Fallow Kin

Fallow Kin is the newest project from Talulla owners Conor Dennehy and Danielle Ayer, expanding their ingredient-first philosophy into a more exploratory, sustainability-minded format. The restaurant centers vegetables, whole-animal cooking and thoughtful sourcing, with a menu that shifts frequently and reflects what’s available rather than what’s expected.

The vibe: Quietly confident and unfussy. The room feels modern and warm, with natural materials, soft light and a low hum that encourages conversation. It’s polished without feeling stiff and relaxed without tipping into casual—easy to settle into, hard to rush through.

The food: Vegetables lead most plates, but the cooking never feels dogmatic. Dishes are built around seasonality, balance and technique, with meat and fish appearing selectively and purposefully. The menu evolves often, but the throughline is consistency of thought: clean flavors, careful construction and a sense that restraint is part of the point.

The drink: The beverage program mirrors the kitchen’s mindset. Wines lean toward expressive, smaller producers while cocktails stay structured and food-friendly, often pulling from aperitif traditions. Nothing feels showy; everything is meant to sit comfortably alongside the food rather than compete with it.

Time Out tip: This is a good place to let the staff guide the order, especially if it’s your first visit. Fallow Kin works best when you trust the pacing and allow the menu to unfold naturally.