LaUncHfood&wine

Par T y LIKE yOU OWn THE PL acE

WHEn TILLman’S cOrnEr became the more upscale and artistic Tillman’s Roadhouse three years ago, owner Sara Tillman’s business partners suggested building a private party room. “I wasn’t so sure,” she says. “But it’s booked all the time now. People love it.” The party room at Tillman’s seats only about 20, but it’s like stepping onto a fanciful opera set or into a Vogue photo shoot. Todd Designs created the room’s look — an overwhelming crystal chandelier with stuffed birds and other adornments, the sky-blue walls lined with faux trees. It’s dramatic and relaxing. And then there’s the food. Tillman describes the menu as “upscale chuck wagon”. It includes a tabletop s’mores station with thin graham crackers and orange, coffee and maple flavored marshmallows that chef Dan Landsberg and staff make from scratch. Diners roast their gourmet marshmallows over a flaming Sterno. Another example of this nouveau chuck wagon is a delicate salmon ceviche served with Fritos Scoops. Tillman’s party room is available for groups of 14 or more, and four-course meals start at $44 per person.

—RAchel STone

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