Within ten months, Talde on Seventh Avenue has made a big impression in New York City’s food scene and almost made it to number one.
The restaurant on Seventh Avenue, between 11th and 12th streets, boasts a creative Asian-American menu, created by celebrity chef Dale Talde.
Talde was a contender on the TV show “Top Chef” in Chicago and makes dishes like Pretzel Pork & Chive Dumplings, Hawaiian Bread Buns, Korean Fried Chicken, Char Siu Smoked Pork Spare Ribs and much more.
The joint does not take reservations and you'll probably have to wait. But the food is worth it.
Zagat rated Talde’s food, out of 30, with a 25, its décor with a 21 and service scored a 24.
Here’s the review:
Top Chef contender Dale Talde “reigns” at this “high-energy” new Park Sloper where the “wildly creative”, “pork and seafood–heavy” fare is rated a Pan-Asian “triumph”; it’s no-rez and the “tavern”-like digs have been “jammed” from day one (“get there early” or “wait”) – good thing there’s a “patient, helpful” staff to keep everyone “happy.”
The food is top-notch, but it's not the only thing that makes the restaurant great. Talde has three ingredients that make it a recipe for success: Its co-owners David Massoni, John Bush and Dale Talde.
The triumvirate also owns Pork Slope, the roadhouse-style barbeque bar/restaurant on Fifth Avenue, which focuses on meat and whiskey. Bush and Massoni also own Thistle Hill Tavern, also on Seventh Avenue, which brings cool to a neighborhood bar with delicious burgers, vegetables and a popular brunch.
With the good news, Massoni told Park Slope Patch that the trio could not be happier.
“We are incredibly flattered by Zagat’s rating, it’s what we strived for,” Massoni said on Friday. “The best thing is that our guests are the ones who gave us the ranking, not just one critic. Every night we go out to give the best to our guests.”
With not even a year passed since Talde opened, Massoni said they are running a business they are proud of:
“Night in and night out, we are accomplishing our goal,” he said, “to give the best dining experience to our patrons.”