Talulla
Day 1: 5-Course Modern Locavore Tasting Series
Opened in 2018, this Cambridge eatery focuses on local and seasonally inspired ingredients, a passion that earned it a Boston Globe “Best Restaurant” Award Win that year - and its chef, Conor Dennehy, a 2024 James Beard Nomination and 2025 Semi-Finalist nod for “Best Chef: Northeast.” A Massachusetts native who graduated from the Culinary Institute of America, Chef Dennehy earned his stripes working in Boston under James Beard Award-Winning chefs Jamie Bissonnette, Ken Oringer and Jody Adams. As Chef de Cuisine at T.W. Food in Cambridge, he fine-tuned his personal cooking style and sharpened his techniques. With his wife Danielle Ayer, he launched Tallula, named for their infant daughter, and here his elegant menu features starters like stonefruits with burrata and cornbread and chilled strawberry soup, superb pastas, and mains like pork shoulder with grits and plum bbq and whole roasted eggplant with farro, pistachio, and mint. Leave room too for desserts like rhubarb parfait and mixed berry tart with lavender whipped cream - you'll be glad you did!
About the Host:
Conor Dennehy
Chef/Owner
A MA native, Chef Conor Dennehy graduated from the Culinary Institute of America in Hyde Park. He then honed his craft in SF where he worked for multi-Michelin-star recipient, Hiro Sone, before returning to Boston to learn and grow under James Beard Award-Winning Chefs Jamie Bissonnette, Ken Oringer and Jody Adams. He is a 2024 James Beard Finalist and a 2025 Semi-Finalist for "Best Chef: NE".
The Lineup
All courses will be individually plated. This menu will be Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Scallop Crudo
melon aguachile, candied jalapeño
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Chilled Peach Soup
cucumber, nasturtium
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Rotolo
duck confit, ricotta, spinach, zhug
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Beef Striploin
onion, mushroom, potato
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Butter Cake
stone fruit, lemon curd
Talulla
377 Walden St
Cambridge, MA 02138
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Fish, Mushroom. They are NOT accommodating restrictions related to the following ingredients: Chive, Garlic (cooked), Onion (cooked), Scallion, Dairy, Gluten, Scallop. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
