( article from Lake Magazine )
If you haven't heard about Timothy's, which is going into its fifth full summer as a staple in the Harbor Country universe of culinary establishments, you may be concerned about your listening skills. If you ask what the best restaurant is in the area, Timothy's is mentioned the most frequently. If you ask Tim Sizer why; he first cites consistency. "You get a good meal," he explains, "and then you come back and get another good meal the next time and the next time.
"Plus, everything we do here is from scratch, including the mayonnaise, salad dressings and desserts. My background is seafood," he says, "so we push our restaurant in that direction. The profit margin isn't as high as a steakhouse, but if you really think about it, there are not a whole lot of restaurants that really specialize the way we do, and have twelve to fourteen seafood selections on the menu." I can personally attest to the fact that Tim has figured out how to prepare and present delicious fresh fish, having recently tried the asparagus and lobster stir fry; marinated grilled sea scallops; calamari dusted with lightly seasoned flour, fried and served with a roasted shallot curry mayonnaise; and the most amazing tempura-fried fresh jumbo soft shell crab ever, served with wasabi mayonnaise and marinated clear noodle salad.
But Tim explains, the popularity of his food also stems from the fact that people are genuinely more health-conscious every year. "We don't sell Chilean sea bass and we don't sell farm-raised salmon. We are very particular about what we accept and what we don't. Our fish comes in daily from the best supplier in Chicago."
Tim says there are two rewarding aspects to his job: The best thing is to see a happy customer. "Going out and having a good meal is one of the best experiences people have in life." Number two is "...walking out the back door and knowing that you work with people who are happy to be there."
If you haven't heard about Timothy's, which is going into its fifth full summer as a staple in the Harbor Country universe of culinary establishments, you may be concerned about your listening skills. If you ask what the best restaurant is in the area, Timothy's is mentioned the most frequently. If you ask Tim Sizer why; he first cites consistency. "You get a good meal," he explains, "and then you come back and get another good meal the next time and the next time.
"Plus, everything we do here is from scratch, including the mayonnaise, salad dressings and desserts. My background is seafood," he says, "so we push our restaurant in that direction. The profit margin isn't as high as a steakhouse, but if you really think about it, there are not a whole lot of restaurants that really specialize the way we do, and have twelve to fourteen seafood selections on the menu." I can personally attest to the fact that Tim has figured out how to prepare and present delicious fresh fish, having recently tried the asparagus and lobster stir fry; marinated grilled sea scallops; calamari dusted with lightly seasoned flour, fried and served with a roasted shallot curry mayonnaise; and the most amazing tempura-fried fresh jumbo soft shell crab ever, served with wasabi mayonnaise and marinated clear noodle salad.
But Tim explains, the popularity of his food also stems from the fact that people are genuinely more health-conscious every year. "We don't sell Chilean sea bass and we don't sell farm-raised salmon. We are very particular about what we accept and what we don't. Our fish comes in daily from the best supplier in Chicago."
Tim says there are two rewarding aspects to his job: The best thing is to see a happy customer. "Going out and having a good meal is one of the best experiences people have in life." Number two is "...walking out the back door and knowing that you work with people who are happy to be there."
"My wife and I have dined at some of the finest restaurants around the world - Florence, Hawaii, Cayman, New York City, San Francisco, Napa - there is none on the list that outdoes Timothy's for warmth, amibance and great food."
~ Patrick M. Yore ~
~ Patrick M. Yore ~
