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THIS RESTAURANT IS CLOSED Tilley's Cafe Restaurant Review: Despite its New England pedigree, Burlington has long suffered a paucity of dependably well-prepared seafood. In fact, patrons craving saltwater fare often trust sushi shops and upscale bistros over traditional fish houses. But Tilley’s seems poised to turn the tide. Locals now steer toward lower Church Street, where chef Benjamin Robert's menu brims with weekly catches flown in from Hawaii, like grouper, or the delicate mahi mahi, which soars when paired with a sweet guava beurre blanc. Robert reminds guests of culinary landscape that thrives far beyond Vermont, re-introducing us to Key lime shrimp and coconut prawns---tropical flavors that complement Tilley’s breezy décor. Don’t miss the mango sea scallops; glazed with an orange-ginger reduction sauce, the jumbo shellfish are a citrus sensation. Gastronauts will undoubtedly swoon over succulent Hawaiian escolar, but beware, this buttery whitefish is rare for a reason. (Its oily meat is considered toxic in some countries.) Maui chicken makes a fetching alternative; stuffed with herbed cheese and rolled in a light panko crumb, it's a must for landlubbers. Service is warm and relaxed, so unwind with flutes of Prosecco and enjoy Tilley's exotic coral aquariums. At this parallel, little is fresher.