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We feature New American cuisine prepared with
certified-organic or wild ingredients sourced from as many local farmers we are
able to support. Because of Chef Hines' commitment to being a certified-organic
restaurant, she must buy 95 percent of my food organically. To avoid any quality
compromise, the restaurant will make some products from scratch such as jam, marmalade,
butter, ketchup, mustard, charcuterie, fresh cheeses, pasta, vinegar, and so on.
On the wine front, we have expanded our commitment by making all of our glass
pours either organic, biodynamic or both.
Recommended articles and reviews:
Between
Courses /
Fodor's /
Frommer's Guide / GAYOT
/
Heed the Hedonist /
New York Times /
Pat My Butter
/
R&I Magazine /
Seattle Magazine /
Seattle MetBlogs /
Seattle Metropolitan /
Seattle Post-Intelligencer /
Seattle Times
/
Seattle Weekly
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SEATTLE TIMES |
GAYOT |
FORBES TRAVEL GUIDE |
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14/20 |
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Dinner
Sunday to Thursday
5:00 p.m. to 10:00 p.m.
Friday and Saturday
5:00 p.m. to 10:30 p.m.
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Brunch
Saturday and Sunday
10:00 a.m. to 2:00 p.m.
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Address: |
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Tilth Restaurant
1411 North 45th Street
Seattle, Washington 98103 |
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Phone: |
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(206) 633 0801 |
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Fax: |
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Chef de Cuisine: |
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Larkin Young |
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Sous Chef: |
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Jason Brzozowy |
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General Manager: |
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Adam Chumas |
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Chef and Owner: |
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Maria Hines |
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Official Site: |
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[website] |
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