Southampton: Wildthyme goes farm-to-table

Wildthyme, which attracted regulars for it New American cuisine, has gone very, very local.

Starting this season, the eatery attempts to use only locally sourced, seasonal ingredients on a menu that changes regularly.

Typical courses on the restaurant's spring menus include Iacono Farms' eggs, Montauk lobster, Crescent Farms duck, Catapano Dairy cheeses and locally foraged vegetables.

New executive chef Alex Algieri's dishes range from blue-claw crab bisque and almond-crusted local flounder to tempura-style local cod and spring-vegetable risotto, poached egg with asparagus to a goat cheese-and-onion tart..

Wildthyme currently is open for dinner Friday, Saturday and Sunday, from 5:30 p.m. It's situated at 129 Noyac Rd., Southampton; 631-204-0007.

Wildthyme restaurant