Talia Kitchen — Restaurant in Murrieta

I recently had the pleasure of dining at Talia Kitchen, and while most of the experience was fantastic, there were a few standout items and some areas for improvement. The ambiance at Talia Kitchen is warm, inviting, and effortlessly charming. The space has a cozy yet modern feel, with soft lighting that creates a relaxed and intimate atmosphere. The décor strikes a nice balance between rustic and contemporary, with exposed brick walls, wooden accents, and stylish touches that make it feel both elegant and comfortable. It was a nice place to spend my birthday dinner with my husband since we were already staying at the resort on site.

The Braised Short Ribs were absolutely divine - tender, flavorful, and melt-in-your-mouth delicious. Paired with the Roasted Potato Puree, it was a perfect balance of rich and creamy textures that made every bite a delight. That duo paired perfectly with my husband's cabernet. Ronnie's Focaccia and Whipped Ricotta were also a highlight, offering a warm, comforting start to the meal. The Focaccia was soft with a crispy crust, and the Whipped Ricotta was creamy and perfectly seasoned.

As for the Striped Sea Bass, it was good, though not as memorable. It wasn't overcooked, which is always a relief, but the sauce lacked the depth I was hoping for. It didn't quite elevate the fish as much as it could have. The Roasted Delicata Squash was another area where I felt there was room for improvement. All the components of the dish had a bit too much salt for my taste, which overpowered the natural sweetness of the squash.

The Black Sesame Dark Chocolate Cake is a dessert worth savoring. The combination of dark chocolate and black sesame creates a rich, intriguing flavor profile that's both indulgent and slightly unexpected. The dark chocolate is intense, not overly sweet, which pairs beautifully with the earthy, nutty depth of the black sesame. It's a perfect way to end a meal at Talia Kitchen, especially if you're a fan of desserts that push the boundaries of traditional flavor combinations. Definitely a must-try for those looking for something a little different in their dessert experience!

However, the service was exceptional. The staff were attentive, knowledgeable, and added a lovely warmth to the overall dining experience. Casera did an amazing job taking of us, and made sure our experience was lovely. Overall, I would definitely return for the short ribs and focaccia if I've ever back in the area. There's free parking available...

Walking through the doors to Talia Kitchen, you may find yourself underwhelmed. Everything in eyes view is white- there are no fancy focal points, no murals, pictures or extravagant light fixtures. There are no identifying features that provide any idea of what experience you’re in for, but worry not- because you are in for a culinary adventure of epic proportions.

We began our meal with the whipped ricotta and focaccia and the salt baked and chilled prawn appetizers. The dishes were presented beautifully- but with each delicious bite of prawn and lemongrass coconut cream and each swipe of ricotta on warm fluffy focaccia, we settled into a comforting assurance that this meal was going to be a memorable one, reminiscent of one of those grand slam 4 star dinners you’d find in Palm Springs, San Diego, Los Angeles or Orange County.

Although the restaurant staff seemed to be a little shorthanded, the restaurant manager, Daniel, was attentive and responsive to our needs. Our server described each dinner option so vividly that we waited in anticipation of our mains.

We shared the Baja striped sea bass, pot roast and Moroccan spiced chicken, accompanied by the roasted potato puree, coriander roasted baby carrots and onion tart. Every bite outdid the previous, and each taste became a gilded thread in a tapestry of absolute culinary ingenuity.

For dessert, we opted for black sesame dark chocolate cake and Apple Gillette- as a finishing touch to our splendid meal, the indulgent decadence made for an exclamation mark at the end of a masterful statement of flavor.

If the phrase “You are what you eat”, holds any truth to it, then after leaving Talia Kitchen, you will have transformed into an eclectic and decisive beautiful firework show of tantalizing flavors and colors that evoke more emotion than any art piece or decor ever could.

I highly recommend Talia Kitchen to locals and visitors alike, for a special occasion or holiday or any night of the week you crave transport to many distant lands, procured for your tasting enjoyment at one deceptively simple,...

My visit to Talia Kitchen this evening was an absolute disaster. Despite our server Alex's best efforts—she was genuinely fantastic and the only positive part of the night—the kitchen and management failed on every level.

The evening began with the food, which was a complete letdown. My wife's Ahi tuna was not just bad; it was inedibly fishy and honestly, the worst tuna we'd ever tasted. Fresh tuna should have a bright pink or red color, this tuna was dull and had grey streaks.

The real issues, however, centered on my ribeye. I ordered it medium-rare, and the first steak arrived well-done. I sent it back, only to receive a second steak that was also well-done. It was so clearly overcooked that even our server, Alex, agreed. The second steak arrived after a significant delay, while my friend's chicken dish still hadn't appeared. Her food, in fact, took an astonishing two hours to be brought to the table. At that point, with my friend still waiting and my own steak inedible, I asked for it to be removed from the bill.

This is where the experience went from disappointing to infuriating. The manager, Daniel, came to our table and immediately began to argue with me, insisting the steak was medium-rare and claiming there was "plenty of pink." This was completely false; there was no pink whatsoever. His argumentative tone was shocking and completely unprofessional. To try to resolve the situation, I asked him to bring the steak back out so we could look at it together. Unbelievably, he returned with a completely different steak—one that was slightly over medium but still nowhere near medium-rare. The blatant disrespect and attempt to deceive me by switching the steaks was a truly shocking display of dishonesty. My entire table was completely shocked at the "customer service" provided by Daniel.

Talia Kitchen's food quality is poor, and its management's behavior is appalling. I have never been treated with such disrespect as a customer. Save yourself the trouble and the money; there are far better...