Conor Dennehy

CHEF
Written By Nicole Borden

Talulla | Cambridge, MA | February 2020

Featured Dishes


Tuna Crudo, Daikon Radish, Marinated Hijiki, Toasted Sesame Oil, Double Brewed Soy Sauce, Blood Orange, Black Sesame

Squab Breast, Liver and Foie Gras Mousse Ravioli, Celery Root Purée, Maitake, Thyme Jus, Chestnuts

Celery Root Agnolotti en Brodo, Charred Onion Broth, Braised Short Rib, Pickled Pepper

Chocolate: Dulce de Leche, Chocolate Cake, Mexican Chocolate Ice Cream, Chili-chocolate Tuile, Chili Crémeux


Photography by Jaclyn Warren

Nicole Borden
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