CAMBRIDGE — Six years ago, Conor Dennehy and his wife, Danielle Ayer, seized an opportunity to make their dream come true and opened their own restaurant.
Talulla, which took the place of T.W. Food at 377 Walden St., is named for Dennehy and Ayer’s daughter, now 7. Family portraits of the girl adorn an old red brick wall inside the cozy and simply decorated space.
The 22-seat restaurant has seen a significant uptick in reservations since Dennehy, 39, was named a finalist for the 2024 James Beard Foundation Award for Best Chef in the Northeast. The other four Northeast region nominees work for restaurants in Rhode Island, Connecticut, Maine and Vermont.
‘We feel honored’: Co-owner of Cambridge’s Talulla named Beard Awards finalist for best chef
According to the James Beard Foundation website, chefs they recognize set high standards in their culinary skills and leadership abilities, and make efforts to help create a sustainable work culture in their respective regions while contributing positively to their broader community.
Dennehy learns June 10 whether he is chosen from among the five Northeast finalists for Best Chef during an awards ceremony in Chicago. In the meantime, he said, he and Ayer are going to keep doing what they’ve been doing since opening Talulla in 2018.
“I love making people happy and I love the creativity that comes with it,” said Dennehy, who has been a working in the culinary field for 20 years.
Dennehy has enjoyed cooking since he was a young child
Dennehy has loved cooking ever since he was a young child, when he would visit his dad every week and they would cook together. He became obsessed with the activity, watching food programs on television whenever he could.
“I tried to emulate what I was seeing on television and it usually wouldn’t come out right, but I loved it,” he said.
He participated in the culinary program at Plymouth South High School, then attended the Culinary Institute of America in New York.
His goal was always to open his own restaurant. Then in 2011 he met Ayer, who also worked in the food industry, and it became a mutual dream.
Talulla’s menu is inspired by its owners’ life experiences
Talulla is only open for dinner — from 5-9:30 p.m., Wednesday through Sunday. On Mondays and Tuesdays, the restaurant often has private events or does off-site catering.
“We are a mom-and-pop business,” said Ayer, who is also trained sommelier (wine steward).
The menu at Talulla is inspired by their life experiences, Dennehy and Ayer said. On the restaurant’s anniversary (April 20), they offer a greatest hits menu, including their favorites and those of their top fans.
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The scallop crudo, with radish, rhubarb, hibiscus and avocado, is inspired by Yukatan, the easternmost part of Mexico and where Ayer and Dennehy were married.
“We feel really lucky to do what we do and have our own business — great staff, great regulars, meeting new people all the time. It’s been really nice,” Dennehy said.
Talulla utilizes several Mass.-based farms in preparing its food
All food prepared at Talulla comes from local farms, including Drumlin Farm, Thatcher Farm, Island Creek Oysters, Verrill Farm, Maine Grains, Lamplighter Brewing Company, Earthlands Farm, Wild Acres Farm, Mozzarella House and Wards Berry Farm.
“We want people to feel comfortable and truly feel like they are eating in our home,” Dennehy said.
Diners can choose from an a la carte menu that changes frequently or a five-course tasting menu with the option for wine pairings.
“Our tasting menu is like a food journey,” Dennehy said. “We try to make the food beautiful, delicious and seasonal. Options change all the time.”
Offering good food and good service — the full package — is important to the couple.
“Guests know they will be taken care of and will feel comfortable,” Ayer said.
Dennehy admitted that since he received the Beard…
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