Tyber Creek opened in May 2017 and has become known as a cozy neighborhood restaurant in the Bloomingdale neighborhood. And as the temperatures start to rise and things turn green again, Tyber Creek has launched their spring menu. The food is all cooked in their wood burning oven – the only item that they kept from the previous restaurant (Rustik Tavern). Enjoy happy hour, dinner, or brunch on their patio – which literally doubles their seating capacity. Make sure that you don’t miss brunch – we’re talking cast iron cinnamon rolls, shakshuka, AND BOTTOMLESS ROSÉ. Yes, you read that right. Tyber Creek takes bottomless brunch drinks to the next level, so that you truly can rosé all day (well, at least for 2 hours). This is the perfect place to go with a few friends, order a few dishes, pick something great off the wine list, and just sit back and relax.
I may have had a case of “my eyes being bigger than my stomach” when I sat down with owner Jordan Stahl to try out Tyber Creek’s spring menu. Everything sounded delicious. It helps though, when you have the owner there to tell you what are the must-try dishes. I settled on a few of their small plates and one of their flatbreads.
The Food
The cornbread, with a spicy honey butter, keeps things simple and tasty and makes a great starter for the table. The stuffed piquillo peppers had amazing flavor from the chorizo and I definitely could have eaten a second plate of them. The wood-fired haloumi, while a light dish, brings in plenty of flavor and was a nice complement to some of the heavier flavor dishes. I was surprised by how much I enjoyed the asparagus with soft boiled egg and aleppo pepper, mainly because I generally am not an asparagus fan and tend to stay away from runny yolks. A true test of a restaurant for me is if their dishes get me to eat things I don’t tend to gravitate towards – and this is definitely one of those cases. If you like things really garlicky, I definitely recommend the garlic chicken flatbread. The restaurant roasts garlic, then purées it down to spread over the dough, before adding the rest of the toppings.
A note about their wine list – Jordan has a background in the wine industry and has put together rotating list of some really cool wines. I know I’m looking forward to heading back once the temperature finally heats up to soak up some sun on the patio with a glass (or two) of rosé and the piquillo peppers and halloumi dishes.
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