After years of working for others, chef Steven Brown became his own boss in 2011, and his Tilia immediately set the standard for the neighborhood restaurant. The crowds have been queuing up outside the door since Day One. They come for Brown’s meticulous approach to easygoing fare (the roasted chicken thighs and the Reuben are good enough to flip even the most hard-core vegan) and then fall for the great-looking 40-seat space and the first-rate beer list. Weekend brunch is not to be missed. 2726 W. 43rd St., Mpls.; 612-354-2806;