Chef John Kolar's dual concept Medina restaurant, Thyme2, offers diners the best of both worlds. Opened in 2012, Thyme2 serves both elevated fare and pub-style grub. Sit in a white-tablecloth environment upstairs while you enjoy chipotle cream steamed mussels ($18), made with Prince Edward Island mussels, onions, garlic, chipotle peppers, double-thick cream, andouille sausage and diced tomatoes — served with focaccia to soak up flavor — or pan-roasted thyme chicken ($26), served with Yukon gold potatoes, maple-glazed roasted root vegetables and roasted chicken jus. For nearly two decades, Kolar has featured a fire-roasted pork chop ($32) on his menus. Cooked in a pizza oven, it's charred on the outside and soft and juicy within. Craving something more casual? Head downstairs to wood-paneled walls and cozy tables and order the kraut balls ($13) for an Akron-area staple. Then, bite into a house-made 8-ounce flamethrower burger ($17.50), with pepperjack, fried jalapenos, habanero sauce and Sriracha aioli.
113 W. Smith Road, Medina, 330-764-4114, thyme2restaurant.com
Talia Hodge
Talia Hodge
Talia Hodge
Talia Hodge
Talia Hodge
