Rik Squillari is a third-generation American chef. Descendant of Italian immigrants, he grew up in a family of chefs and cooks. As a child his family owned several restaurants that exposed him to the hospitality industry at a young age. He graduated from Culinary Institute of America where he also met his wife, Pam. Pam’s family descended from a line of eastern European bakers and she helps in the restaurant by perfecting our onion rolls and other baked goods in addition to running a successful daycare business. After his time at CIA, Rik went on to work as Chef and General Manager in restaurants and hotels in both DC and Baltimore. After years of working behind the scenes, Rik made the move to the liquor and wine industry. He quickly rose to become National Sales manager for a California wine importer. During his time as sales manager he traveled across the United States as well as across the globe. As he traveled to countries in Europe, Asia, Australia and South America he expanded his palate and love of unique wines. He soon realized he wanted to create something that was his own, and the idea for Harvest Thyme was born.
Harvest Thyme’s mission is to bring back the basics of true cooking. Inspired by his family and his travels, Rik's mission is to highlight fresh ingredients, healthy options, and classic techniques. His goal is to utilize local farmer’s produce when available and use larger food distributors sparingly. Using natural ingredients, he is able to produce unique dishes that are not only delicious but healthy too. His menu is inspired by Italian, Asian, French, and Low Country cuisine. The menu will also feature gluten free and vegetarian items.
The bar program will carry on the mantra of fresh, homemade ingredients with a craft cocktail program. Featuring 10 unique cocktails highlighting small batch spirits, there is something for everyone on the menu. In addition to craft cocktails, Harvest Thyme will also feature 16 craft beers. A mix of local brews as well as top selections from across the country, the menu will rotate seasonally to showcase the unique flavors in the beer world today. The wine program will the gem of the bar, and will offer a stellar selection of wines at an incredible value to the guest. With on premise and off premise liquor sales, wine takes on a new dimension as our high end bottle offerings are also available to guests dining in our restaurant, at retail cost, with the addition of a low $10 corkage fee. Also featured on our wine list is our “Sommelier Selections”, 8 unique wines – red and white – which often would be unavailable by the glass, are now available thanks to our Napa Technology Wine dispensing system.