TALDE arrived on Park Slope’s popular Seventh Avenue Jan. 15, 2012, adding new spice to the burgeoning dining scene in one of Brooklyn’s most venerated neighborhoods. The 65-seat by Text-Enhance" href="#">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.
A native of Chicago, raised by first-generation Filipino immigrants, Chef Talde—a “Top Chef” and Buddakan alumnus—effortlessly blends the tastes, ingredients and nuances of a wide swath 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 restaurant is a joint venture between Chef Talde and partners, punk rock photographer and bartender, John Bush, and restaurateur David Massoni, who both also own and operate the popular Park Slope restaurant, Thistle Hill Tavern.
According to Chef Talde, the restaurant’s menu has long been evolving, starting from when he was a child cooking with his mother in the kitchen, and continuing through his stints working alongside some the country’s most acclaimed chefs, including Carrie Nahabedian, Masaharu Morimoto and Shawn McClain. TALDE’s dishes feature a variety of market-driven ingredients and local Brooklyn products, combined with Chef Talde’s talents and sense of fun.