If you are lucky enough to live or visit Seattle, I strongly recommend you make reservations at Tilth Restaurant (organic New American cuisine).  This is more than just dinner.  Think of it as a culinary experience.  If you can, go in the summer and sit outside, basking in the late evening summer sunshine.  And start your experience with a glass of rose.

There were three of us for dinner (Hi Melissa and Jessica!).  All three adventurous, “good eaters.”  We chose to forego the tasting menu (two+ versions offered by the restaurant) and ordered a la carte, to share.


While waiting for the first course to arrive, we sipped the wine, chatted, and enjoyed the amuse bouche.  Then, we buttered slices of bread with homemade butter.  A pretty terrific start to our meal.

Time to eat!  First to arrive: House made Ricotta Gnudi with lardon, fava beans and pequin chili. To follow: Carnaroli risotto with carrot, white truffle and Parmesan.

For the main protein, we shared sous vide Wild Loki Sockeye salmon served on a bed of white corn puree with roasted tomatoes and basil pesto.

Three Mini Duck Burgers with House Made Fingerling Potato Chips, House Made Ketchup and Hot Mustard were up next.

For our last course, we selected Skagit River Ranch Wagyu Short Rib with Corn Cake, Kolhrabi and Lardon.  Our server brought out a complimentary side of Cheddar Spaetzle with Bechamel, Parsley and Mustard Seeds (our server must have loved us as much as we loved her – thank you!)

Dessert came in later, thus the unfortunate photography.  Or perhaps you could explain it by the wine consumption during dinner.  Either way, the desserts were the sweet ending to this incredible adventure, enjoyed to the last lick.  Pictured: Cherry Frozen Yogurt with Graham Cracker, Compressed Cherry and Cacao Nib; Theo Chocolate Ganache Cake with Chocolate Cookie, Cocoa Cream and Sea Salt.