Walking around downtown Asbury Park is an amazing treat. On one of my daily walks when I strolled down Cookman Avenue and saw that there was a pizza place coming in, I immediately started googling who was joining the growing list of eclectic restaurants. Google provided me with all the buzz on Talula’s, which looks to be way more than your average pizza restaurant.
I started following the eatery’s Instagram page (@Talulasdtap) and immediately my stomach began grumbling. The page is chockfull of tasty looking dishes such as homemade bread, kale salads with roasted delicata, and gnocchi arrabiata. Seriously, I can’t wait for these ladies and gents to open their doors so I can try everything!
Chefs and owners Steve Mignogna and Shanti Church came to Asbury Park with corporate jobs. Church had previously worked for companies such as Nike and Zico, but her love of food inspired her to pursue baking. Soon after, she cultivated her skills at Saltie in Brooklyn. As the youngest of 12 children, she’s bringing the communal feeling back to Asbury by showcasing local seasonal foods from local farmers.
Mignogna is also passionate about sustainability. Having a mechanical engineering degree from the University of Pennsylvania, he turned his passion for cuisine into developing and executing recipes made with a foundation of fresh ingredients.
Are you in love yet? I am. Josh Stewart, who honed his French artisan bread baking skills in some of the most acclaimed boulangeries including Bread Lounge in Los Angeles and Bien Cut in Brooklyn, joins Church and Mignogna as the head baker.
Talula’s is expected to open in early November and will offer specialties such as their in-house sourdough breads (made with organic and locally sourced grains from a mill in upstate New York and pure water from their customer filtration system), pizzas topped with seasonal accompaniments, handmade pastas, and a small dessert menu featuring house made ice cream. There will also be plenty of options for vegan, gluten-free and vegetarian diners. The bar will feature domestic bottles, as well as six craft beers on tap, two house wines, and a small crafted cocktail menu.
There’s just one thing wrong with Talula’s: it hasn’t opened yet!
Photos are all courtesy of Talula’s Pizza.
Melissa Beveridge is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.