A Farm-to-Table Restaurant with Organic Appeal
Last year, restaurateurs Aimee Olexy and Stephen Starr joined forces to create Talula’s Garden, a 102-seat restaurant in Philadelphia with the spirit of a gardener’s dinner table. Olexy designed the space herself, in conjunction with landscape design firm Groundswell. She likes “organic, undesigned spaces,” a contrast to Starr’s usual hyper-designed approach.
Click through to see beautiful photos of the organic appeal of the space. For the full story, visit Remodelista.
Above: In the dining patio, mismatched garden chairs provide a homey look. Table centerpieces vary, but always include greenery (of course). In the background, simple planter boxes align the walls.
Above: Wall tiles and colored glass pendants lend a Moroccan vibe to the front entrance and bar.
Above: Groundswell created a functioning waterfall from vintage faucets.
Above: The pergola overhead is cantilevered, made from a reclaimed truss.