Accolades

  • Best New Restaurants in America
    Bon Appétit
  • 3-Bell Review (Excellent)
    Philadelphia Inquirer
  • Three and a Half Stars
    Philadelphia magazine
  • Chef Feed Winner
    One of the Best Things to Eat in Philly

My Restaurants

Where I Eat

Behind the Scenes

Chef Sean McPaul reviews  at post.venue.name
"Margherita a la Quebec... with capers."
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Chef Sean McPaul reviews  at post.venue.name
"Sweetbreads with lobster, truffle and enoki... piglet risotto with shaved foie gras torchon. Good start to Montreal."
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Chef Sean McPaul reviews  at post.venue.name
"Tiger eat food, then fall down..."
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Chef Sean McPaul reviews  at post.venue.name
"So hot right now..."
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Chef Sean McPaul reviews  at post.venue.name
"Margherita done right..."
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Chef Sean McPaul reviews  at post.venue.name
"Cocoa-lime cotton candy..."
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From My Menu

Chef Josh Lawler reviews Cheese plate at Talula's Garden
$$$ | Modern | American
Market East, Washington Square West
"The cheese they serve at Talula's is so good you’ll be wanting a platter as a first and last course. You can choose one or two, or even a flight. I have a great appreciation for a place that works by local and seasonal mantra, and they do that, right down to their housemade accompaniments. My favorite platter is the Bring on the Funk. The Humboldt Fog is really rich and creamy with a strip of ash through the center, which adds a bit of flavor and makes it look like a funky slice of cake."
Chef Brian Ricci reviews Bread at Talula's Garden
$$$ | Modern | American
Market East, Washington Square West
"Brinn Sinnott was at Supper and Noble before landing at Talula's, where he now bakes the bread in-house. He's been cultivating his own wild yeast sourdough starters for years, and the results are so fantastic, I call him once a week trying to convince him to open a bakery with me. Brinn's bread, no matter what kind is served, is always outstanding and consistent."