We
opened our doors on August
8, 1995 with the goal to
provide extraordinary food
made from the freshest ingredients,
served in an animated, comfortable
setting. You’ll find
warm, Tuscan oranges and yellows,
white tablecloths, fresh flowers
and radiant settings to make
your lunch, dinner, Sunday
brunch, or small plate at the
bar, a memorable time, a respite
from our busy lives, a chance
to savor and taste good food,
good wine.
Good food is based on quality
ingredients. Here, at Michael
Timothy’s we rely as
much as possible on local suppliers,
such as Nesenkeag Farms, North
Country Smoked Meats, Fanny
Mason Cheese, Lull Farms, to
name only a few of our outstanding
resources. During the spring,
summer and fall seasons we
receive fresh-picked produce
daily. In the winter we draw
on produce from area hothouses
and products flown in daily
and delivered immediately.
All our seafood is shipped
fresh daily from the Boston
pier and our meat suppliers
are hand-picked for the quality
of their product. You’ll
also find artisan cheeses from local New England farms, farm fresh eggs,
and local specialty foods, such as maple syrup and sweet butter.
Everything is made from “scratch.” All our sauces, dressings,
desserts, pastries and breads are handcrafted every day by our amazing
chefs. Daily during the morning hours our breads are coming out of the
ovens so that you have the freshest-baked breads for lunch and dinner.
Perfect wood-grilled pizza is a Michael Timothy’s icon. One
of the first kitchen chores is to split the day’s wood, mostly maple,
for our pizza oven. We burn a cord of wood every five weeks, 10 cords per
year. That’s a lot of wood. It ensures our customers that they will
always have a flavorful wood-grilled pizza with the freshest ingredients.
Try our citrus-grilled shrimp pizza or our teriyaki beef pizza. No plain
Jane pizzas here!
Enjoy the art while you enjoy the food. We love fine art. You’ll
find it throughout our restaurant, many paintings by artists you may already
know. In designing our restaurant we strove to create a warm, European
bistro where you could come to enjoy exceptional food and be surrounded
by outstanding artwork. Good art and good food add much to our daily lives.
