Today we’d like to introduce you to Rik Squillari.
Hi Rik , please kick things off for us with an introduction to yourself and your story.
Born into the restaurant business back in the late 60″s, Riks’s family has owned and operated 7 restaurants throughout Maryland. Rik & his current restaurant. Harvest Thyme Tavern, represent 5 generations of family-owned restaurants, starting with his great uncle Anton, his mother and father Roase Ann and Eugenio and currently with his son Anthony and granddaughter Dakota.
My emersion into the restaurant business was at a very young age when my parents owned the Circle “S” in Frederick MD during the late 60’s and early 70’s. I remember work late nights on Fridays and Saturdays where my brother and I slept under the prep table or pizza oven in the back prep kitchen. One of my most prominent memories was being about 5 years old, standing on a milk crate and flipping burgers. And of course, as a small child, one of the memories I didn’t like was I had to scrub dishes and cleaning up but it all built a great foundation for later in life.
Rik graduate (1987) of the Culinary Institute of America in Hyde Park NY. Has worked in Atlantic City NJ at the Tropicana Hotel and Casino upon graduating from culinary school and then moved to the DC area working in a number of local restaurants in VA, DC. Annapolis, Southern MD and Baltimore up until 1998,
In 1998, I entered the world of wholesale distribution of wine with a small wholesaler, covering DC and Southern MD, In 2000, I went to work with an importer/wholesaler doing national and international distribution with Epic Wines out of Aptos CA. Eventually working my way up to national sales manager.
In 2017 Rik Squillari decided to open Harvest Thyme Tavern, wanting to build something special. I created a unique culinary experience that’s the perfect blend of their many cultures – Rik’s handcrafted dishes inspired by the robust flavors of Italy adding flavors from around the world that had inspired him during his tenure at Epic Wines
Rik and his son Anthony, personally curate the menu and adapt it seasonally, bringing their guests the freshest, all-natural ingredients available, like locally grown Fried Green Heirloom Tomatoes in the summer and Blue Hubbard Squash Cheesecake in the fall. This dedication to sustainably sourced, fresh produce and top-notch meat and seafood has cultivated an enthusiastic, tried-and-true following with locals.
When you visit, you’ll spot Rik making the rounds to say hello or suggest a wine pairing. His passion for wine is unparalleled, and his collection of small-batch and unique varietals from all corners of the globe is highly acclaimed. Remember to ask him why he believes there is a story in every pour.
Rik and his talented and charismatic team, many of whom have been with them from the beginning, hope you feel like you’re part of the family when you walk into Harvest Thyme Tavern.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
no, its the restaurant business, that alone says a lot
Alright, so let’s switch gears a bit and talk business. What should we know?
My philosophy is a focus made from scratch, affordability and quality. Attention to supporting locally sourced ingredients when available. I am the owner, chef, sommelier, with a very solid knowledge of distilled spirits
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
the restaurant business is always changing. It is very competitive especially with pricing. States are all putting more and more responsibility on businesses which cut into the extremely low margins that we must deal with. More and more restaurants will be adding credit card fees, service fees, faculty fees, health care fees and passing these expenses to the consumer. For restaurants to survive there is no way around it
Pricing:
- emplyee benifits that are being mandated by government
- wages
- increased over head, such as energy
Contact Info:
- Website: https://www.harvestthymetavern.com
- Instagram: @Harvest_Thyme_Tavern
- Facebook: harvestthymetavern
