry Aged Prime Bone in Ribeye with cauliflower puree, charred onion, petals wild mushrooms and demi-Glace and Veal Tomahawk (24-day dry aged) with mole negro, bitter greens salad and smoked olive oil are out of this world, truly showcasing Jacobo’s skill and panache from kitchen to table.

This is but a glimpse of a greater culinary journey you’ll experience at Flour & Thyme. 

Sides

We would be remiss not to highlight that Flour & Thyme’s side dishes shine equally as bright as their main counterparts. We lost our minds over the Roasted Carrots in particular. These veggies, cooked to perfection, were placed over a carrot puree with hazelnuts and goat cheese with equal parts savory and sweet — delicious!

Chef also makes a mean crispy broccolini, mushroom and French fry side dish (the fries disappeared in two seconds!).

Wine

Flour & Thyme houses a glass-enclosed wine cellar you must see to believe. Whether you’re a seasoned connoisseur or simply looking for the perfect pairing, the knowledgeable staff can guide you through various vintages and regions to enhance your meal. From bold reds to crisp whites, every bottle has been carefully chosen to elevate the flavors of Jacobo’s culinary creations.

Dessert

To close out our remarkable meal, we had an ice cream dish infused with black-pepper (the kick added to the sweetness is amazing). The other ice cream was a s’more combination that all will surely want s’more of. 

Time to visit Flour & Thyme

Jacobo’s passion for bringing people together and offering a genuine dining experience is a joy to experience, especially among family and friends. Flour & Thyme menus can change based on availability, seasons and whatever Jacobo’s culinary genius introduces into the plate rotation. 

To learn more about Flour and Thyme, visit flourandthymerestaurant.com.