Anastasia – Smoke and Thyme

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Smoke and Thyme

Jack Greenall: Freelance Research Chef

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Anastasia

February 21, 2016

The truffle is like a slap in the face (in the best possible sense)

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New on the Blog

May & June Pay-What-You-Want Dates
Smoke and Thyme in New Orleans: K Paul’s Louisiana Kitchen
New Orleans Feast at The Varsity Club, Oxford

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A brown butter old fashioned, at DTB

Some New Orleans translations: "T plates" is short for "petit plates" - beaucoup plates are main courses. Lagniappe is a little something extra, a bonus thrown in for good measure (like the 13th doughnut of the dozen).

DTB's fried cornbread with ham hock marmalade, goats cheese and jalepeno

A rich, dark, Cajun style crab gumbo with crabfat potato salad - at DTB

Smoke and Thyme

Jack Greenall: Freelance Research Chef

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Smoke and Thyme
24 Ferry Road
Oxford
OX3 0ET

(+44) 7450 231 488

Dinner: Fri-Sat: 7.30pm - 11pm

Smoke and Thyme on Facebook

Smoke and Thyme on Facebook

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A brown butter old fashioned, at DTB

Some New Orleans translations: "T plates" is short for "petit plates" - beaucoup plates are main courses. Lagniappe is a little something extra, a bonus thrown in for good measure (like the 13th doughnut of the dozen).

DTB's fried cornbread with ham hock marmalade, goats cheese and jalepeno

A rich, dark, Cajun style crab gumbo with crabfat potato salad - at DTB

DTB's has a kindof Cajun chandelier made of dried swampgrass

DTB ("Down the Bayou") is a Cajun restaurant in the River Bend area of the city

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