Talula's Daily getting its finishing touches

Future cheese counter at Talula's Daily.

Talula's Daily, the new cafe/supper club/market concept from Aimee Olexy and Stephen Starr adjacent to Talula's Garden in the Ayer building at 210 W. Washington Square, is coming together now.

Richard Stokes Architecture worked with Olexy on the design, which is high-ceilinged urban industrial-meets-country charm, drawing on inspiration from Brooklyn’s Marlow & Daughters, St. Helena’s Oakville Grocery and San Francisco’s Bi-Rite Market.

If the cafe feels like Anthropologie, know that via a partnership, Talula's Daily will use its kitchen and tabletop items.

Hours are 7 a.m. to 7 p.m. daily.

At the entrance is a long, curved bar - created by students in the Challenge Program in Wilmington out of marble sourced from Independence Hall - that will serve Atelier La Colombe and pastries.

Up a couple of stairs is the heart of the operation, with table seating in the middle and walls lined by a cheese/bread counter plus a "larder" counter and refrigerated section with sandwiches and foods such as kasha and bowties, stuffed pork chops, monkey bread, spinach pie, stuffed shells, tapioca pudding and takeaway meals such as chicken croquettes, vegetable lasagne, and grilled fish. An open kitchen looks out into the cafe.

The "supper club," open Tuesday to Sunday nights only, has chef de cuisine Scott Megill cooking family-style suppers - much in the style of Ad Hoc - from a four-course menu that changes monthly. Tab is $50 before tip and drinks.

Bar program includes biodynamic wine and beer (10 varieties each) plus natural drinks.