Tilia
American restaurant · Linden Hills
2726 W 43rd St, Minneapolis, MN 55410
Highlights
Creative New American plates, brunch & craft beers
Creative New American plates, brunch & craft beers
"Tilia is my favorite restaurant in all of Minneapolis. It has an energy and buzz and coziness you can’t find anywhere else. The menu is creative and absolutely delicious whether it’s a carrot cake donut at brunch or chicken presse in the evening. It’s always busy, any night of the week – so plan to come and wait at the bar sipping a glass of wine or one of their ever-changing taps while you wait for a table. Most nights we don’t even get there until 11ish and stay until they close ‘er down visiting with the bartenders." - Whitney Hermes
"A Linden Hills restaurant from James Beard 2020 finalist Steven Brown, anchoring a surprisingly restaurant-dense residential pocket with a consistently lauded menu and atmosphere." - Stacy Brooks
"Tilia, a neighborhood bistro in the heart of Linden Hills, has metal lunch boxes stuffed with activities to keep kids occupied while the grownups linger over a pint. Chef Steven Brown’s original restaurant remains one of the best places for sophisticated American fare in the Twin Cities — kids and adults will love it." - Alex Lodner
"Zumbro’s website says they’re legendary and what’s great, is that they actually are. Well lit, family friendly, cheery and always busy. It’s the kind of place where you show up at work on Monday, mention having brunch there over the weekend and everyone’s like “Oooh did you have the pancakes or eggs benny?” It’s just a known thing. It’s that good. Speaking of pancakes or eggs, both are solid options. Though my personal favorite that keeps me coming back is the rhubarb french toast. Now that is something to write home about." - Whitney Hermes
"Simple, elegant Tilia is a favorite in south Minneapolis’s Linden Hills neighborhood. Chef Steven Brown, a James Beard nominee and a fixture of the Twin Cities food scene for decades, serves brasserie fare with distinct international influences: steak tartare with Thai herbs and chili garlic oil; roasted cauliflower with dukkah and tahini. The space has a bistro feel, and is time-worn and intimate." - Eater Staff
