Restaurants nationwide scrambled to adjust to the dining restrictions imposed by COVID-19. But for Talula’s Table in Kennett Square, it was mostly business as usual.

Owner Aimee Olexy explained the advantage of her unconventional seating to Bret Thorn of Restaurant Hospitality magazine’s In the Kitchen podcast.

Olexy has been running Talula’s Table for the past 14 years. It is a gourmet market and bakery during the day and an exclusive tasting-menu restaurant with just two tables at night.

“The inspiration for Talula’s Table really came from my love of every aspect of the food business,” said Olexy.

Before COVID-19, both tables were booked a year to the day in advance. When the outbreak happened, people stopped making reservations, but business remained strong.

In addition to her Kennett Square site, Olexy has been keeping busy during the pandemic with three Philadelphia restaurants — Talula’s Daily, Talula’s Garden, and The Love. She opened these spots more recently with restaurant impresario Stephen Starr. She has also launched Talula’s Table at Home, a very successful, high-end catering option.

Listen to the entire podcast at Restaurant Hospitality magazine.