Flour & Thyme

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, located in downtown Phoenix, is Chef Ivan Jacobo’s heartfelt tribute to the city where his culinary career began. After relocating his acclaimed Anhelo restaurant to Old Town Scottsdale, Jacobo introduced this new concept in its place—offering the same meticulous attention to detail and elevated cuisine, now in a more relaxed and welcoming environment. The à la carte menu spans garden, sea, and land, showcasing seasonal ingredients and refined technique without pretension. Our visit began with the beautifully balanced “Love Note” cocktail, made with foie gras-fat washed Scotch, rye whiskey, Calvados, Benedictine, port, and bitters—complex and unforgettable. We followed with fresh Japanese oysters, a vibrant heirloom tomato salad with basil oil and tomato water, and concluded with the showstopping 24-day dry-aged veal tomahawk, served with a rich mole negro and bitter greens salad. Beyond the food, what truly elevated the experience was the warmth and professionalism of the staff—clearly passionate about their craft.

Posted on Nov 16, 2025 Excellence from when we walked in the door. Hostess was kind and friendly. Server was cognizant of our time as we were on our way to the symphony. We ordered yummy beer and prosecco which was reasonably priced. We did order a lot as menu was priced fairly. We chose the house salad which was extremely generous and tuna carpaccio. Both were excellent. We noticed that there was focaccia and decided bread would be good with meal which did not disappoint! It was obvious that this was made in house and was grilled and warm, served with honey, thyme butter. We also had the tortellini which was beyond decadent and had no choice but to dip the focaccia in the savory, pancetta sauce which was beyond sublime. Our entrees were the ricotta gnocchi and black cod. Both were extremely decadent and rich and we had a hard time finishing as we just couldn't get enough of the focaccia and tortellini broth. It's apparent this establishment truly cares and chef is a foodie. Entire staff appears to be invested and is a fabulous team. Highly recommend! Private note to restaurant Thank you for a fabulous meal!

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!

Flour & Thyme is a true gem! From the moment we walked in, the service was exceptional...attentive, warm, and thoughtful without being overbearing. The cocktails were perfectly crafted and set the tone for an unforgettable evening. Every dish we ordered was delicious, beautifully presented, and full of flavor. The intimate setting and cozy atmosphere made it an ideal spot for date night. It’s clear the team here puts care into every detail.

Very good. Foie gras appetizer and lemon semifreddo were the best bites of the night. Lasagna was quite good but it needs to be served with some marinara - that would be perfect. Cod was a little fishy, great sauce though. Carrots needed more of a roast to get some better caramelization. Overall, we really enjoyed it. Service was 5 stars for sure. Nice place to sit down and chat. Ambiance is great, but on the quieter side. Not really a “buzzy” restaurant if that’s what you’re looking for.

An absolutely delightful and unique experience! The staff is SO friendly and passionate. The food is beautifully presented and delicious without being over the top or fussy. The vibes are great; I’d call it elevated casual. I especially loved the music selections. We ordered quite a few items: the tomato salad, crudo, carpaccio, agnolotti, scallops, and the tuna au poivre. I can honestly say every single dish was incredible, my favorites were the carpaccio and the tuna main dish. The cocktails were great too. If you’re feeling adventurous, give their savory drinks a try; they’re truly unique. All around so well done, I can’t wait to return! Regards to chef Ivan for the most amazing food and hospitality.

This place is amazing. Beautiful restaurant. I guess they move the old restaurant down the road and this is a new concept. Everything was perfect. I think it was Juan the manager and Greg was the server they both were awesome and would definitely come back.

I've been to Anhelo before and enjoyed a truly fine dining experience. Flour and Thyme is extremely similar. Same team different jersey? We came in for anniversary dinner. Received a call a couple hours before confirming our reservation and special occasion. Ordered steak tartare to start. Tasty but a little too small to share. It felt like a tease. The highlight of the dining experience was the duck, which was delicious. Housemade bolegense was tasty as well. Our server hyped up the corn dessert, which was a triple dose of corn. I wasn't overly crazy over it and to be honest i thought it would be comped as our anniversary was confirmed twice. Overall good experience, romantic ambiance. I'd recommend giving a try.

It's no surprise that this successor to Anhelo downtown continues to put out delicious food and excellent service. Everyone here is very attentive and quick to help make sure the meal is enjoyable. To start we got the grilled sourdough with the honey & thyme butter and shared the garden salad. The bread was delicious and also captured the subtle smokey flavor from the wood fired grill, which seems to be one of the highlighted feature of Flour & Thyme. The salad was tasty and refreshing with so many different flavors from the sweet beets, some sourness from the citrus and some nuttiness from the pistachio pudding. It was not only beautiful but refreshing. For the main dish I went all in on the wood-fired grill and got the veal tomahawk. We also shared a side of the grilled broccolini. The veal was perfectly cooked and I loved the mole sauce with the veal. I also got a smoked old fashioned and it was an excellent complement to the grilled dishes. I could have left satisfied at the point, but I couldn't pass up the chance to try one of the desserts called corn 3 ways. It had corn ice cream under corn mousse with frozen popcorn kernels and salted Carmel drizzle. I thought it was delicious and really enjoyed the corn mousse. It was so light and flavorful. Again everything seemed really balanced in the dish and it was just a fun way to end the meal. I can't wait to come back and try more of the menu or the chef's tasting menu.

