The Reuben at Tilia makes a perfect lunch, especially during the long, hard stretch of Minnesota winter when you start to feel like you’ll be stuck in this gray-tinged purgatory forever. You crave something hearty, something homey, the food version of curling up in your favorite flannel PJs. But maybe a bit more sophisticated.
The ingredients that go into a Reuben are pretty basic. The way chef Steven Brown treats them at Tilia is anything but. The star of the show, the corned beef, is meltingly tender, the sauerkraut provides a bracing, crispy counterpoint, and the cheese adds another layer of richness. The sandwich arrives at the table griddled to perfection, warm and welcoming. It’s the kind of comfort food that can get you through a gloomy winter afternoon and make you believe spring is just around the corner.
2726 W. 43rd St., Minneapolis