Thyme2 may seem a little intimidating. The Medina spot’s white tablecloths and perfect table settings ooze fine-dining vibes. But don’t worry — its fish fry still has the classic dishes we love with just a little oomf.
“There’s a certain clientele that doesn’t come into our location because they think we’re too fancy,” says chef and owner John Kolar. “Then they see the fish fry and the price, and they come here and see a place that’s fine-dining, but never pretentious.”
Orange roughy fish dinners ($17) can be made pan-seared, but Kolar suggests the beer-battered option, made with local Lager Heads’ Barnburner, a German-style lager.
“We go through a keg a week,” says Kolar.
Dinners also include fresh, house-made hush puppies and fine-cut, creamy coleslaw.
The tartar sauce here is similarly elevated, made with house-chopped cornichons, capers, hard-boiled egg, grainy mustard, Tabasco and Worcestershire sauce.
“We do the fish dinner just like [we do] everything else,” says Kolar. “We take a classic recipe and put our spin on it — we make it a little unique.” Fridays during Lent 4-9:30 p.m. 113 W. Smith Road, Medina, 330-764-4114, thymetherestaurant.com