Tale of the Tape: Talula’s Garden
Aimee Olexy’s and Stephen Starr’s Talula’s Garden opens tomorrow on Washington Square where the restaurant will serve as Olexy’s stage in her return to downtown Philadelphia.
Aimee Olexy
- Owner of Kennett Square’s Talula’s Table, a gourmet market and restaurant
- Talula’s Table
- Praised by Saveur, Food & Wine and the New York Times Magazine
- Called one of the hardest reservations to get in the country
- “Restaurant” is a single table for up to 12
- Guests must call one year in advance to place a reservation
- Django
- Before Talula’s Table, Olexy and ex-husband Bryan Sikora owned Django, a small BYOB off of South Street
- Only BYOB to receive 4-bells from Craig LaBan
- Olexy worked for Starr previously at Blue Angel and Pod
- Olexy is passionate about cheese
Executive Chef Michael Santoro
- Blue chip background includes:
- Blue Duck Tavern, Washington D.C.
- St. John, UK
- Fat Duck, UK
- Mugaritz, Spain
- Gilt, New York
The Space
- Former Washington Square restaurant space
- Seats 102
- 66-seat seasonal outdoor garden
- Cheese counter constructed with a salvaged granite counter will be a focal point of the restaurant
- Much of the Washington Square space has been brightened with additional windows and lighter colors and fabrics
- Richard Stokes of Stokes Architecture and Olexy worked together to create the atmosphere
- Green wall of edible herbs and flowers line the walls, inside and out
- Seasonal flowers brighten the garden area
- Salvaged materials dot the decor
- Redwood planks from Vlasic pickle barrels which have been restructured as the ceiling
- Materials from Wilmington’s Queen Theatre were converted into the rustic wood tables
- Ten-seat communal table built from salvaged wood was built by at-risk teens in Wilmington
- Alice Waters quote “A garden brings life and beauty to the table” adorns three sides of the middle dining area
The Food
- Talula’s Garden will showcase rustic ingredients including pastured meats, farmstead cheeses and locally grown vegetables.
- Menu will change frequently, highlighting the seasons
- Highlights:
- Veloute of sweet peas with cuttlefish “ravioli”
- Spring salad of herbs, flowers, and lettuces, with almond milk dressing and croutons
- Braised halibut, oxtail stuffed artichokes, sea beans
- Lancaster saffron barigoule, and roasted morels with new potato gnocchi, Meadowset egg, raisin puree and mushroom jus
- Tasting Menu
- 12-course tasting dinner
- Around $100 per person
- Hyper-local
- Will be available a few weeks after opening
- Cheese
- A focal point of the restaurant
- Selection of artisinal cheeses paired with sweet and savory accompaniments
- Dinner Menu (PDF)
- Dessert Menu (PDF)
Drink
- Fifty-bottle wine list
- 100% sustainable wine list
- Bonny Doon from Monterey, CA
- Hendry Rosé in Napa Valley
- Dreyer Family Vegan winery in North Coast, CA
- Food-friendly beers
- Cocktails made with seasonal herbs and ingredients grown right at the bar
- Beverage Menu (PDF)
Talula’s Garden
210 W Washington Square
215-592-7787
Dinner served nightly from 5 p.m. to 11 p.m.
Brunch served on Sundays
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