High Street on Market/ Talula's Market/ Markets that make dinner
Walked by High Street on Market the other day, it was new to me! Via some googling, I figured out it was the old Fork, etc. space. So... is it still related to Fork (oh, yes, says more googling)? They appear to be serving dinner and the menu looks great. Has anyone been? BYOB? Reservations?
Similarly, I am curious about the prix fixe dinners at Talula's Market.
Lay it on me, chow folks, what markets are great for dinner?
It's a side project of Fork. It has a license, so not BYO. At least for dinnertime I wouldn't consider it a market, it really feels like a restaurant in "market" attire.
I've eaten there and everything I ate was excellent: the broccoli with chowchow inspired me to recreate the dish at home, the eggplant pasta had an amazing yogurt and jerk seasoning sauce, and the potato rolls were addictively good. I will definitely return.
The only negative I could really fault was the explain-y waitress we had, who had to describe in detail what every ingredient was, how to order off the menu, and how their pre-made bottled cocktails are supposedly superior (they're not).
both are fantastic and well wort going to. I'd make reservations at both, neither are byo, but i think each have a $25 corkage/btl.
I've really enjoyed High Street on Market for lunches and dinner; but the setups are very different for each mealtime. Lunch is casual with takeout available (the duck meatball sandwich is sinful), while dinner service-wise and food-wise is right on the level with next door Fork. The pastas we had were fabulous, especially the eggplant pasta mentioned above by lowereastrittenhouse. Wine list is very good and selections from the small plates menu were intriguing and completely delicious.
At High Street baker is from Sullivan St in NY, thus great bread, stuff is all good from what l saw last week.
l was a lunch patron.
Talula's Daily. Aimee.
Okay, with that cleared up, if you'll recall, Craig gave Talula's Garden two bells when he first reviewed it, leading to three or four chef changes. So I think the concerns about him knowing Aimee are silly. (I do think he's WAY to close with the industry in general. Taking trips to Belgium with several beer people and chefs, for instance.)
That said, I never know what Craig likes from one week to the other, but my meals there have been very good, and very good value. I agree with him that the wine list is lacking, but you can byo for $25/bottle.
I had the november dinner there with a large group of 10 persons. the service was decent. the charcuterie was excellent, but they never give enough bread/toast points, and when someone from my party asked if they could have more bread, she was pointed to the barely enough toast points on the charcuterie board.
the rest of the meal was pretty heavy/rich. the soup, skate and dessert felt like pounds of butter were used to make it. after 5 courses everyone was very full and we all thought it was ok. personally, i don't think it deserves 3 bells (2 fits better with my experience).
as a comparison, i also just ate at serpico, which also got 3 bells by laban. i had the 9-course tasting and i wasn't nearly as uncomfortably full as i was after the 5-courses at talula's daily.
the atmosphere is pretty similar to eating at talula's table in kennett square, though, when i ate at TT, we ate in the kitchen, but it was a very similar experience.
but to me, the food at talula's daily seemed not overly difficult to prepare if you are moderately experienced in the kitchen, which would warrant 2 bells for me, not 3. and obviously, as i stated above, this is only going on the november menu.