TYPE OF RESTAURANT
Best Menu Items
369 7th Avenue
Brooklyn, NY 11215(347)916-0031
Chef Dale Talde is a native of Chicago born to first-generation Filipino immigrant parents. He is a recent alumnus of Top Chef and has been gaining much notoriety in Brooklyn for his three concepts: Talde, Pork Slope, and Thistle Hill. He is now opening another concept in nearby New Jersey. Talde describes his cuisine as a blending of Eastern and Western cuisines, techniques, and tastes.
For the ICCA Brooklyn/NYC Culinary Immersion, we stopped in for a roundtable discussion and tasting with Chef Talde. This was by far the group favorite of the immersion!
We began with the Pretzel & Pork Dumplings served with spicy mustard and the Kung Pao Chicken Wings which are crispy fried and tossed in a sweet and spicy sauce and garnished with crushed peanuts and a side of house-made buttermilk ranch.
Chef Talde is a self-proclaimed hater of kale but because of guest demand he created a very unique salad that has made him a believer. The Kale Salad is done with cantaloupe, pickled beets, candied almonds, and a creamy ponzu dressing.
For the main course, the Crispy Oyster & Bacon Pad Thai was a show stopper! A savory traditional pad thai was tossed with thick cut bacon and then topped with succulent fried oysters. Chef also prepared the Whole Roasted Branzino off the menu which is cooked wrapped in banana leaf with turmeric spice and tomato. The Korean Fried Chicken was another stand out dish; crispy fried chicken tossed in a spicy kimchi yogurt with sliced grapes and mint. The Cashew Fried Rice and Brussels Sprouts were excellent accompaniments to the meal as well. We give Talde an A++ and definitely recommend trekking out to Park Slope to experience this concept.