Tilia: Linden Hills love story

  • Article by: RICK NELSON , Star Tribune
  • Updated: June 9, 2011 - 9:20 AM

With Tilia, accomplished chef Steven Brown offers a genre-shaking take on the neighborhood restaurant. Diners rejoice, in droves.

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  • Comments

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bigdog55416Jun. 9, 11 9:40 AM

Service - they meant well but like the article said, the few staff they had were overwhelmed and could not keep up with thier tables. When you watch your food sit out for over 10 minutes before the server had time to get around to serve it to you does not make for a positive experience. Beer - they have a solid beer list but a tad overpriced for an EIGHT ounce pour. Like seriously? Is there something wrong with a regular pint glass?

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tcwineJun. 9, 1111:21 AM

Food was great, once we were fortunate enough to be waited on... We arrived & quickly were seated, but then it took a turn for the worse - 20 mins before server spoke to us, water at 25 mins, at what point we panic ordered the first 2 things on the menu & wine - the food arrived before the wine...by then we had already chased down another employee to get our check, on which they double charged us. Steven did chat with us as we made a break for the door, and apologized for our experience. Again - the two items we tried were delicious; but we won't be back, at least until after summer b/c there is no A/C and only a small front door for ventilation...sticky to say the least. Great food Mr. Brown - just please, PLEASE find better servers and more of them.

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stevenbrownJun. 9, 1111:26 AM

I am sorry that you were underserved, I can only assume that there was some snafu with the order - timing in our tiny kitchen can be an issue. We have a great staff and in the evening we have 3 servers for 14 tables, 2 booths and 7 counter seats, which gives each server about 14 people to wait on at any one time. Additionally we have 2 hosts, a bartender, a barback and an expeditor, often myself to make sure our guests are being served. Again, I apologize for the mistakes - I'd like to invite you to come back in, introduce yourself, let us explain the beer list, buy you a full pint and make sure your food is delivered promptly. For the record, we believe our beer list is appropriately priced and sized - we serve Imperial pints (20oz) vs more traditional 16 for the majority of the pours (that's 25% more which translates to a great value) and half pints, 10oz, not 8, for the others, mainly double IPAs and Belgian Ales which is not only also typical but responsible. These beers are higher in alcohol content -some up to 12% - and it would dangerous for us to serve our guests the equivalent of almost a bottle of wine in one glass. We do post all of the information - provenance, ABV and pour size for each beer. So actually the beers are a great value and the list is carefully chosen - feel free to check the list on beeradvocate.com and you will find that almost all of them are considered some of the best in their style. When was the last time you could say that you drank one of the best wines in the world for $7? Sincerely, SBrown

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kirstenurvisJun. 9, 1111:53 AM

I can't wait to try Tilia! I have loved Steve Brown's food ever since my first experience at Rockstar years ago! As far as the services glitches go - it takes awhile to work out the kinks in any new restaurant so I will go on a night I am in no hurry and can enjoy and savor every bite! The hardest part will be choosing my dinner!

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stevenbrownJun. 9, 1111:53 AM

We now have 7+ tons of AC.

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emm22wigJun. 9, 1112:12 PM

I've never eaten there, but after reading the article i plan on trying it. Yes, service can vary on any given day but i always think it's best to give people a break. We love trying new places and if the food is good it's probably worth the wait.

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npezzutoJun. 9, 11 8:53 PM

Dined once on a Sat. night. VERY delicious food, reasonable prices, good beer & wine selection, but the wait and the service is definitely an issue. Tried to go back a 2nd time on a Sat. afternoon around 3:00. Door was open & inviting, people were eating. Upon entering we were uninvited & told they shut down for an hour between brunch & dinner. Strongly suggest the door be shut and a sign visibly available. People don't like to be turned away.

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bengravesJun. 10, 1111:32 AM

Steven, congratulations on your wonderful review. I commend you for posting comments yourself directly on the article. I have considered doing so and now will follow your lead. Looking forward to seeing you sometime soon at Tilia.

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hack13Jun. 10, 11 5:26 PM

My wife & I dined at Tilia's opening week - an excellent dining/service experience. Congratulations, Mr. Brown. (I told you that you had a rocket ship on your hands.) Apparently, so.

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twowheelguyJun. 11, 11 8:18 AM

My wife and I dined there last week. While the food was great, the environment was not conducive to enjoy each others company. Steven, with cave-like acoustics, your restaurant is much too loud, hard to understand what my wife or the waiter was saying over the the din of other diners also struggling to communicate. I will pause and reconsider the next time anyone suggests your restaurant.

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