Talula's Pizza

gin, lemongrass simple syrup, lime juice, and seasonal jam ***If you want to pick it up for Thanksgiving, please select the Cranberry Gin & Jam above***

(85% dolcetto,10% barbera,5% Nebbiolo) Piedmont, Italy, 2021 The Dolcetto and Barbera are pressed together, while the Nebbiolo is included during malolactic fermentation. Spontaneous fermentation takes place with 25-30 day maceration in steel. The wine is aged in Austrian oak for four months and another 6 months in bottle before release.

(Zinfandel & Grenache Field Blend) - 375ml Can Las Jaras, Mendocino, Green Valley Solano & Suisuin Valley, California, 2021 Las Jaras is a collaboration between long-time California winemaker Joel Burt and comedian Eric Wareheim (of Master of None and Tim & Eric). The grapes in Waves undergo carbonic maceration, a process by which almost no juice comes into contact with the skins and stems. This results in lighter, fruitier, less tannic red wine. 25% of the blend was aged in oak, adding some warm spice notes to the mix. Slightly effervescent, light-bodied and full of dark fruits results in a perfect summer sipper!

Criante, Sicily, Italy, 2021 Criante is a 25-hectare family-owned estate in Alcamo, northwest Sicily. The Adragna family are the third generation to farm this land. Davide Adragna and his wife, Irene Figlia, are the face of the estate. 2019 was their first harvest under the moniker Criante. They practice biodynamic, organic and sustainable farming. There are 12 hectares of indigenous vines with the rest planted with olive trees, vegetables and ancient Sicilian grains. Full-bodied with black cherry and tobacco notes pairs great with our meatballs, chilli carbonara, and beekeeper’s lament.

Jolie Laide, Sonoma, California, 2022 Glou d’ Etat is a light summer-crusher of a red wine made in a fun and irreverent style inspired by many of our favorite European wines. Foot stomped and whole-cluster fermented with a slightly shorter maceration time creates a wine that is lighter in style, while preserving lovely aromatics. A lower tannin profile makes it perfect as a fresh and youthful red wine to drink slightly chilled. Cranberry, orange, dried flowers and earth tones finished with balanced acidity and light tannins.

Jolie Laide, Sonoma, California, 2021 Founded originally in 2010 by Scott Schultz, and later joined by his partner Jenny Schultz, they work with a handful of organic farmers to create some really fun and interesting wines. Jolie-Laide roughly translates to Pretty-Ugly, a French term of endearment to describe something that is unconventionally beautiful. In addition to their use of near-extinct varietals, all of their wines are whole-cluster fermented with native yeasts, gently foot crushed and aged in neutral oak. Notes of citrus, apples, almonds, and fresh herbs.

Mongarda, Veneto, Italy, 2018 - Aromatic, with notes of tart citrus, ripe peaches, and soaring acidity.

Christoph Hoch, Hollenburg, Austria, 2018- Hoch is the 12th generation(since 1640) to make wine in his hometown of Austria. The fun challenge in making this wine is getting a perfect balance of the tannins from the skin contact on the Saint Laurent and Muskat Ottonel grapes. Bright and juicy, with ripe strawberry notes, a touch of blood orange, and a saline finish.

Giovanna Tantini, Venteto, Italy, 2021 Italy has long been underrated in the world of rosé, but one region in Northern Italy, Chiaretto di Bardolino, is finding its stride as the demand for Italian rosé increases. It’s located on the eastern shores of Lake Garda, Italy’s largest lake, and the lake helps temper the climate so that it is not too hot in the summer or too cold in the winter. The water absorbs the heat from the sun in the summer and gives back heat in the winter. This results in a lively wine full of fresh red fruits, roses, and a pop of minerality!

Skull Wines, Contra Costa & Lodi, California, 2021 The philosophy at Skull Wines is to make hand-crafted wines in the spirit of old California - working with family-owned, organically farmed vineyards and engaging in simple winemaking. Spontaneous fermentations take place with whole cluster grapes in stainless steel and concrete vats, and ageing takes place in neutral oak barrels. The goal is to make moderate alcohol, higher acid and fresh wines, naturally. Light, crisp, and refreshing in style, the skull on the label is white when room temp and neon pink when cold and ready to drink!

LIMITED AMOUNT! Choose your base: red or white. Vegan option available! (vegan sausage or pepperoni are not gluten free)

kale, preserved lemons, fried capers, sourdough breadcrumbs, cashew parm, v+ caesar dressing (v+)

brussels, chiffed kale, sliced honeycrisp apples, currants, toasted pecans, shaved parm, maple-mustard dressing (gf)

olive oil, sea salt

housemade vegan cashew-almond ricotta, olive oil, sea salt.

melty brie, wine soaked pears, mostarda, candied walnuts, sea salt.

slow roasted roma tomatoes, burrata, micro shiso, hot honey, evoo, basil, garlic chips, country bread

4-hr tomato sauce, garlic toast, ricotta, aged gouda

hearts of palm & chickpea crabcakes, breadcrumbs, scallions, old bay, maple mustard cabbage slaw, tartar sauce

radiatore pasta, basil walnut pesto, parm, honey pistachio dust

house-made kimchi, baby bok choy, soft boiled egg, radish, scallion, fried shiitake, chili jam (gf)

4-hr tomato sauce, fresh mozz, basil

tomato sauce, house & aged mozz, aged provolone, garlic, basil

house mozz, ricotta, garlic, cream, arugula, lemon, aleppo, aged gouda

tomato sause, hot calabrian soppressata, house mozz, local honey

garlic mashed potatoes, NUMU mozz, BE-Hive v+ bacon, v+ mayo, garlic evoo, chives (VEGAN)

smoked mozz, fresh ricotta, roasted kabocha squash, carmelized onion, pumpkin spice candied bacon, sage, aged gouda

whole grain & Dijon mustard, kale, apple, cheddar, fontina, cream, salt, evoo

smoked mozz, mascarpone, chile relleno, relleno sauce, cilantro, queso fresco

fontina, goat cheese, smoked mushroom mix, confit fingerling potatoes, pink peppercorn, Meyer lemon, chives

fresh mozz, ricotta, olive oil

red sauce, basil, garlic, olive oil, oregano, sea salt.

LIMITED AMOUNT! Choose your base: red or white. Vegan option available! (vegan sausage or pepperoni are not gluten free)

Make Talula's Pizza at home! Makes one 12 inch pizza per ball of dough.

half pint of our housemade hummus with housemade focaccia bread

citrus, herbs, olive oil

Holiday design from our resident fashionista, Michael! Gold ink on bright red.

Enjoy your favorite beer with your favorite pizza at home in our lovely Talula's & Alternate Ending glasses!

Design by https://www.instagram.com/zathaniell/

Talula's Crewneck! Talula Red printed on lightweight crewneck in white. Be ready when hunger strikes!