High end downtown dining is what we came for and received. The decor was a 10 for sure, clean and elegant lines and a cool bar make for a cross between a corporate steakhouse and a fine date place. I loved the oysters and brick chicken was delicious. My date enjoyed the branzino and although a bit heavy on the sauce was perfect with her champagne! Our servers took care of us and were always pleasant; a definite team environment making for a wonderful dinner.

I came to the previous restaurant and the ambiance is very similar. The restaurant is decorated nicely. They have an open kitchen and bar. My husband took me here to celebrate our anniversary. We shared the steak tartar, broccolini and the corn ice cream dessert. My entree was the duck and he got the spaghetti. The steak tartar was a bit flavorless in my opinion, it wasn't bad but nothing stood out from the dish and I would say you could skip it. The broccolini was good, I loved the grilled lemon. The star of the night was definitely the duck, perfectly cooked and paired nicely with a carrot puree. You definitely need to order sides if you get any of the meats or fish as they are not truly fulfilling on their own. For dessert our waiter suggested the corn ice cream which had popcorn and a caramel drizzle, it was good, not overly sweet. The main reason I am not given them a 5 is because we waited 30 mins to get our entries after they had served us the steak tartar and that was too long, specially for a night that wasn't full. Everyone was friendly and polite. I also find it odd that they ask you if it's a special occasion when you make the reservation and also when they call you to confirm it but they don't actually do anything to make it extra special like other restaurants. Sometimes a complimentary dessert goes a long way.

This was my first time visiting Flour & Thyme and it did not disappoint. I had eaten at Anhelo when it was in the same location and was excited to try Flour & Thyme. Service was impeccable. The decor inside was very similar, with clean simple decor with dim lighting to allow the food do the talking. And the food did not disappoint. The garden salad was so fresh and unique and I really enjoyed the pistachio pudding and pops of citrus. My agnolotti had so much corn flavor and was perfectly al dente. The corn dessert was so fun and unique. A repeat visit is in the cards for the future at Flour & Thyme.

I can't wait to go back. Service is on point. Atmosphere is perfect. Food is unforgettable. Highly recommend the seabass and sourdough!

Flour & Thyme was the most amazing restaurant I have been to. From the service, ambiance, to the food everything was beyond impeccable. Everyone was so nice and helpful when it came to questions on the menu. I would recommend everyone to try this place at least once. I promise you won't be disappointed! We tried the tuna carpaccio for an app. It was my second time try raw tuna and the flavors just melted in your mouth. The citrus complimented the tuna so well. For the mains we had the veal tomahawk, brick chicken, and agnolotti. I cannot begin to tell you that everything was to die for. The tomahawk was perfectly cooked and the mole sauce complimented the veal so beautifully. The brick chicken was the most amazing thing I have tried and I am a very picky person when it comes to chicken!! I am gluten free so I definitely cheated for the agnolotti and it was definitely the best cheat meal ever. For dessert we had a corn ice cream, corn meringue, corn mousse, and popcorn. Literally no words whatsoever. Everything was 10/10 and I will definitely be back soon to try more items off the menu items. The food was fairly priced but you definitely get what you pay for!

Ate here for our anniversary. We're thinking tonight was the head chef's day off. When I read the reviews it seemed perfect but this was not a good experience. The salad was good and the broccolini was great. The service was good. We had downloaded the menu before I came and I planned to order sea bass. Even though it was only 7 pm they were out of sea bass. My husband ordered the lasagna. It was just odd. It was only about 3/4 inch high. The base was a piece of toasted bread sitting on some marinara. There was a layer of lasagna noodles and some bolognese sauce. No cheese we could detect. If a dish is so different I feel it should have been described before he ordered. I ordered the agnolotti. I expected it to be al dente but it was very al dente. They were little pillows of fresh pasta and any place with several layers was tough and hard to chew. They re did it but by then I just had them box it up to take home. Sad. The dessert was very good. Chocolate mousse and black pepper ice cream. Delicious. We should have had a clue when the man at the next table complained about his veal. He said it was "poorly prepared". " "

I have been here three times in the past month, and I love this place! The ambiance is great, the service is top notch, and the food is fantastic. I've tried a good portion of the menu and have yet to try something I didn't love. I will definitely be back to try the rest of the menu.

Just an incredible experience at the soft opening of Anhelo's sister restaurant, Flour & Thyme. This concept is all about the wood fired Santa Ana grill, Michelin Star Service but with a more upbeat lively atmosphere. The menu is exactly everything I would want in one place from hand cut pasta & burgers to multiple fish preps & types from crudo to seared dry aged Ahi to soaked sea bass! The dry aged veal and short rib burgers slayed and the fires were a home run (I hate steak fries but these were like a cross between McDonalds and In & Out (no clue how they did that). So I opt'd for the chicken as the table next to me was raving about it (I am a sucker for recco) and it was hands down an insane dish. Yep chicken, who knew. Loved the Corn Dessert 3 ways to top it all off. Killer night which should not have been a surprise. Awesome

The perfect date night!!! We made a reservation for my partners birthday dinner, and we were not disappointed. Ivan greeted us shortly after we sat down and wished my partner a happy birthday, which set the tone for the night. Jose and Sandra provided us with great service throughout the evening. All of our courses were amazing-the veal tomahawk and dry age tuna were to die for!! We will definitely be back for more date nights in the future. Thank you Ivan and team for the wonderful evening