Thomi’s a Trois Offers Something for All

by Antoinette May

Thomi’s Cafes are multiplying. Well, not quite like bunnies, but still rapidly increasing at a rapid rate. The first restaurant in the tiny chain opened in December of 2005.

I love that Sutter Creek bistro, a leafy grotto facing out on highway 49. As I’ve written more than once, it’s a dreamy kind of place with ties to gold barons, fancy ladies, dudes and desperados. That first Thomi’s is perfect for people watching or daydreaming. Linger over a latte there and you’ll feel yourself a part of a lively history reaching back 150 years.

But that was just for starters. Thomi and Frank Manzano are making their own history. A few miles south on highway 49, tucked into Jackson’s Mother Lode Plaza, is the second restaurant opened by the enterprising couple. This Thomi’s has a different style entirely. Replacing the lacy wrought iron furniture are glossy cherry wood veneered tables and chairs with red padded seats.

Definitely not geared to day dreaming, the Jackson Thomi’s has a dynamic ambience enhanced by whirling fans and bright amber chandeliers. The walls at Thomi’s 2 are red and yellow, the drapes maroon. This is an up and rolling breakfast venue that is also contains an option for lunch or dinner.

But here’s the big news: the Manzanos are continuing their history making trek down Highway 49 and it looks like they’ve struck gold with another winner. Mok Hillians have been viewing the transformation of the old Blondie’s Restaurant for some time. The restructuring began April 1st and continued through much of the summer. About all that remains of the old restaurant is the frog statue out front. Everything else about this new kid in town is new, new, new.

The ambience is more like that of Thomi’s 2, trendy rather than traditional. I like the modified Roman shades, the knotty pine

beamed ceiling, the twirling ceiling fans and marbleized cement floor. The wide double doors are inviting, opening as they do directly into a cozy bar. A Frank Sinatra sound track adds to the air of casual chic.

The other morning as Charles and I checked out the bistro, he old blue eyes was singing “In the Still of the Night.” It was a little incongruous with all that morning sun streaming in, but I’ ll take Sinatra anytime.

The three Thomi’s though different in decor (isn’t it fun to pick according to one’s mood!) have one all-important quality in common: good service. In all three bistros the wait staff has its collective act together. Also, each restaurant is upbeat and inviting, just what one needs to start the day right.

At an interview over breakfast, owner Frank Manzano outlined his philosophy to Charles and me. “We want to always give customers what they want—a friendly staff, a wide variety of food, and prices that keep them coming back. We’re passionate about food. We want to make a meal an experience worth telling friends about.”

Judging on the basis of that first breakfast, I’d say he’s off to a roaring start. Charles was delighted with his Griddle Combo ($6.29). The dish featured two large pancakes, two eggs and four slices of bacon.

I’d go even farther than that by saying that Thomi’s Florentine Benedict is about as good as eggs benedict gets. ($8.59) The tomatoes and spinach were fresh and tender, lots of real flavor there, and the hollandaise sauce had a little tang to it. I was attracted by the lunch menu and drawn to dinner promises of post roast, ribs, meatloaf, and jambalaya.

As Frank Manzano pointed out the yet undeveloped side yard which is soon to be morphed into a patio, my eyes focused on Frank’s Café across the street. Frank’s is the first restaurant I chose to write about. An easy choice, because it was my favorite. I love Frank’s, it’s

Mok Hill’s kitchen. The whole town loves it, loves the Giourousis family.

So, is this to be a show down between two Frank’s? Mok Hillians have been speculating about that possibility for months. My own feeling is no. The two restaurants satisfy entirely different needs.

Frank’s Café is basically a breakfast hangout and has an amazingly broad selection from which to choose. The atmosphere, with the whole Giourousis family taking part in the enterprise, is laid-back, but very friendly and service-oriented. Like I said, it’s the town kitchen.

At Frank’s they knew my name and what I liked almost from the getgo. Frank’s also has every kind of omelet that you can imagine. Have you tried Frank’s Greek omelet (divine) or his chorizo and eggs? Chorizo sausage is so good and yet so difficult to find.

Frank’s also offers a lunch that is really an old fashioned dinner. This is a true plus for people who choose a late lunch for their main meal.

Thomi’s has entirely different vibes. Travelers whizzing by on Highway 49 will be drawn to its sleek, modern lines and feel right at home there. At the same time locals will be drawn by the intimate wine and beer bar and the convenience of being able to pay with a credit card. The extended hours should prove an asset as well.

It’s fun too to have a new dinner option available locally. The choices all look so inviting that I can’t wait to try them out. Maybe I’ll see you there. Hope so!

VITALS: Thomi’s in Mokelumne Hill is located at 8026 Highway 49. Phone: 286-1320. Hours 7 a.m. to 9 p.m., daily. Breakfast served until 4. Credit cards accepted.

PICTURES

Frank Manzano chats with a breakfast customer at his newest Thomi’s in Mokelumne Hill.

The interior of Thomi’s in Mokelumne Hill is upbeat and trendy

Laura Schumann is a cheer addition to Thomi’s wait staff in Mokelmne Hill