The Restaurant

Chef Dale Talde and partners, David Massoni and John Bush—the successful triumvirate behind Thistle Hill Tavern and Pork Slope in Park Slope, Brooklyn— invite you to dine at TALDE, a neighborhood restaurant featuring a creative menu of Asian-American cuisine. TALDE arrived on Park Slope’s popular Seventh Avenue Jan. 15, 2012, adding a new flavor to the burgeoning dining scene to one of Brooklyn’s most venerated neighborhoods.

A native of Chicago and raised by first-generation Filipino immigrants, Chef Talde—a “Top Chef” alumnus—effortlessly blends the tastes, ingredients and nuances of Eastern and Western cuisines and techniques. The result is a menu that explores new, and at times unexpected, combinations of flavors. TALDE aims to be an enjoyable and delectable haven for its neighbors and destination diners alike.

The 65-seat restaurant offers guests a casual and comfortable, yet elevated, dining experience, showcasing Asian-American fare reflective of the distinct cultural and culinary experiences of Executive Chef/Partner Dale Talde.

TALDE’s dishes feature a variety of market-driven ingredients and local Brooklyn products, combined with Chef Talde’s talents and sense of fun. Highlights from the menu include Pretzel Pork and Chive Dumplings with spicy mustard; Kung Pao Chicken Wings with peanuts and house-made buttermilk ranch; Kale Salad with hibiscus tofu, crispy pickled almonds, and creamy ponzu; Crispy Oyster-Bacon Pad Thai; Whole Roasted Branzino roasted in banana leaves and cooked in turmeric, tomato and fresh herbs; and Sweet Corn Robata with maple tare and bacon powder.

For dessert, guests can indulge in Dale’s signature version of the Filipino dish Halo-Halo, a shaved ice sundae with condensed milk, coconut, pineapple, lemongrass, tapioca, topped with Cap’n Crunch.

To complement the menu is a wine list of over 100 bottles carefully curated by Massoni, which features Old and New World varietals. Bush oversees the cocktail list and continues TALDE’s East-meets-West spirit with such libations as the Brooklyn Sling (gin, Luxardo, pineapple, house-made grenadine and bitters); Nine Roses (Four Roses bourbon, dry vermouth, Chinese 5 spice); Green Lightening (green-tea-infused whiskey, cucumber, Thai basil, and shaved ice); and Chinatown (Diplomatico rum, Laird’s Applejack, lime, cherry, brown sugar, black pepper).

Establishing the ambiance at TALDE is an impressive collection of Asian mahogany wood-carvings that Bush and Massoni salvaged from an antiques warehouse in Pennsylvania. The woodwork—moldings, wall coverings, window frames, mantle pieces and more—originally made up an “Oriental Study” in the early 20th century upstate New York mansion of Arnold Constable, owner of one of the oldest and most successful department store chains in America, Arnold Constable & Company. The intricately carved pieces, which depict a myriad of Asian symbols such as dragons, phoenixes, samurai warriors, elephants and fu dogs, are the creations of Maeda Yasube Yoshitsugu from Osaka, Japan, who was known for his work on shrines in the Nagano Prefecture during the Edo Period around the mid 1800s.
Another focal point of the restaurant space is the 6-seat chef’s counter with views into the open kitchen, where guests can watch and interact with Chef Talde and his team as they work.