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Talula’s Garden, Philadelphia


CLOCKWISE FROM TOP LEFT: (1) Entrance, Talula’s Garden. (2) Dining Area. (3) Bar area. (4) My place setting.

This is my first Farm to Table concept dining experience. Before I went, I already had my small plate choices in mind. When I saw that the tasting menu was reasonably priced at $100/pp with such a superb list of ingredients, I couldn’t resist. The tasting menu changes everyday so the next time I visit, it would be a totally different experience.

Tasting Menu, Jan 11, 2013:

Row 1 (L-R):

Scallop Crudo with Horseradish and Cucumber Vinaigrette.
Chicken and Dumpling Consomme.
Lobster Salad with Persimmon and Tarragon.

Row 2 (L-R):

Black Bass with Winter Citrus, Carrot and Pistachio.
Oxtail Ragu with Horseradish, Handmade Cavatelli and Kale.
Whole Roasted Quail stuffed with Truffle Risotto, Black Trumpets and Cabbage.

Row 3 (L-R):

Gooey Cheeses, Chestnut Cream, Candied Nuts and Handmade Crackers.
Olive Oil Cake with Grapefruit Sorbet and Mint Syrup.
Small Press Coffee.  

I have to make special mention of the quail and the gooey cheeses. These were absolutely sublime.

First, the quail dish. Aside from the deep flavored wine sauce reduction drizzled around the plate, there were pieces of foie gras sprinkled around. The foie gras just brought the whole dish to another level. It was so luxurious and decadent. If I could eat this everyday, I would.

Second, the gooey cheeses. The cheese plate was such a well curated ensemble with such depth of flavor. I’m not a big cheese eater but I’m now a convert. I couldn’t believe how delicious the cheeses were. The genius of the plate was the addition of the pomegranate seeds in syrup and a drizzle of caramel on one of the cheeses. Experiencing these flavors and textures on homemade crisp crackers, is the best 15 min cheese experience ever !!
Photos taken using an iPhone 5.
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