Restaurant notes: Talula's Garden

Entrance from the patio at Talula's Garden.

Wednesday, April 13* is the first public night for Talula's Garden, the collab between Aimee Olexy and Stephen Starr at 210 W. Washington Square. (* Opening date has been changed.)

Concept is garden to table, and Olexy considers TG as an urban extension of her Talula’s Table in Kennett Square.

The outdoor patio will boast a mini-garden in addition to seating beneath a pergola made of reclaimed wood; the dining rooms play out under enormous Alice Waters quotations printed on the upper walls.

Following is the opening menu from chef Michael Santoro, previously chef de cuisine at Blue Duck Tavern in Washington, D.C. Mains are priced at $22 to $32, and there will be cheeses galore. It will be open nightly, plus Sundays for brunch.

First Courses

Velouté of Sweet Peas with Cuttlefish “Ravioli”

Oxtail Consommé with Bone Marrow Dumplings and Spring Vegetables

Taglioni of Rabbit with Favas, Pecorino, and Castelveltrano Olives

Spring Salad of Herbs, Flowers, and Lettuces. Almond Milk Dressing and Crouton

Flourless Ricotta Gnudi, Torpedo Shallot Jus, Chive Blossoms and Sunflower Seeds

Pine Straw Mushroom Pâté en Croûte, Crispy Chicken Wing, and Quail Egg

Asparagus Royale, Roasted Morels and Heirloom Radish

Main Courses

Caramelized Sea Scallops, Spring Puree, Pine Nut Milk, and Watercress

Braised Halibut, Oxtail Stuffed Artichoke, Sea Beans, Dill and Lancaster Saffron Barigoule

Glazed Lobster Tail, Slow Cooked Pork Belly, Asparagus and Grapefruit Confit

Muscovy Duck Breast and Roasted Foie Gras, Confit Leg Parcel, and Smoked Beets

Pan Roasted Mushrooms with Potato Gnocchi, Meadowset Egg, Raisin Puree, Mushroom Jus

Lacquered Chicken Breast Crusted in Hazelnut, Thigh Roulade, Bulgur, Green Garlic, Natural Jus

Entrecote of Lancaster Beef and Braised Rib, Smoked Potato Terrine with Early Spring Vegetables

Dinner Supplements

New Potatoes with our Crème Fraiche, Bottarga, and Chive Blossoms

Marinated Baby Beets & Herbs From the Garden

Noodles and Butter (little gardener’s)

Marinated Fava Beans, Idiazabal Cheese, and Grissini


Rum Soaked Baba, Cherry Sorbet, and Vanilla Clotted Cream

Millefeuille of Banana and Toffee with Chocolate Sorbet and Pain d’Epice Crumble

A Tasting of Strawberries, Black Olive Oil and Noble Sour

Roasted Rhubarb and Thyme, Lemon Chiboust, and Rhubarb Sherbet

Chocolate Cremeaux