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Flour & Thyme offers a modern culinary escape in the heart of Downtown Phoenix, blending Chef Ivan Jacobo’s creative vision with locally inspired ingredients. This vibrant restaurant presents a dynamic à la carte menu that showcases the finest flavors from the garden, sea, and land, offering a refined yet approachable dining experience. From handcrafted pastas and wood-fired seafood to expertly prepared cuts of meat, every dish is crafted with elegance and attention to detail. Chef Jacobo, known for his acclaimed work at Anhelo, brings the same sophistication to Flour & Thyme, but with a relaxed atmosphere perfect for any occasion.
Address and Contact Information
Address: Orpheum Lofts, 114 W Adams St C-103, Phoenix, AZ 85003
Phone: (480) 791-5001
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Flour & Thyme | Restaurant | Downtown Phoenix
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114 W Adams St C-103. Phoenix, AZ 85003. visit website · View on Google Maps. Social Media. Instagram. Details. Flour & Thyme offers a modern culinary …
Reviews
Jacqueline Hanna
In soft light and an intimate setting — the very space once home to his first restaurant, Angelo Chef Ivan Jacobo unveils Flour & Thyme, a confident evolution of his culinary voice.
The menu begins with sparks of brightness: oysters layered with citrus, chili heat, and a pop of roe. Foie gras torchon follows in decadent contrast, its silkiness lifted by pomegranate’s tart burst and the crunch of toasted nuts.
But the dish that stole my heart? The tortellini in brodo — delicate hand-folded pasta stuffed with mortadella, pork butt, and pecorino, floating in a deeply savory beef broth. A bowl that feels both rustic and elevated, comforting yet complex.
Then there’s the lasagna – a towering slice, crisp on all sides, layered with house bolognese, marinara, and crowned with 24-month aged pecorino. It’s comfort food sharpened with precision and patience.
The cocktails mirror the menu’s ambition. Love Note is brooding and layered, marrying foie gras-washed scotch, very old St. Nick harvest rye, calvados, Benedictine, port, and bitters — a drink to savor slowly.
Fire & Passion offers its playful counterpoint, smoky and bright with ponche, mezcal, lemon, fire bitters, and a Cabernet float.
Flour & Thyme feels like a return, but also a reinvention — a love letter to craft, comfort, and the kind of flavors that stay with you long after the last bite. I’m looking forward to my next visit.
… moreThe menu begins with sparks of brightness: oysters layered with citrus, chili heat, and a pop of roe. Foie gras torchon follows in decadent contrast, its silkiness lifted by pomegranate’s tart burst and the crunch of toasted nuts.
But the dish that stole my heart? The tortellini in brodo — delicate hand-folded pasta stuffed with mortadella, pork butt, and pecorino, floating in a deeply savory beef broth. A bowl that feels both rustic and elevated, comforting yet complex.
Then there’s the lasagna – a towering slice, crisp on all sides, layered with house bolognese, marinara, and crowned with 24-month aged pecorino. It’s comfort food sharpened with precision and patience.
The cocktails mirror the menu’s ambition. Love Note is brooding and layered, marrying foie gras-washed scotch, very old St. Nick harvest rye, calvados, Benedictine, port, and bitters — a drink to savor slowly.
Fire & Passion offers its playful counterpoint, smoky and bright with ponche, mezcal, lemon, fire bitters, and a Cabernet float.
Flour & Thyme feels like a return, but also a reinvention — a love letter to craft, comfort, and the kind of flavors that stay with you long after the last bite. I’m looking forward to my next visit.
Therese Vereen
Lovely place with low key vibe. Excellent service. However. How hard is it for a restaurant of this caliber to cook a filet medium rare? The couple with us sent it back for more cooking time. Cooking was quite uneven for 2 salmon orders as well. We elected to not send it back since we were going to a show and didn’t want to be late. Other issues include being out of lasagne (because its so time consuming to prepare, we were told)
They were also out of the 1st bottle of wine we ordered. Another bottle was offered, but at a higher price than the $90 bottle we ordered. I try to give restaurants some slack as its a tough business and sometimes you just have off nights. There were too many issues to ignore on the evening we visited. For context, we had a 5p reservation for 4 people. We were the only customers in the restaurant for at least 45 minutes.
… moreThey were also out of the 1st bottle of wine we ordered. Another bottle was offered, but at a higher price than the $90 bottle we ordered. I try to give restaurants some slack as its a tough business and sometimes you just have off nights. There were too many issues to ignore on the evening we visited. For context, we had a 5p reservation for 4 people. We were the only customers in the restaurant for at least 45 minutes.
