At Thyme, Owner and Executive Chef Tom Costello offers a seasonal, predominantly gluten-free menu featuring both land and sea, plus traditional and gluten-free pasta and pizza. With a diverse wine list, varied culinary offerings and an emphasis on Hudson Valley products, Thyme is sure to become your next favorite destination.

Thomas Costello, Owner and Executive Chef of Thyme, was born to be in the restaurant business. Costello’s great-grandfather opened the original Costello’s Restaurant in New York City in 1923 and his uncle later opened New York’s first sports bar, Runyon’s, in 1976. With cooking ingrained in the fiber of his being, Costello attended The Culinary Institute of America, where, after graduation, he was appointed the Chef de Tourant at Crabtree’s Kittle House in Chappaqua.

For the next two decades, Costello worked with some of New York’s most notorious restaurateurs, including Drew Nieporent, Marc Packer and Ken Aretsky, opening over a dozen restaurants nationwide, not limited to Angelo and Maxies, Harley Davidson Cafe, Republic, Nobu, Indochine NYC and Los Angeles, Bond St. Miami and Mexico City, Sunburnt Cow, Bao111 and Bao Noodles. Costello held tenure as the Director of Operations for the restaurant group before deciding to move to Westchester with his wife and two sons.

Back in his hometown, the next logical step was to open a neighborhood driven, seasonal American restaurant. Thyme, an upscale American Steak and Seafood restaurant, has since been transformed to offer a variety of gluten free options, due to Costello’s recent diagnosis of Celiac disease.