Chef Conor Dennehy and Danielle Ayer have focused their passion for seasonally focused food and beverage to a corner of Cambridge, with the opening of their restaurant Talulla, located at 377 Walden Street, just a stones throw from Harvard Square.
Named after their daughter, Talulla embodies the warmth and comfort of an intimate family setting, tucked away on a quiet residential street.
The husband and wife team is deeply rooted in the Boston culinary scene, and most recently worked together at T.W. Food – the space in which Talulla presently resides – Dennehy as the Chef de Cuisine and Ayer at the helm of the wine program. Now, the couple and team and have brought their experiences and skills together to create a culinary destination of their own in the same space where it all began.
Before diving into Danielle Ayer’s carefully curated wine list, a guest can enjoy a cocktail program of aperitif style, classic and reimagined drinks. Ayer attended Boston University’s Food and Wine program, where she studied winemaking and graduated Level 2 – a comprehensive survey of wine. Danielle went on to pursue courses from the prestigious Court of Master Sommeliers where she earned the title of Certified Sommelier. The beverage program at Talulla reflects this high skill and knowledge, but presented
in an approachable manner; Danielle navigates the menu with guests, providing tailored recommendations. Gracious hospitality is not only the ethos of Talulla, but also the founding philosophy and backbone of the restaurant.