Combo meal: The French-Korean short ribs ($18.50) at Thyme Table Cafe (11660 Westheimer, suite 115, 281-920-9620) allow Cordon Bleu-trained chef Young Cheal Kim to showcase not only his French/Korean fusion cuisine, but his outstanding presentation skills. The slow-braised beef ribs are served off the bone, presented standing on end and topped with caramelized onions. Kim uses a distinctive Korean barbecue sauce and French garnishes — tomato confit, rosemary-roasted fingerling potatoes and broccoli stalks. It’s an excellent combination.
This article appears in May 15-21, 2008.