Just imagine it's mac and cheese. Photo via Tilth's Facebook page.

 Now that her third restaurant, Agrodolce, is two months old, Maria Hines is making some updates at Tilth and Golden Beetle. Hey, you don’t land on the long list for the James Beard Outstanding Chef award by running on autopilot. 

Hines has always been accommodating when it comes to dietary restrictions—not an easy feat considering her stringent organic sourcing. But starting Friday, March 1, Tilth will offer both a la carte and tasting menus for vegan diners, and another set for the gluten-free. The $65, five-course gluten-free lineup includes plates like St. Jude albacore a la plancha and a sorbet of Theo’s dark chocolate. The restaurant offered vegan dishes previously, but now a tasting menu (also $65 and five courses) includes plates like a cassoulet of smoked heirloom beans and wild mushrooms, a creamy soup made with Jerzy Boyz apples, and farro risotto with kabocha squash, will come a la carte as well. 

In less vegan-oriented news, diners at Golden Beetle will be able to design their own mac and cheese entrees on Monday nights. A mac-focused menu debuts March 11. Start with a pasta (ditaloni, elbow, or gluten-free penne) and add a bechamel-based sauce (four choices include truffle cream and shrimp-parsley pesto cream). Top it with gruyere, smoked gouda, or sharp cheddar and decide whether you want any add-ons like bacon, prawns, lamb sausage, roasted Brussels, or mushrooms. Don't worry, you can still order off the restaurant's regular menu of Mediterranean-inspired fare.

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