Last updated on February 1st, 2020 at 01:37 pm
Award winning chef: Tilth.
One of the first places in Seattle to serve organic, locally sourced food before it became chic. It has continued to provide excellently prepared dishes since it first opened in 2006. Despite its long history, I had never visited. Chef Maria Hines has received just about every accolade there is: Iron Chef, James Beard best Chef Northwest, New York times reviews…it goes on and on and on. So, I was excited to finally visit!
We started with the roasted cauliflower apple soup which wasn’t as sweet as I had imagined based on the listed ingredients. The pickled cauliflower was a nice add. We also had the smoked heirloom carrots which was the best of the two….and made by the slightly spicy goat cheese on which it arrived. Our choices for mains were the arctic char and the ricotta gnocchi with the nod going to the fish. It arrived perfectly cooked with a very nice pan fried skin which added a nice flavor and mouthfeel. The bed of risotto and cherries and puree of celery root completed the dish.
Our server recommended against the vegan pumpkin pie….and she was correct….no added sweetness to the pumpkin and the topping of pomegranate sauce made it….sour! Wine list with a nice blend of new and old world (mostly French) options.
As would be expected, service was knowledgeable and excellent.