One of the premier destinations for some of the best food I’ve eaten in New England is Michael Timothy’s Bistro of Nashua. Under the direction of Chef Michael Buckley and his wife Sarah, this bistro is a warm, inviting and comfortable dining environment serving fresh, delicious, creatively prepared food.
Bistro Beef Tournedos on garlic crostini with grilled tomato, crispy pancetta and spinach hollandaise.
The décor of amber tones, soft lighting, and the abundance of artists’ paintings on the walls is a tasteful fusion of southwest and earthy Mediterranean styles, inviting you to sit back, relax and enjoy yourself.
After the hostess warmly greeted and seated my party, I ordered a California Chardonnay which my server, Sengul, recommended. While her initial recommendation was a Weingut Johannes Haart Piesporter Treppcher Riesling, she felt either wine would relate well to my choice of appetizer – smoked salmon – and my entrée, grilled swordfish. Since Rieslings are usually too sweet for me, I chose the Chardonnay.
She inadvertently brought me the Riesling, and, to my surprise, I thoroughly enjoyed it. It was indeed a perfect match for the salmon. Chagrined at discovering this error, Sengul graciously offered to change it, but I assured her it was an excellent recommendation.
Each appetizer we ordered was distinct and delicious. Smoked Maine salmon over potato crisps had a mild smoky flavor that was neither too salty nor fishy. The texture of the fried, thinly sliced potato under each piece of salmon, topped with dollop of horseradish sauce, contrasted nicely with the fish.
I am not a lover of oysters, but I ventured to try one of the baked Nova Scotia oysters. Wrapped in prosciutto and oven-dried tomatoes, each oyster was smothered in a spinach hollandaise sauce. One was plenty for me, as it was over-the-top rich.
The pièce de résistance appetizer for me was the orange rhubarb glazed tenderloin tips. Attractively served in a pappadam shell with couscous, it was simply sensational. The tender meat was soaked overnight in a marinade, and the combination of the tart rhubarb, fresh orange juice, pungent ginger, sweet onion and reduced vinegar was tangy and delicious.
Chef Michael Buckley. Photos by Kevin Harkins.
The special of the evening was my entrée: grilled swordfish over lemon basmati rice. Grilled to perfection and very fresh, I enjoyed each moist bite and savored the rice, which was infused with a honey lemon vinaigrette.
The last entrée, wood-grilled pot roast, was something I would never order ordinarily, as it’s not a favorite of mine. However, I don’t think I’ve had anything as delicious as my first bite of Chef Buckley’s pot roast. Slow-cooked in apple juice for three hours and then tossed on the wood grill to form a smoky, charred crust, the tender meat and sweet-and-sour barbeque sauce burst with flavor in my mouth.
This was an act of taking an ordinary meal and making it extraordinary, elevating chef Buckley to a superb artist.
So what could top such a great meal? A great dessert! I love crêpes of any kind, and ordered the strawberry lemon crêpes filled with Mascarpone and served with a blackberry-honey Coulis and fresh strawberries. They were light, yummy delights. A perfect way to end a lovely meal.
Chef Buckley’s commitment to cooking with high quality, local, fresh ingredients daily is present in every dish he serves. It’s well worth a visit.
Michael Timothy’s is located at 212 Main Street in Nashua. The restaurant serves dinner daily from 5 p.m. Sunday jazz brunch from 10 a.m. – 2 p.m. Afternoon menu available after 3 p.m. (603) 595-9334.
Reservations are recommended. MichaelTimothys.com.
Good Eats – Michael Timothy’s in Nashua, N.H.
One of the premier destinations for some of the best food I’ve eaten in New England is Michael Timothy’s Bistro of Nashua. Under the direction of Chef Michael Buckley and his wife Sarah, this bistro is a warm, inviting and comfortable dining environment serving fresh, delicious, creatively prepared food.
Bistro Beef Tournedos on garlic crostini with grilled tomato, crispy pancetta and spinach hollandaise.
The décor of amber tones, soft lighting, and the abundance of artists’ paintings on the walls is a tasteful fusion of southwest and earthy Mediterranean styles, inviting you to sit back, relax and enjoy yourself.
After the hostess warmly greeted and seated my party, I ordered a California Chardonnay which my server, Sengul, recommended. While her initial recommendation was a Weingut Johannes Haart Piesporter Treppcher Riesling, she felt either wine would relate well to my choice of appetizer – smoked salmon – and my entrée, grilled swordfish. Since Rieslings are usually too sweet for me, I chose the Chardonnay.
She inadvertently brought me the Riesling, and, to my surprise, I thoroughly enjoyed it. It was indeed a perfect match for the salmon. Chagrined at discovering this error, Sengul graciously offered to change it, but I assured her it was an excellent recommendation.
Each appetizer we ordered was distinct and delicious. Smoked Maine salmon over potato crisps had a mild smoky flavor that was neither too salty nor fishy. The texture of the fried, thinly sliced potato under each piece of salmon, topped with dollop of horseradish sauce, contrasted nicely with the fish.
I am not a lover of oysters, but I ventured to try one of the baked Nova Scotia oysters. Wrapped in prosciutto and oven-dried tomatoes, each oyster was smothered in a spinach hollandaise sauce. One was plenty for me, as it was over-the-top rich.
The pièce de résistance appetizer for me was the orange rhubarb glazed tenderloin tips. Attractively served in a pappadam shell with couscous, it was simply sensational. The tender meat was soaked overnight in a marinade, and the combination of the tart rhubarb, fresh orange juice, pungent ginger, sweet onion and reduced vinegar was tangy and delicious.
Chef Michael Buckley. Photos by Kevin Harkins.
The special of the evening was my entrée: grilled swordfish over lemon basmati rice. Grilled to perfection and very fresh, I enjoyed each moist bite and savored the rice, which was infused with a honey lemon vinaigrette.
The last entrée, wood-grilled pot roast, was something I would never order ordinarily, as it’s not a favorite of mine. However, I don’t think I’ve had anything as delicious as my first bite of Chef Buckley’s pot roast. Slow-cooked in apple juice for three hours and then tossed on the wood grill to form a smoky, charred crust, the tender meat and sweet-and-sour barbeque sauce burst with flavor in my mouth.
This was an act of taking an ordinary meal and making it extraordinary, elevating chef Buckley to a superb artist.
So what could top such a great meal? A great dessert! I love crêpes of any kind, and ordered the strawberry lemon crêpes filled with Mascarpone and served with a blackberry-honey Coulis and fresh strawberries. They were light, yummy delights. A perfect way to end a lovely meal.
Chef Buckley’s commitment to cooking with high quality, local, fresh ingredients daily is present in every dish he serves. It’s well worth a visit.
Michael Timothy’s is located at 212 Main Street in Nashua. The restaurant serves dinner daily from 5 p.m. Sunday jazz brunch from 10 a.m. – 2 p.m. Afternoon menu available after 3 p.m. (603) 595-9334.
Reservations are recommended. MichaelTimothys.com.