Tilth Restaurant

Wines and Cocktails


Dear Tilth Guests,

Fall is in full swing and our menu has turned toward the heartier, warming dishes that you have become accustomed to during the cold, wet months in Seattle. As a result I have flipped the wine list over to better complement the menu. I have bulked up on some Italian reds which I find pair nicely with some of our earthy dishes. One in particular that I am fond of is the Burlotto Nebbiolo from Langhe. It displays a rustic Old World minerality balanced by some subtle dried-fruit notes — an excellent food wine with great value as well. From our friends here in Washington I have started to carry the Northwest Vine Projects Cabernet Franc. Cabernet Franc is one of my favorite red varietals and I think that this wine is quite true to what one would expect for Cab Franc. It also exhibits a bit of Washington terroir. It pairs well with most of our autumn menu because of its high acid and silky tannins.

The wine list isn’t the only thing changing with the seasons. Our cocktail program has shifted more toward warm brown liquors and autumnal fruits. We switched up a classic Tilth cocktail that some of you may be familiar with (The Back Porch) and developed The Back Porch As Well. This cocktail incorporates some of our Asian pears that grow just off our back porch with a sumac simple syrup, a little bit of pear brandy and some lemon juice to balance the sweetness. We float the cocktail with some sparkling rose which makes for a beautiful color and a stinger of a bone warming cocktail. I’ve also whipped up another batch of my housemade falernum. This is a rum infusion that incorporates ginger, clove, lime and toasted almonds. Falernum finds its way into our Salty Poodle which drinks much like a margarita (but way better).

One final note about Tilth that Maria may have mentioned to you already: Our front porch should be enclosed any day now. This will provide a comfortable place for all of you to get a drink while you wait for your table. We also hope that everyone might stop in a bit more frequently to grab a quick glass of wine or cocktail and some of our renowned hors d’oeuvres or maybe some of our new flat bread.

Hope to see you soon!


Adam Chumas
General Manager