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Apr 22, 2008 04:55 PM

Talula's Table/Kitchen

The Inky was reporting last week that Talula's Table is taking reservations for a more casual dinner in their kitchen. Does anyone have any experience of this? Is it the same price? Do still need the 8 people you do at the big table? They also said they keep a couple Monday's a month open. I'm sure they've filled up since that was published though. Thanks

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  1. Kitchen table is for 2-6 people and is "by invitation only."

    1. I was reading this post and was thinking, "Didn't I post something like this awhile ago?". They are opening a restaurant down the street from TT, I believe. I still would LOVE to get into one of these dinners. Anyone know how I could do that? Paging David McDuff, Paging David McDuff!!!!

      16 Replies
      1. re: Gorp512

        Seriously! I've been trying the last few Fridays, and on 7/3, I called at 7:01 just to be too late. There's definitely a science to this that we haven't been told, and whatever it is, David McDuff has it down. :)

        1. re: Ali

          Was there on Sat.
          The large farm table seats 10-12.

          It helps if you know them, but I would suggest getting on the waiting list and having a flexible schedule.

          1. re: Ali

            Forget the phone -- if you're there in person (assuming you're the first to arrive), you'll get your reservation for a year out.

          2. re: Gorp512

            I'm holding reservations for Aug. 8 -- but I'm afraid the table is maxed out. FWIW, I got the reservation by being at TT on 8/8/08, before they even opened.

            Yeah, Dave McD is your go-to guy. If anyone can get in on a moment's notice, he can.

            1. re: CindyJ

              Enjoy, Cindy. We have 4/6/10, but by phone. We live about 45 min away, so showing up every morning is not a viable option.


              1. re: FrancisdeR

                I showed up there at about 6:45 AM on 8/8/08. I parked my car in front and waited a few inutes, until the unlocked the door. They wouldn't take my reservation until 7:00, by which time the phone had already been ringing. Prior to that, Amy had told me that they'd give priority to someone who was there over someone who phoned. Fortunately, I live less than 10 minutes away, so showing up wasn't a big deal for me.

                It'll be interesting to see how their new place develops. It'll be just across State Street, on the corner. I think it's still many months away from opening; last I heard, the concept/design is still pretty much up in the air.

                1. re: CindyJ

                  So how was the evening? Since this is such a difficult reservation, we need to hear about it from those lucky enough to get a table.

                  1. re: FayeD

                    One word: fabulous.

                    Search flickr for photos tagged "talula's table" to see photos of our dinner.

                    1. re: famdoc

                      I don't know how to use flickr. Is there any way that those of us who are somewhat technically challenged can get some information here? Thanks.

                      1. re: FayeD

                        It was a fabulous meal. We were seated at 7 PM and left at 11 PM.
                        In that time, we were served eight courses. We spent some time in the kitchen speaking with the chef. We drank great wine. Those of us with dietary preferences were served modified versions of some of the dishes. Many of the ingredients were locally sourced.

                        Now, paste this address into the address bar of your browser:


                        and you will see photos of our meal.

                        1. re: famdoc

                          Thanks for the information. The link isn't working but maybe its just me. Glad you had a fabulous meal. Did you come all the way from Brooklyn?

                          1. re: FayeD

                            Got it. Thanks. Wish I could have been there.

                        2. re: FayeD

                          Looks like famdoc had a great experience at TT, too. Just to set the record straight, we were there at different times. In fact, from what I can tell from famdoc's photos, our menus were different as well.

                          My group of friends and family dined at TT this past Saturday evening. There were 12 of us -- friends and family members -- some of whom were meeting each other for the first time, but all of whom I knew would enjoy each other's company.

                          I had had a bit of a concern that, after waiting exactly one year from the time I had made the reservation, the meal and the dining experience could never meet my expectations. As it turned out, my concerns were unfounded.

                          It was truly a unique evening. I had gone to Moore Bros. to pick up wine for the group earlier in the week. Dave McDuff was a great help, and I ended up making only one change to the suggested wine pairings that he had arranged for this particular menu.

                          The service was every bit as spectacular as the food. We enjoyed and truly appreciated the description of each course as it was served. From the passing of the first hor d'ouevre to the nibbling of the final Eclat chocolate, it was very clear that every nuance of the meal and the service had been carefully thought out.

