Talo Organic began as a small pop-up, with a big vision to change the way we eat—and live. Founded by husband-and-wife duo, Graham and Nicole Honig, Talo was born out of their shared mission to bring the real, non-toxic, and healthy food they cooked for their family at home to the masses.

After years of searching for food that aligned with their values, they grew frustrated by the options available: food drenched in seed oils, cooked & served in plastic, and made with factory-farmed meat. It was a world where the idea of “healthy eating” felt almost like a joke. So, rather than continuing to settle to never eat out again, they decided to take matters into their own hands and create something different. Something real.

With no prior restaurant experience but a deep commitment to living a pure, organic lifestyle, Graham and Nicole went from making meals in their kitchen to creating a full-blown paradise of healthy eating. They set out to build a space where food wasn’t just nourishing— but a place where quality ingredients and sustainability met flavor in the most delicious ways.

Talo Organic isn’t just a restaurant; it’s a vision brought to life—a testament to their passion for clean, wholesome food and a non-toxic way of living. What started as a small pop-up is now a growing beacon for those who want to nourish themselves without compromising on taste or integrity.