American/New American
Price Scale

Maria Hines’s original (and now only) restaurant has always been her best—in a cozy Wallingford bungalow named for soil at its most fertile, the chef reaches for the gold standard of fresh and seasonal food: organic certification. Ninety-five percent of her food comes from certified-organic sources—a mandate that can limit Tilth’s purview, but here shows off Hines’s standard of care, which her crew brings to everything from sous-vide sablefish with fried green tomato to pea risotto with basil and truffle oil.

Meal Times
Brunch, Dinner
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