The short rib tajine that will keep you happy. When its namesake serving vessel is placed before you and the conical lid removed, the dish's meaty aroma is released, revealing a serving dish filled with luscious boneless braised short ribs with hints of ginger and lemon, served with thick, browned slices of potatoes and earthy vegetables. The dish's dreamy, rich broth is perfect for sopping up with bread.
Like the large, brass clock on the patio, service at Timo is reliable, though expediency is of less importance here; servers are more focused on a relaxed, enjoyable experience. In fact, the only swift movements come from the chef manning Timo's oven.
Jamie Peachey
Lamb chops are one of the dishes cooked in the wood-fired oven at Timo, in Sunnyslope.
Location Info
Details
Timo
8801 North Central Avenue
602-354-3846
www.timocentral.com
Hours: 11 a.m. to 10 p.m. Monday through Friday; 8 a.m. to 11 p.m. Saturday; 8 a.m. to 9 p.m Sunday; brunch, 8 a.m. to 3 p.m. Saturday and Sunday
Spanish-style tapas: $4 to $12
Prosciutto, copa, Brie sandwich: $9.75
Bruschetta: 3 for $10.75
Short rib tajine: $22
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On a busy night, the best seats in the house are at the bar, where, with wine glass in hand, one can watch an interplay of instruments — tongs, poles, shovels — utilized in a choreography of tempered chaos as this one-man show works wood-fired magic on an array of dishes traveling in and out of the fiery hole, which just that morning slowly baked the bread for the day's consumption.