For years, a prime ground-floor space in the Ayer building on Washington Square was empty.
Three years ago, when Aimee Olexy and Stephen Starr opened Talula's Garden across the lobby, Olexy thought she might have an idea for it.
In mid-July, it is to open as Talula's Daily - a forward-thinking melding of her Talula's Table in Kennett Square (e.g. market) with elements of Chez Panisse (as in, organic, seasonal, farm-sourced cooking).
Besides being a less-expensive companion to Talula's Garden, the Daily also stands to invigorate Washington Square; though there is no shortage of dining options nearby (such as Cooperage in the Curtis Center and various eateries on Walnut Street), there's really nothing on the square itself.
Some bullet points:
Talula's Daily fundamentally will be a market enveloping a 22-seat cafe. Plan is to have 14 seats outside facing the square.
A long, curved bar at the entrance - created by students in the Challenge Program in Wilmington - will serve coffee and beer/wine, as well as pastries baked in-house.
Wooden flooring was a "leftover" from the construction of Starr's Parc on Rittenhouse Square.
A dedicated kitchen under Talula's Table sous chef Scott Megill will prepare dishes à la minute as well as for takeout.
Refrigerated cases will offer grab-and-go sandwiches and the like, as well as a hundred or so cheeses.
Hours will be 7 a.m. to 7 p.m. seven days a week. At 7 p.m., the format will become known as the "supper club." One set four-course, $50 menu will change each month, and the meal will be capped by a cheese cart that will roll through the dining room.