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Could a restaurant be so appealing, so irresistable, that you'd wait a year to get a reservation? This one apparently is: Talula's Table in rural Pennsylvania, has been called the most difficult reservation to get in the country. Talula's is about an hour outside of Philly, has only one large farm table that seats 12, and is run by a husband and wife team. There's a store that sells cakes, pies, soups, and over 150 different kinds of cheeses (the co-owner spent her life studying cheeses).
But the real treat appears to be the restaurant. The eight-course tasting menu, which features fresh and primarily local ingredients, is the same every day for about 5-6 weeks, and then changes depending on what's in season.
The day that one NPR reporter visited, the menu was as follows: egg custard; mushroom risotto; hand-rolled rigatoni with snails; pampano roasted with a mango-saffron broth; pork osso bucco; lamb; blue-raisin chutney semolina; and for dessert - deep breath - a coffee-infused bavarian creme with bittersweet and white chocolate over a piece of buttery shortbread, covered in a blood orange jelly.
And for the record? If you want a reservation, call them tomorrow starting at 7 a.m. The first person to call that day gets the next reservation a year from now, and the process repeats itself the next day, and the next, and the next...
| Sure | |
|---|---|
| No way | |
| Depends on the menu at the time |
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4-25-2008 @2:44PM Kaigen said... Can you imagine waiting a year for a reservation and then the food turned out to be "just okay?" Hulk smash!
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4-25-2008 @2:43PM Bill said... A group of friends and I are going here in October. We did not make a reservation a year ahead. It was a few months ago when we got the reservation. Can't wait to see if it is worth it.
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4-25-2008 @2:36PM amy said... One year later.... Meh...
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4-25-2008 @2:43PM Baron said... Totally my idea too, well, minus the year wait. I've always had this dream of opening a restaurant(though, I would only be running it as my cooking isn't good enough to do this) with one table and one meal a night. I envisioned getting a taste idea from my patrons though before hand, just so we wouldn't make something that was untouched. Now, if I would actually go, that would depend on the food. I'm particular about things.
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