Newport Daily News, “Tallulah strives for texture & Balance” April 2010
I still visualize that meal and almost can taste it. There is so much more that I could go on and on- my advice is to go and experience it for yourself.
The Phoenix, “World class dining in Newport“ March 2010
The buzz about any new restaurant often takes a few months to circulate. For Tallulah on Thames, it took just a few days.
Congratulations to Chef Jake Rojas on being selected as one of the Coastal Rising Star Chefs of New England!
The Providence Journal, “Tiny Tallulah on Thames is terrific experience” May 2012
Newport Chamber of Commerce, “Excellence in Business Award” May 2012
Edible Rhody, “Local Hero Award Chef/Restaurant” February 2012 ediblecommunities.com/rhody
USA TODAY, “High Society off-season”, January 2012 Tallulah on Thames seasonally inspired cuisine is outstanding year round. But wintertime is when chef Jake Rojas cuts loose with rich and comforting fare like creamy gnudi made with locally produced ricotta, chestnuts, and roasted apple.
New York Times, “New Kid in Town” June 2011 This unpretentious, 10-table dining room is homey and creative; cookbooks line a long shelf above an open kitchen, and checks are delivered in wooden cigar boxes. The chef, Jake Rojas — who has “Live to Cook; Cook to Live” tattooed across his arm in Spanish — serves nuanced, artistically presented dishes
Edible Rhody, “A Texas-Born Chef Gets Local in Li’l Rhody” Summer 2011 His back-to-the-earth ethos, however ancient, is translating into carefully orchestrated dishes known to resonate on the palate
Go Local Prov, “RI Best Gourmet Burger“ May 2011 Unleash a genius like Chef Jake Rojas on a burger and prepare to be astounded.
Yankee Magazine , “Best of New England” Editors Choice Awards 2011 Best Chowder
Mercury, “Best Overall Tallulah Burger” May 2011 The most absurdly delicious creation in the city.
Go Local Prov, “Man on the move“ December 2010
The Best Restaurants of 2010, Five. Tallulah on Thames, Newport
RI Monthly, “Tallulah on Thames “ August 2010
Cuisine. Clearly the restaurant’s touchstone and appropriately so. Rojas, who hails from the City of Angels, is French at heart but not in a myopic manner. His foundation is classic technique layered with a veritable explosion of local produce, a welcome fit given the national commitment to regional markets.
Go Local Prov, “Five Things“ May 2010
Buy Local, Cook Global: Chef Jake Rojas’s eclectic culinary style is spot-on. He blends Classical French, Italian, and regional favorites seamlessly to create a menu that will have all of Newport clamoring for a seat in his swanky new restaurant. Fusing styles while using ingredients that have been sourced from local farms and artisan food makers says Rojas’ chops are worth checking out.
This is how it’s done, folks!
