People's Choice: Tilth, Seattle

When diners sit down at Tilth, they're offered a choice of menus—the regular one featuring a range of organic fare, or a special vegan menu.

Kelly Smith Killian -- Restaurants & Institutions, November 1, 2008

Tilth, Seattle

Executive Chef-owner Maria Hines

Green Angle: When diners sit down at Tilth, they're offered a choice of menus—the regular one featuring a range of organic fare, or a special vegan menu. A two-time James Beard Award nominee, Hines was inspired to create the meatless menu by a close friend who is a vegan after realizing how limited the options were when the two were out to dinner together. The dishes have been a hit with all guests. “Only about 2% of my clientele is vegan,” notes Hines.

On the Menu: The seasonal menu is inspired by organic, locally grown ingredients. Among the items featured for November are a smoked heirloom-bean cassoulet with wild mushrooms, truffles and oven-dried tomatoes and dark-chocolate pudding created with house-made soybean curd.

Natural Progression: Even before the introduction of the vegan menu, Tilth was winning accolades for its eco-friendly practices. The two-year-old establishment is one of two restaurants in the U.S. to receive organic certification from Oregon Tilth, a Salem, Ore.-based nonprofit research and advocacy group.

Talkback

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• 
  

  HiMaria,
  It's Kelley from Boise. Leslie told me about your fabulous restaurant. Congrats Baby! Can't wait to come in and have some vegan grub. So good to hear you are well. Much love to you.

  
  

  
  Kelley Lavicky - 12/24/2008 3:37:00 PM PST
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