![]() ![]() Losey concocts an array of sauces that includes guava barbecue and mango habanero. They can be dipped into tangy cocktail sauce although, some purists enjoy them with just a squeeze of lemon. ![]() For diners who like more intensity, pickled jalapeños on the side will turn up the heat.įor conch fritters, nuggets of conch meat are blended with breading and fried into perfectly browned fritters. ![]() “Lunch time could be 4 in the afternoon or 10 in the morning,” Losey adds.Īt Island Thyme, Losey smokes mahi and wahoo in-house to create a traditional fish dip with a creamy bite. Bougard explains, “If you have a contractor coming at 5, you have to ask him, ‘What day?’ That’s island time.” It’s also a play on words for a tropical state of mind. Its name is a tribute to a fresh herb that’s found across the islands, according to Losey. So, he and his partner, Michele Bougard, decided to buy a home here - and open a restaurant, too. He realized: “With the connections I have in Florida, why don’t I just do what is (uncommon) here? Fritters, chowder and seafood straight out of Florida to here, out of the water two days?” Fishing excursions to the Bahamas, Tortugas, Turks and Caicos and other islands deepened his appreciation for Caribbean cooking.ĭuring trips to visit family in Charlotte over the last few years, Losey saw the many chain restaurants in the area and noticed an opportunity. Chef and owner Earl Losey grew up in a restaurant family, but it was his move from Michigan to South Florida in 2001 that stoked his appetite for coastal cuisine. ![]()
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