The long-awaited Talula's Garden, the collaboration between Stephen Starr and Aimee Olexy, is set to open on Monday, April 11. Dinner will be served from 5 P.M. until 11 P.M. nightly, and there will be Sunday Brunch.
Olexy's vision at the new restaurant is similar to that of her renowned Kennet Square gourmet market, Talula's Table, where seasonality and rustic fare run the show. Talula's Garden will feature 102 seats, including 66 located in an outdoor garden, as opposed to the 12-seat Farm Table at the original.
Olexy has the prodigious talents of Executive Chef Michael Santoro in the kitchen to execute her concept. With stints at prestigious restaurants such as D.C.’s Blue Duck Tavern, St. John and Fat Duck in the UK, Mugaritz in Spain, and Gilt in New York City, Santoro brings a breadth of experience to the kitchen.
The menu is still being refined, but a few hints have leaked: Santoro is working on Veloute of sweet peas with cuttlefish "ravioli," and a spring salad of herbs, flowers, and lettuces, with almond milk dressing and croutons. Larger plates include braised halibut, oxtail stuffed artichokes, sea beans, and Lancaster saffron barigoule, and roasted morels with new potato gnocchi, Meadowset egg, raisin puree and mushroom jus.
Olexy's cheese knowledge will be a focal point too—diners will be able to watch the cheesemonger at work from behind a salvaged granite counter. Talula's Garden will also feature a 100-percent sustainable wine list. The focused, 50-bottle list is carefully chosen to showcase only those wineries which share Talula’s commitment to responsible winemaking.
For those who are looking for an experience similar to Talula's Table, there will be a hyper-seasonal, 12-course tasting menu available a few weeks after they open. [The Feast]