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Looking for a Good Thyme: Farm-to-table goodness served fresh in modern downtown ambiance

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Each trip to Good Thyme serves up a new flavor profile as all the dishes are made with farm-to-table goodness. The Utah Valley Magazine staff hosted a baby shower at this new Provo hot spot. (Photo by Alisha Gallagher)

Each trip to Good Thyme serves up a new flavor profile as all the dishes are made with farm-to-table goodness. The Utah Valley Magazine staff hosted a baby shower at this new Provo hot spot. (Photo by Alisha Gallagher)

Brothers Stefano and Nic Niccoli grew up at the feet of their parents who ran a deli in southern California. Later they moved to Utah and earned their living and more culinary chops at Culinary Crafts.

Earlier this spring, they opened up Good Thyme in downtown Provo where they are dishing up a unique approach to eating out — and the community has lined up in droves for a good time and a good meal.

Their ordering concept is simple. Diners select from four main options: Pressed Sandwich Plate, Hand-Rolled Pasta Plate, Healthy Choices Plate (which includes fresh pressed juice) or Hot Protein Plate. Each of the four main menu choices (with a $12.50 pricetag) then includes choices from the bright glass counter such as Strawberry Spinach Serrano, Southwest Sweet Potato Salad, and Balsamic Couscous.

Utah Valley Magazine chose to have a lunchtime party at Good Thyme where we celebrated two staff members expecting babies in the coming weeks. Good Thyme has a spacious upper room for groups where a real herb garden adds ambiance. The loft area is also available for rent as an event location.

Good Thyme diners select from four main options: Pressed Sandwich Plate, Hand-Rolled Pasta Plate, Healthy Choices Plate (which includes fresh pressed juice) or Hot Protein Plate.

Good Thyme diners select from four main options: Pressed Sandwich Plate, Hand-Rolled Pasta Plate, Healthy Choices Plate (which includes fresh pressed juice) or Hot Protein Plate.

Our regular dining reviewer Mary Crafts-Homer was also eating at Good Thyme the day we were there. Good Thyme is quickly becoming the go-to place for foodies and downtown diners looking for a fresh and densely-flavored meal. During busy times, there’s a bit of a wait as each diner customizes his or her plate with somewhat overwhelming variety of choices of farm-to-table goodness.

Here are what our staff members had to say about their first Good Thyme experience.

Alisha Gallagher, associate editor

“I love that they didn’t shy away from grapefruit in the citrus salad. Grapefruit fans rejoice!”

Rebecca Lane, UtahValley360.com editor

“I couldn’t help but savor every bite as I jumped back and forth between salads, butternut squash soup and tri-tip steak.”

Stacy Beck, advertising representative

“The atmosphere at Good Thyme is modern and hip. The mood in the restaurant matches the healthy food vibe.”

Shannon Kelley, advertising representative

“Good Thyme is worth the drive from north Utah County. The fresh food choices are perfect for lunch or dinner — and be sure and leave room for dessert.”

Lisa Grover, office manager

“The macaroni and cheese was divine. It tasted like cheesy clouds in my mouth!”

Jeanette Bennett, owner/editor-in-chief

“I’m drawn to anything with ‘pesto’ in the description, and the Pesto Pasta exceeded my expectations. My plate was so full of side dishes that I was sure my lunch would double as my dinner, but I ate every bite — and even made room for ice cream at Roll With It (the onsite ice cream bar).”

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