First things first: the ‘h’ is silent in Thally, the new “modern American” restaurant and bar opening in Shaw today. It’s pronounced like Tally-Ho—a phrase you’ll see printed in giant letters against a teal background when you walk into the brick and magenta-accented 70-seat dining room.

Tally-Ho was the name of the stables, built in 1883, once located in Naylor Court alley behind the restaurant’s building.  And serendipitously, Thally is the nickname of co-owner Sherman Outhuok‘s daughter Thalia.

Outhuok is joined in the venture by former Cork and New Heights chef Ron Tanaka as well as Posto and Ristorante Tosca co-owner Paolo Sacco. The friends have known each other for years through the restaurant scene. Outhuok initially met both as a bartender and went on to work with with Sacco at Posto.

Tanaka’s menu will include first course dishes ($8 to $10) such as chilled cucumber soup with cumin, Greek yogurt, celery, dill, and mint as well as carnitas sope with pork shoulder, red chile sauce, epazote, and radish.  Entrees ($17 to $28) include grilled Delmonico steak with baby spinach, coffee dust, and bordelaise sauce as well as roast duck with artichoke, greens, and black olive sauce. (Check out the full food menu below.)

The drink menu consists of 24 wines by the glass (with six rotated in and out weekly), 10 craft beers on tap, and two ciders on tap (as well as more by the bottle). Cocktails are nicknamed “Thallytails” and will incorporate housemade sodas.  Outhuok will also be making a number of Italian-style fruit liqueurs: limoncello, tangerine, blood orange, grapefruit, and mixed berry. He hopes to eventually introduce ‘cello classes and host a ‘cello-making contest.

The restaurant is open only for dinner for now, but eventually plans to open for weekend lunch (not brunch). “We’re just not into the eggs and hollandaise sauce,” Outhuok says.


chilled cucumber soup – greek yogurt, celery, cumin, dill, mint

romaine salad- capers, grapefruit, worcestershire croutons, buttermilk vinaigrette

salad of grilled peach, crisp prosciutto, spiced cottage cheese, bibb lettuce, balsamic

watermelon, heirloom tomato, herbed goat cheese, pickled radish

bacon, lettuce, tomato, avocado, avocado vinaigrette, pain de mie toast

crab roulette- peekytoe crab, cauliflower/tomato salad, dill

carnitas sope- pork shoulder, red chile sauce, epazote, radish


swiss chard- tarbais beans, fennel, mushrooms, shallots

grilled branzino- eggplant caponata, basil, piquillo jus

pan seared rockfish- corn salsa, filet beans, tomato, tarragon

roast duck- artichoke, greens, black olive sauce

grilled pork t-bone, mustard brined, pinto bean puree, mustard greens, ginger, grilled scallion

grilled delmonico steak- baby spinach, coffee dust, bordelaise sauce

Photos by Jessica Sidman