Talulla is a charming, twelve-table restaurant in Cambridge, owned and operated by husband-and-wife team Conor Dennehy and Danielle Ayer. Named after their daughter, Talulla embodies the warmth and intimacy of family, offering a dining experience that reflects Conor and Danielle’s deep passion for travel and relationships with the farmers and winemakers they work with. They use their menu to tell a story. Each dish and glass of wine speaks to the people, ingredients, and cultures that inspire their ever-changing menus.
Whether you order á la carte or indulge in the tasting menu with corresponding wine pairings, you’re going to experience the thoughtful care paid to each creation. It’s no secret why Conor received a James Beard nomination for Best Chef this year. This month we’re thrilled to feature four bottles chosen by Danielle. From Maine to Slovenia, she decided on a quartet of wines that we know you’ll love.
T H E W I N E S
Oyster River Winegrowers, Morphos White Pét Nat - Light and savory. A little tart, funky, and totally refreshing. Think salty pears meets lemonade. Pair with Talulla's Tagliolini
Krasno, Goriška Brda - Light and crisp. Thyme, tangerine, brilliant salinity. This is why we love skin contact whites! Pair with Talulla's Honeynut Squash
Valfaccenda, Vindabeive- Medium bodied and charming. Juicy, lithe, carbonic Nebbiolo that we can't stop drinking. Share it with everyone! Pair with Talulla’s Rohan Duck.
Lyrarakis, Liatiko - Medium bodied and cozy. Meaty, structured Liatiko that reminds us why we love Greece. It's bloody with great acidity. Pair with Talulla’s Farm Chicken.
