1411 N. 45th St.
Seattle, WA 98103
206-633-0801
Chef/Owner Maria Hines was named one of Food & Wine magazine’s “Top Ten Best New Chefs in America” in 2005. Chef Hines has built a great reputation as providing flavorful food from local ingredients while at the helm of Earth & Ocean from 2003 - 2005.
Tilth specializes in “New American” cuisine and features the best from regional producers with most products being organic. They have renovated a bungalow style house that used to be home to a Burmese restaurant and brightened the look with a buttery interior and soft-green exterior. Light yellow walls, pale green wood chairs, golden hardwood floors help create a warm "country" feel. We found the staff to quite friendly, knowledgeable and attentive as we had a leisurely dinner this past Saturday night. The menu allows the option of each plate being small or large. Kate and I sheared "small plates" as we enjoyed a bottle of Columbia Crest Reserve Cabernet Sauvignon. We started with the house Hors D'Oeuvres which was a plate of 6 small crostini topped with pureed smoked dates, blue cheese mousse and a glazed almond. We followed this with the nightly special pasta that was house-made Plin (like rectangular ravioli) with fresh baby artichokes and garden herbs. From there we moved on to a fish plate and a poultry plate. The fish was St. Jude's Albacore Tuna, pan seared and served with corn milk, snap peas and pea leaves. The other dish was Mini Duck Burgers with spicy house-made ketchup, arugula, and red onion jam. The burgers were accompanied with super crisp, and delicious, fingerling potato chips. We also split a side order or Cheesy Anson Mills Polenta. For dessert we hade a lovely Chocolate Ganache Cake and a Fresh Peach Tartlet. Our overall experience at Tilth was great. We enjoyed the warm casual atmosphere of the restaurant and found all the food to be fresh, creative and delicious. We will certainly return to Tilth in the near future.
Tilth specializes in “New American” cuisine and features the best from regional producers with most products being organic. They have renovated a bungalow style house that used to be home to a Burmese restaurant and brightened the look with a buttery interior and soft-green exterior. Light yellow walls, pale green wood chairs, golden hardwood floors help create a warm "country" feel. We found the staff to quite friendly, knowledgeable and attentive as we had a leisurely dinner this past Saturday night. The menu allows the option of each plate being small or large. Kate and I sheared "small plates" as we enjoyed a bottle of Columbia Crest Reserve Cabernet Sauvignon. We started with the house Hors D'Oeuvres which was a plate of 6 small crostini topped with pureed smoked dates, blue cheese mousse and a glazed almond. We followed this with the nightly special pasta that was house-made Plin (like rectangular ravioli) with fresh baby artichokes and garden herbs. From there we moved on to a fish plate and a poultry plate. The fish was St. Jude's Albacore Tuna, pan seared and served with corn milk, snap peas and pea leaves. The other dish was Mini Duck Burgers with spicy house-made ketchup, arugula, and red onion jam. The burgers were accompanied with super crisp, and delicious, fingerling potato chips. We also split a side order or Cheesy Anson Mills Polenta. For dessert we hade a lovely Chocolate Ganache Cake and a Fresh Peach Tartlet. Our overall experience at Tilth was great. We enjoyed the warm casual atmosphere of the restaurant and found all the food to be fresh, creative and delicious. We will certainly return to Tilth in the near future. 
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