Tilth Restaurant

April 18, 2009, 5:30 pm
Filed under: About Tilth

Thank you for visiting this blog. We now have a new web site. Please visit:


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Going to NYC for Beard Awards!
March 23, 2009, 8:45 am
Filed under: Awards/Recognition

Hi, Everyone,

It looks like I’ve officially received my third James Beard nomination for Best Chef: Northwest. I’m greatly honored and I look forward to attending the awards ceremony on May 4 in New York and seeing colleagues from across the country. Perhaps even more exciting is that I was invited to cook at the gala reception after the awards ceremony. The theme of the “Oscars of the culinary world” this year is Women in Food. So, for the reception, the Beard Foundation invited more than 20 female chefs from across the country to strut their stuff for what is no doubt one of the most star-studded food events of the year. Holly Smith, who won the medal last year, will be bringing a taste of Cafe Juanita to the gala reception.

Congratulations to my fellow local nominees in assorted categories: Tom Douglas, Rebekah Denn, Ethan Stowell, Joseba Jimenez de Jimenez, and Jason Wilson. Seattle will be well represented!


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A Promotion for Larkin
March 15, 2009, 10:46 am
Filed under: Awards/Recognition

Hello, Everyone,

I have some very exciting news! I recently promoted my sous chef, Larkin Young, to Chef de Cuisine. The chef de cuisine is more than the chef’s right hand. The chef de cuisine brings his ideas to the menu, helps provide and add structure to the kitchen, and mentors the cooks.

He has brought so much to us in the kitchen at Tilth. He’s a pleasure to work with, is super creative, has amazing technique, and is incredibly passionate about cooking. I’m very happy to have him in charge of my kitchen and look forward to his helping me push the limits of what we can do in our kitchen at Tilth!
If you come in to dinner, please give him a big congratulations!


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Closed on Feb. 2 for holiday party
February 2, 2009, 5:33 pm
Filed under: Hours

Just a reminder that Tilth will be closed tonight (Feb. 2, 2009) for a belated staff holiday party. Thank you and we hope you will join us on another evening.

VALENTINE’S REMINDER: We are booked on the evening of Feb. 14. BUT, we still have plenty of openings for Saturday brunch.

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Roots and NPR
January 8, 2009, 9:52 pm
Filed under: In the Media, Maria Hines (Chef/Owner), Recipes

I was a guest on the Cooking Klatch segment of Sound Focus with Megan Sukys yesterday. We chatted about root vegetables. You can listen to the segment at this link. Here are the recipes.

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Happy New Year!
December 30, 2008, 11:30 pm
Filed under: About Tilth, From Maria

What a year it’s been! We started out with a life-changing review from Frank Bruni of The New York Times. We are grateful to everyone who helped make our 2007 strong enough to attract the attention of one of the most well-known restaurant critics in the country. That review granted us a bustling 2008, which in turn allowed us to purchase additional equipment needed to be able to prepare more ingredients sous vide and to remodel our patio. In September, we added a vegan menu (current menu), which has been pretty popular. More recently, we enclosed our porch to create the “little bar,” which provides a cozy space for guests waiting for a table or for those who just want a quick nibble and sip.

These past few months, with the economy the way it is, have been tough for everyone. It has been a sobering reminder that, even with an endorsement from the NYT, no one can rest on her laurels. We are most grateful for all that we have and we hope that those who haven’t been as fortunate are able to get back on their feet soon.

We look forward to 2009, our new president, and more opportunities to share Tilth with our guests.

Happy New Year!

Maria Hines and the Tilth Staff

P.S. If you don’t have New Year’s plans yet, join us:

New Year’s Eve Menu
$95 (includes wine pairings)
please choose one from each course

Sylver Spot Prawn Soup
spot prawn salpicon, coral toast

Oxbow Farm Heirloom Lettuce
feta, holmquist orchard hazelnut, mustard vinaigrette

Bone Marrow Toast
bacon, butter lettuce, oven roasted tomato

Butter Poached Alaskan King Crab
grapefruit, chive spaetzle, salsify

Seared Alaskan Salmon
collard green, sweet potato, semolina pudding

Truffled Carnaroli Risotto
parmesan, garlic, leek confit

Smoked Heirloom Bean Cassoulet
wild mushroom, truffle, brioche crumb

Oven Roasted Goose + Goose Confit
cardoon, potato puree, pan jus

Sous Vide Venison Loin
bosc pear, chestnut, swiss chard

Northwest Artisanal Cheese
Try one for 4 / three for 12 / five for 18
mostarda, cracker, nuts

Sweet Potato Pie
candied bacon, sweet potato chips, cayenne chantilly

Roasted Chestnut Sorbet
cranberry soup, chestnut honey, tuile cookie

Theo Chocolate Ganache Cake
chocolate shortbread, cocoa cream, sea salt

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Taking a Day Off
August 29, 2008, 7:40 pm
Filed under: Hours

On Tuesday, Sept. 2, Tilth will be closed so that I can take my entire staff on a retreat. They’ve worked hard and deserve a fun day. We are going to Leavenworth to go floating down the river. I’m going to cook them a meal on the beach. We’ll be back to regular hours on Wednesday. Thanks for your support and understanding.

Have a great holiday weekend!


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