The lone farmhouse table might get the attention at Talula’s Table, but its day-to-day operations as a gourmet shop has foodies across the region percolating. “Everyone knows about the chef’s table, and that Bryan Sikora is an awesome chef and all. But his wife, Aimee Olexy, gets a vast array of unique varieties of cheeses in their store,” Butler says. “And you don’t have to book your cheese a year in advance”—like you have to book the table. The shop keeps more than 100 varieties of cheeses on hand most of the time. A monthly newsletter goes out to keep caseophiles up to date on staff faves like Meadow Creek Farms’ Grayson cheese, a smooth cow’s milk, or highly-coveted Pleasant Ridge Reserve from Uplands Cheese in Wisconsin.