Mount Pleasant Magazine Fall 2011

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Ever feel the urge to get
out of town – even for just a few
hours? Instead of driving over one
of the big bridges, take a trip across
the little bridge on Ben Sawyer
Boulevard and spend some time on
Sullivan’s Island. After the obligatory
walk on the beach, stroll down Middle Street to high
Thyme Cuisine for a meal
that is a vacation in itself.
The patio provides a relaxing environment for
conversation and people-watching, while the inside
atmosphere is cozy bistro. The crowd is a mixture of
locals and tourists, who discover High Thyme through
recommendations from friends or from airport taxi
drivers who enjoy sending their passengers to a great
spot off the beaten path.
Dinner is served Wednesday through Saturday.
Tuesday nights are reserved for the tapas menu featur-
ing smaller portions. High Thyme is open for lunch
Thursday through Saturday, and Sunday is all about
brunch. Chef Taylor Still, who has been with the
restaurant for over six years, has created a tempting
menu; just reading it is a mouthwatering experience.
Go with a group on tapas night to order a sample of
many different flavors: seared tuna with chili ginger
honey, Szechuan beef tenderloin over wasabi glazed
potatoes or grilled scallops with jalapeño creamed corn
and bacon gastrique – which is unbelievable. They
could serve the sauces by themselves in a soup bowl.
Some bistro staples appear – grilled beef tenderloin,
pan seared salmon and baby spinach salad – but Still’s
sides and sauces raise tradition a notch. Two good ones
are the smoked gouda grits with arugula and lemon
caper brown butter, and Yukon Gold mashed potatoes
with succotash and avocado lime puree. The shrimp
and braised fennel linguini is a light take on pasta,
combining grape tomatoes, wilted spinach, herb butter
broth and shrimp that is always domestic and local
when possible.
Emily Daniels, High Thyme’s manager and occasion-
al bartender, recommends the risotto to anyone who
will listen; she is right to sing its praises. Chunks of
roasted mushrooms and tender cut asparagus spears are
folded into the creamy rice, then topped with shaved
parmesan cheese and white truffle oil. A protein from
the night’s offerings, such as sautéed shrimp or roasted
chicken, can be added, but it certainly isn’t needed.
The dessert menu always includes key lime pie,
a decadent flourless chocolate bomb and a flavored
crème brulee. Lately though, sous-chef Will Doss has
been making bread pudding. The name does not do
it justice. The base features nuts and seasonal berries,
and each serving is individually baked, then topped
with caramel and served with vanilla ice cream. It’s
worth every one of the 25 minutes you’ll wait if you
don’t order it at the beginning of the meal.
High Thyme has a full bar, a good selection of
bottled beer and a nice wine list. Reservations are rec-
ommended since the dining room seats about 40, with
32 more spots outside.
For more information, visit .
by Margaret aNN MicheLs
Travel toSullivan’s
HighThyme Cuisine
Top Center: sunday brunch’s cinnamon brioche French toast with fruit compote.
Upper Right: grilled scallops served with two delicious sauces.
Lower Left: the patio is nice for enjoying evening breezes.
Going Out