Top Chef and Top Chef All Stars contender Dale Talde is back in the limelight, only this time, it’s right here in Brooklyn.
For the chef, who opened the restaurant with partners David Massoni and John Bush of Thistle Hill Tavern just last month, that doesn’t mean sacrificing his personal vision. As he told Zagat, “We’re calling the cuisine [at Talde] ‘Asian-American,’ and I don’t care if ‘fusion’ right now is a dirty word because I’m going to embrace it, because it’s who I am.”
Talde is drawing on his Filipino background and experience in the kitchens of Chicago’s Jean Georges Vong and New York’s Buddakan to create his own brand of Asian-American cuisine: mostly Southeast Asian, with Chinese and Japanese influences, all made with local, sustainable ingredients.
Here’s what that looks like: a seasonal “market ramen” inspired by Talde’s vegan girlfriend; perilla (e.g. shiso) leaf with toasted shrimp, coconut, bacon-tamarind caramel and peanuts; Long Island fluke with black bean-brown butter and cilantro; and BBQ smoked pork shoulder with miso mustard and pear, to name a few dishes.
Talde hopes that his inventive eats (lunch and dim sum brunch included) and the space’s casual atmosphere will draw in regulars a few times a week.
Keep in mind, casual doesn’t mean thoughtless. Massoni outfitted the Seventh Avenue space with 19th-century mahogany Japanese carvings. An antique fireplace mantel-made-bar marks Bush’s station, where he shakes up his own fusions, like Pacquiao Punch with Kracken Rum, Brooklyn Republic Vodka, Curacao, vanilla and blood orange-lemon-lime juices and a ginger-infused Mekhong Rum and Coke dubbed The Tuk Tuk.
Chances of those return visitors look good.
369 Seventh Avenue (between 11th and 12th Streets)
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Image courtesy of Talde.