Catherine S
Flour & Thyme is a gem in Phoenix! The food was absolutely delicious, and the cocktails and wine were amazing—perfectly crafted and paired wonderfully with our meal. We tried the Chef’s Sampler menu, which showcased a variety of dishes. While everything was beautifully presented and tasted fantastic, we had hoped for more unique creations specific to the sampler menu, rather than smaller versions of regular menu items.
What really stood out was the staff—they were incredibly knowledgeable and friendly, offering great recommendations and making us feel welcome throughout the evening.
Overall, a wonderful experience with top-notch food, drinks, and service. Highly recommend!
… moreWhat really stood out was the staff—they were incredibly knowledgeable and friendly, offering great recommendations and making us feel welcome throughout the evening.
Overall, a wonderful experience with top-notch food, drinks, and service. Highly recommend!
Allie Kumar
Flour & Thyme is a true gem! From the moment we walked in, the service was exceptional…attentive, warm, and thoughtful without being overbearing. The cocktails were perfectly crafted and set the tone for an unforgettable evening. Every dish we ordered was delicious, beautifully presented, and full of flavor. The intimate setting and cozy atmosphere made it an ideal spot for date night. It’s clear the team here puts care into every detail.
… moreEdward Dramtrotter
Flour & Thyme, located in downtown Phoenix, is Chef Ivan Jacobo’s heartfelt tribute to the city where his culinary career began. After relocating his acclaimed Anhelo restaurant to Old Town Scottsdale, Jacobo introduced this new concept in its place—offering the same meticulous attention to detail and elevated cuisine, now in a more relaxed and welcoming environment. The à la carte menu spans garden, sea, and land, showcasing seasonal ingredients and refined technique without pretension. Our visit began with the beautifully balanced “Love Note” cocktail, made with foie gras-fat washed Scotch, rye whiskey, Calvados, Benedictine, port, and bitters—complex and unforgettable. We followed with fresh Japanese oysters, a vibrant heirloom tomato salad with basil oil and tomato water, and concluded with the showstopping 24-day dry-aged veal tomahawk, served with a rich mole negro and bitter greens salad. Beyond the food, what truly elevated the experience was the warmth and professionalism of the staff—clearly passionate about their craft.
… moreCELINE GREENBAUM
Posted on Nov 16, 2025
Excellence from when we walked in the door. Hostess was kind and friendly. Server was cognizant of our time as we were on our way to the symphony. We ordered yummy beer and prosecco which was reasonably priced. We did order a lot as menu was priced fairly. We chose the house salad which was extremely generous and tuna carpaccio. Both were excellent. We noticed that there was focaccia and decided bread would be good with meal which did not disappoint! It was obvious that this was made in house and was grilled and warm, served with honey, thyme butter. We also had the tortellini which was beyond decadent and had no choice but to dip the focaccia in the savory, pancetta sauce which was beyond sublime.
Our entrees were the ricotta gnocchi and black cod.
Both were extremely decadent and rich and we had a hard time finishing as we just couldn’t get enough of the focaccia and tortellini broth. It’s apparent this establishment truly cares and chef is a foodie. Entire staff appears to be invested and is a fabulous team.
Highly recommend!
Private note to restaurant
Thank you for a fabulous meal!
… moreExcellence from when we walked in the door. Hostess was kind and friendly. Server was cognizant of our time as we were on our way to the symphony. We ordered yummy beer and prosecco which was reasonably priced. We did order a lot as menu was priced fairly. We chose the house salad which was extremely generous and tuna carpaccio. Both were excellent. We noticed that there was focaccia and decided bread would be good with meal which did not disappoint! It was obvious that this was made in house and was grilled and warm, served with honey, thyme butter. We also had the tortellini which was beyond decadent and had no choice but to dip the focaccia in the savory, pancetta sauce which was beyond sublime.
Our entrees were the ricotta gnocchi and black cod.
Both were extremely decadent and rich and we had a hard time finishing as we just couldn’t get enough of the focaccia and tortellini broth. It’s apparent this establishment truly cares and chef is a foodie. Entire staff appears to be invested and is a fabulous team.
Highly recommend!
Private note to restaurant
Thank you for a fabulous meal!
Nikki Brown
An absolutely delightful and unique experience! The staff is SO friendly and passionate. The food is beautifully presented and delicious without being over the top or fussy. The vibes are great; I’d call it elevated casual. I especially loved the music selections. We ordered quite a few items: the tomato salad, crudo, carpaccio, agnolotti, scallops, and the tuna au poivre. I can honestly say every single dish was incredible, my favorites were the carpaccio and the tuna main dish. The cocktails were great too. If you’re feeling adventurous, give their savory drinks a try; they’re truly unique. All around so well done, I can’t wait to return! Regards to chef Ivan for the most amazing food and hospitality.
