Jim Fair
A food cultural revolution has erupted at Southern Thymes restaurant. Brandon Godfrey has infused the menu with his signature recipes.
Jim Fair
New paint, local artists displayed throughout the restaurant and strategically positioned tables replacing the round ones give the appearance of wider spaces.
Jim Fair
Pickles canned by "Those Pickle Ladies" are some of the gourmet foods offered for sale at Southern Thymes.
Brandon Godfrey smiles and points to the blackboard with the handwritten message above the entrance to the Southern Thymes kitchen. “That’s my philosophy,” Godfrey said.
Southern Thymes has undergone a food cultural revolution, or #soulfoodevolution, the restaurant’s twitter hashtag. That speaks volumes of the new generation of foodies Godfrey is serving at the restaurant at 219 Trade Street.
Godfrey said his earliest memories cooking involved his French-born mother. “I have the sweetest and hardest working mother in the world. My earliest memory is standing in a chair watching my mother cook,” he said.
Godfrey, who has learned the business from dishwasher to executive chef, said he is offering fresh produce from local growers, when available, and made-from-scratch dishes. Practicing sustainability and promoting healthy eating for less informed youth, is an ongoing initiative. “I got that from my mother and upbringing,” he said.
“I couldn’t sleep at night and ask my community to support me if I was buying produce from Ecuador,” Godfrey said.
During Southern Thymes’ transition the interior has been enhanced with new painting, excess tables and chairs have been removed from the center layout for more mobility and less cluttered dining, local artists and food artisans have their crafts displayed and a new dynamic has been transformed in the kitchen. “We have stations in the kitchens where the food is prepared. A person is responsible for his/her station, preparing food and keeping it clean. No one person cooks and plates the food,” Godfrey said.
The menu has transitioned from a pure meat and three to dishes prepared from Godfrey’s signature recipes. The price point is slightly higher. “We still offer a meat and vegetables and we have raised our prices to reflect the additional cost of fresh produce and meat,” Godfrey said.
Some of Godfrey’s offerings include Chicken and Waffles. “Nobody makes it my way,” he said. “I put chicken tenders atop the waffles and add my secret spicy maple sauce.”
The Catfish Taco (with slaw topped with Pico de Ranch), Herb Chicken (marinated chicken covered with caramelized apples and onions) and Fish and Grits (flounder or catfish over 3-cheese blended grits and topped with bacon) are samples of Godfrey’s dishes tried and tested during his career. “I go home and study recipes for new ideas,” Godfrey said.
Breakfast is served all day, Godfrey said, “despite some people getting the impression we don’t serve breakfast anymore. Black Angus beef is offered as lunch and dinner entrée.
Perhaps the culture shock comes from Godfrey making Southern Thymes a “bring your own bottle” for beer and wine drinkers.
And then the whimsy comes out in Godfrey’s “The Uncle Buck” Food Challenge. All a customer has to do is consume three giant-sized favored pancakes (customer’s choice) in 90 minutes without leaving the table. The reward is a T-shirt, picture on a wall of fame and the meal is free. Fail and the cost of the meal is $25. “So far it’s 4-0 in favor of us,” Godfrey said.
A ribbon cutting is scheduled Wednesday, Feb. 12 at 11:30 a.m. Godfrey has been general manager and part owner since May 2013.
Southern Thymes hours are 7 a.m. – 2:30 p.m. Sunday through Thursday, 7 a.m. – 9 p.m. Friday and Saturday. Reservations for parties or special events and catering are available. Call 864-801-9511 or visit here.