Named after the genus of the trees in the quaint Linden Hills neighborhood where it resides, Tilia serves Chef Steven Brown and his team’s renditions of familiar fare from an open kitchen in an authentic, casual room that feels like it’s been there forever.

Dinner is served 7 days a week, Lunch, Monday through Friday, and Brunch on the weekends. Tilia’s lauded beverage program features a curated list of 21 craft beers on draft and carefully chosen small producer wines by the glass and bottle.