… moreJoseph Rodriguez-Amaya
The pasta here was spot on! Cooked perfectly and full of flavor. What really stood out though was the service. Veronica behind the bar was incredible, super friendly, and made sure I was taken care of the whole time. Great food, great drinks, and even better service. Can’t wait to come back.
… moreWaylon C
Very good. Foie gras appetizer and lemon semifreddo were the best bites of the night. Lasagna was quite good but it needs to be served with some marinara – that would be perfect. Cod was a little fishy, great sauce though. Carrots needed more of a roast to get some better caramelization. Overall, we really enjoyed it. Service was 5 stars for sure. Nice place to sit down and chat. Ambiance is great, but on the quieter side. Not really a “buzzy” restaurant if that’s what you’re looking for.
… moreDana Keller
I feel like I ate at a different restaurant than these other reviewers. We met another couple for dinner and I picked this because it was close to the venue we were going to afterwards. I am a foodie and was really looking forward to an upscale dining experience to celebrate the holidays.
Our server seemed not very excited to be there and uninformed about the menu. Our friends were a little late so we ordered a drink and a glass of wine which came relatively quickly. Once our friends arrived, they ordered a drink and a glass of wine and they took forever to arrive. The server said they “couldn’t find” the cabernet. There are only 3 reds by the glass and you can’t find one of them? After 10 minutes or so, he finally got a different red.
We tried to order an appetizer to start with, but were informed that we had to place our entire order at once. So we did. We asked to start with the oysters on the half shell and were informed there were two types: Japanese and Pacific. After placing our order, we were informed that they were “out” of the Japanese so we just got Pacific. We are FROM the PNW and I have never seen a giant PNW oyster served on the half-shell in my life. When asked if they had tobasco, horseradish or any of the traditional accoutrement, we were told no that they only come the way chef prepared them, which was basically just a shucked oyster with a slice of pepper on the top.
For dinner, we were told the pasta portions were small, which was fine. My ricotta dumplings came cold and were just OK—nothing to brag about. Also at the table were the spaghetti, the agnolotti, the chicken and side orders of mushrooms and focaccia. My idea of a good meal is when someone says, “Oh my gosh this is so good, you have to taste it!”. None of that. Everything was lukewarm and edible, but only the mushrooms had any sense of star quality.
Our server was not a problem solver or offer of alternatives either. First with the wine, then with the oysters, and then my husband ordered a bourbon…waited for a while for it and then she said “Oh sorry, we’re out of that.” No alternative suggested, nothing. Furthermore, he could SEE the full bottle right behind him so had to get up and go point it out to the server and bartender. Bartender said “but that’s not rye” and husband had to say “I didn’t order rye”, so apparently the server miscommunicated (even though it was his second drink, so why would he have ordered something different??).
We don’t go out for nice dinners as much as we used to and I was super excited to try Flour and Thyme, especially based on the reviews. After eating here on a Saturday night during the holidays, I would not recommend or return.
… moreOur server seemed not very excited to be there and uninformed about the menu. Our friends were a little late so we ordered a drink and a glass of wine which came relatively quickly. Once our friends arrived, they ordered a drink and a glass of wine and they took forever to arrive. The server said they “couldn’t find” the cabernet. There are only 3 reds by the glass and you can’t find one of them? After 10 minutes or so, he finally got a different red.
We tried to order an appetizer to start with, but were informed that we had to place our entire order at once. So we did. We asked to start with the oysters on the half shell and were informed there were two types: Japanese and Pacific. After placing our order, we were informed that they were “out” of the Japanese so we just got Pacific. We are FROM the PNW and I have never seen a giant PNW oyster served on the half-shell in my life. When asked if they had tobasco, horseradish or any of the traditional accoutrement, we were told no that they only come the way chef prepared them, which was basically just a shucked oyster with a slice of pepper on the top.
For dinner, we were told the pasta portions were small, which was fine. My ricotta dumplings came cold and were just OK—nothing to brag about. Also at the table were the spaghetti, the agnolotti, the chicken and side orders of mushrooms and focaccia. My idea of a good meal is when someone says, “Oh my gosh this is so good, you have to taste it!”. None of that. Everything was lukewarm and edible, but only the mushrooms had any sense of star quality.
Our server was not a problem solver or offer of alternatives either. First with the wine, then with the oysters, and then my husband ordered a bourbon…waited for a while for it and then she said “Oh sorry, we’re out of that.” No alternative suggested, nothing. Furthermore, he could SEE the full bottle right behind him so had to get up and go point it out to the server and bartender. Bartender said “but that’s not rye” and husband had to say “I didn’t order rye”, so apparently the server miscommunicated (even though it was his second drink, so why would he have ordered something different??).
We don’t go out for nice dinners as much as we used to and I was super excited to try Flour and Thyme, especially based on the reviews. After eating here on a Saturday night during the holidays, I would not recommend or return.