                          Like famdoc, we had a couple of people at our table whose dietary preferences were accommodated, and that was handled beautifully. It was hard to believe that four hours had passed by the time we left the table. The conversation flowed as easily as the wine, and it was obvious that everyone was enjoying themselves. Judging from the emails and phone calls I've received, everyone at our table had an incredible time. And, despite my concerns, the event did exceed my expectations. Yes, certainly the evening was about the food and wine. But more than that, it was about the entire experience -- the ambiance, the congeniality, the enthusiasm of the servers, and the uniqueness of Talula's Table.

                          I might just have to camp out on TT's doorstep at 6:45 AM this Friday to secure a reservation for NEXT August!

                          1. re: CindyJ

                            Thanks for the writeup Cindy. You are lucky to live so close that you don't have to worry about the phone call. If you get another reservation and can use a two some let me know. We had emails about this 1 1/2 years ago but then got out of touch. Anyway, thanks again.

                            1. re: FayeD

                              I remember your Chow name, FayeD, and do I recall the conversations we had about TT some time ago. Funny, when I made the reservation I wasn't sure I'd be able to gather the minimum group of 8 without posting an invitation on CH. As it turned out, we filled the table to capacity, and probably could have added a few more if there had been room. Still, I'll let you know if I reserve another table.

              2. re: Gorp512

                They slyly post cancellations on their website:
                None there now, they show at the top.

                If you check regularly and act quickly you can get lucky.

              3. We had the opportunity to score an invitation to the kitchen table for our 13th anniversary last week. It's incredible to see the difference in environment between the kitchen dining experience and the farmhouse table - surprisingly, our dinners at the table have always been lively, raucous affairs. By comparison, the kitchen was a more intimate experience, just chatting with Bryan Sikora, watching the crew cook, asking questions about the dishes. I was impressed with how serene the whole scene was, as compared with how frantic things seem in larger restaurant kitchens. I'm in the midst of writing up the kitchen table dinner, but the two farmhouse table dinner writeups can be found here:

                Summer 2009

                Fall 2008



                1 Reply
                1. re: BestFoodBlogEver

                  Lucky you! I'm hoping to be able to be seated in the kitchen one of these days. What a great experience that would be.

                2. Maybe farm table dining in fine foods stores will become a trend....from this morning's NY Times, comes notice of a new spot in Brooklyn doing the farm table meal a la Talula's:

                  In the Chef’s Kitchen

                  At Brooklyn Fare, a new market at 200 Schermerhorn Street (Hoyt Street), Boerum Hill, Brooklyn, the chef, César Ramirez, prepares and serves dinners from 7 to 10 p.m. Wednesday to Saturdays at a big table in the store’s kitchen, giving those who attend a chance to watch the slicing and dicing, and to ask questions. Each session is limited to 10 guests, $70 a person plus tax and tip, B.Y.O.B.: (718) 243-0050.

                  4 Replies
                  1. re: famdoc

                    News about Talula's Table: Owners have divorced, chef Bryan Sikora is no personnel in the kitchen.

                    Read here:


                    Talula's Table
                    102 W State St, Kennett Square, PA 19348

                    1. re: famdoc

                      I saw that article in last week's paper. I thought it was great of Craig LaBan to write it and perhaps allay the concerns of many who are holding these coveted reservations. My son and a group of friends will be having dinner there in three weeks; I'll be eager to hear his take on the evening.

                      1. re: CindyJ

                        Even if Talula's is a step down with the departure of its original chef, it is a treat and wonderful experience. The concept of the chef's kitchen table meal is catching on, with another restaurant in the Philly area offering it and the outstanding job Cesar Ramirez is doing at Brooklyn Fare in NYC.

                        1. re: famdoc

                          Yes... dinner at TT is so much more than the food; its the whole experience of it. Unique -- at least here in Chester County.

                  2. Since this thread was revived I thought I would add that Talula's has returned to the headhouse farmers market with their sausages, duck rillette, etc!

                    1 Reply
                    1. re: Bigley9

                      Apparently Bryan Sikora has resurfaced in Philly at MidAtlantic.