Tilia

Just returned from a wonderful dinner at the new Linden Hills restaurant, Tilia.

We arrived just in time and were seated immediately. The room was bustling with every generation and illuminated with tea lights. We started with delicious celery root soup with oysters and a smoky sauteed kale. We shared the pot of meat which tonight featured duck confit- it was delicious, salty, and well-balanced served with touches of onion, spicy mustard and butter to smother on a crusty baguette.
Before our entrees were delivered, the owner brought us two complementary dishes to sample. The first was a crisp and light salad with thinly sliced radish and peppers while the other was a warm squash pasta with gorgonzola and walnuts in a creamy decadent sauce that made our mouths water upon first glance.
Our entrees arrived a while later as the restaurant was packed but we were content sipping beer and talking about how delicious the starters had been. Our entrees included more squash pasta, a spinach salad with bacon and almonds and a fresh potato pasta smothered in bright green parsley pesto. Nothing short of heavenly.
Taste buds dancing and stomachs at capacity, we called it a night. I will definitely be returning to Tilia.
Next time I plan on sitting at the bar facing the open kitchen, a concept that I adore. Hurry in for an early dinner or late snack to avoid waiting.

2726 W 43rd St. Minneapolis.