Michele Y.
Google
We made a reservation for TIMBR for Tuesday, Oct. 28 at 6:15 pm. We were warmly greeted by two hosts and were seated right away within good view of the kitchen. That alone, to me, speaks volumes for a restaurant's calibre, that the chefs are willing to be observed as they engage in creating what we learned to be culinary masterpieces. Not quite a "chef's table," but we had a bird's eye view into the transparency of the kitchen and camaraderie of those who were engaged in preparing the dishes for that moment. We observed a clean and well-organized kitchen with chefs that seemed to enjoy their work and each other in a professional atmosphere.
The restaurant had an ambience that reminds you of a courtyard on a summer's evening. There were four trees in the main dining area, which had low lights accentuated by the suspension of fibre optic twinkling lights intended to simulate stars overhead. It was quite lovely to dine under the "stars."
The dishes we ordered were two appetizers: the Beef Empanadas and Octopus Papas Bravas. Perhaps I've lived a sheltered life, but the empanadas were nothing like I've had before, with a filling of braised teres major, which Chef Tom explained to us is the muscle of the upper limb and full of flavor. Of that there is no doubt. The octopus was grilled and served over smashed fingerling potato with garlic aioli.
For our entrees, I decided to go with the TIMBR Burger, which was two 4-oz. patties made from a chuck blend and topped with a most delicious bacon-onion jam, Gruyère cheese and truffle aioli. Each of these flavors added up to the most delicious burger I've ever had and I'd say I'm somewhat of an expert on burgers. The burger was garnished with shoestring crispy onion rings, and served with truffle fries to create an outstanding integration of flavor across the dish.
My husband opted for the Braised Lamb Shank which carried a depth of flavor and tenderness that exceeded his expectations most likely due to the expert accompaniment of the demi-glace and gremolata dressing. The meat was served on a bed of cheddar grits, which we thought unusual but added another layer of flavor.
We shared the Crispy Brussels side, and really enjoyed the crispness of the bacon and sweet-hot tones from the hot honey and togarachi.
We were so stuffed we decided not to have dessert. Oh wait, did we see Crème Brûlée listed on the dessert menu? The garnish of chocolate tuille shaped as a "tree of life" was mine, as were the macaron cookies, while hubby savored the caramelized, hardened layers of sugar.
For drinks I had two TIMBR Old Fashioneds and hubby had a Mojito which, like the food were incomparable.
Throughout the evening, we were greeted by managers Julian and Pete, who wanted to ensure that everything was to our satisfaction. We were served by Monty, who was able to explain the menu to us, make pertinent recommendations, and provided the right amount of attention so that we felt appreciated as guests.
The next time we find ourselves in the Fort Lauderdale area, we will surely visit with TIMBR again.
