At Talulla, husband-and-wife owners Conor Dennehy and Danielle Ayer create a charming, hospitable experience where a passion for travel and connections to farmers and winemakers influences their contemporary, seasonal cuisine.
The vibe: Friendly, hospitable, comfortable. With just 12 white-tablecloth-laden tables, Talulla offers the kind of intimate dining experience that feels less like a restaurant and more like dining at a chef friend's home. Mismatched plates and exposed brick walls adorned with family photos further punctuate the homey vibe. The restaurant is even named after Dennehy and Ayer's daughter, Talulla.
The food: The focus on fresh, local, and seasonally inspired ingredients means Chef Dennehy, a 2024 James Beard nominee for best chef in New England, changes his menu daily. Expect just-plucked vegetables, greens, and herbs in beautifully prepared soups and salads; fresh, homemade sauces and pastas; and responsibly sourced meats, fish, grains, and cheeses. Recent menus have included a strawberry soup with rhubarb and pickled green strawberry, pepitas, and herb oil; burrata with stone fruits and duck prosciutto; rotolo pasta with rabbit, spinach, ricotta, and lemon; and swordfish with red curry, celeriac, asparagus, and pickled nectarine. Diners can choose a la carte or a five-course tasting menu.
The drink: Ayer, a trained sommelier, has thoughtfully curated a wine list from vineyards they know and/or have visited. Imbibers can find a variety of champagnes, whites, and reds laid out on a menu by flavor profile, such as "crisp and mineral-driven" whites and "powerful and structured" reds. There's also a list of aperitif-style cocktails. Diners opting for the tasting menu can add wine-pairing for an extremely reasonable $65.
Time Out tip: There is no tipping at Talulla. Instead, all checks come with a 23% administrative fee to help pay staff salaries.