The time is here: will officially .
The roadhouse-style (and “Road House”-inspired) bar — owned by the trio behind Talde: David Massoni, John Bush and Dale Talde, the who has curated and will cook Pork Slope’s Southern barbeque menu — replaced on Fifth Avenue, between Garfield Place and Carroll Street, and celebrated their soft opening on Wednesday night.
The space’s motif is pigs and whiskey, with decorations ranging from taxidermy to pictures to a vast collection of whiskey bottles. A few wild boar heads hang on the walls, as well as framed pictures of prize-winning swine and cartoon piggies.
The bar has an amber glow to it, thanks to the illuminated selection of tough, down-south, brown whiskey, bourbon, rye and scotch bottles sitting on the maple mantelpiece behind the 35-foot bar.
John Bush, who is also the co-owner of and Talde, is the beverage proprietor and will actually work behind the bar.
And, as promised a picture of Patrick Swayze sits on the mantelpiece, which Bush picked up while down south, and is illuminated by candlelight. Aug. 18, the opening night, is actually the late actor’s birthday.
The tin ceiling is painted red, while the wall behind the bar is exposed brick and the opposite wall is painted off-white. The pool table is in the back, behind the seating area.
David Massoni, also co-owner of Thistle Hill with Bush, was busy shaking hands, giving hugs and talking to the many people filing in and reaching for the red platters of Chef Talde’s BBQ food.
“All my dreams for this space have come true,” Massoni said. “I never really understood John [Bush] saying he wanted Pork Slope to be an adult version of Max Fish, but now I understand. It totally feels like the adult version of Max Fish.”
Dale Talde was running to and from the kitchen with red plastic platters, the kind you’d see in your high school cafeteria, filled with hamburgers, fried chicken, tater tots and BBQ ribs.
“I couldn’t be happier. I see this space as a work in progress, in three years it’ll be perfect,” Talde said modestly, for the space is complete and looks like it was already open during Wednesday’s soft opening. “I just hope the food is good and drinks are strong.”
Thanks to Bush, the drinks will be strong. Pork Slope will serve, among many other different kinds of liquor, Willett Single Barrel Bourbon, Four Roses Whiskey, Heaven Hill Kentucky Bourbon Whiskey and one of his favorites, Pappy Van Winkle’s 23-year Reserve Bourbon.
And thanks to Chef Talde, the food was great. You can look forward to a $6 cheeseburger, $12 buffalo or BBQ chicken wings or shrimp, $8 pulled pork sandwhich, $13 for half rack of St. Louis ribs, ($22 for full), $10 brisket sandwich, BBQ veggies (not priced), $4 ½ fried chicken and more.
A patron and Park Slope resident, who was standing with a few friends, said that the space is unique.
“It’s going to be a fun place, when you walk in you can feel the character with the pigs and the whole motif,” said Max Chee. “It’s a good addition to the neighborhood. It’s also cool that f@$king Dale Talde is putting his roots down in Park Slope.”
Chee said that Pork Slope gives the neighborhood, known for strollers and family values, something that it needed.
“I think people in Park Slope wanted an edge and this place gives just that with a celebrity chef in a cool place with good food,” Chee explained.
Amy Yakuboff, who was standing on the other end of the bar on Wednesday night with a friend, said that Pork Slope is exactly what she wanted for a new neighborhood watering hole.
“It’s an inviting, welcoming place. I am going to have to bring all of my friends here,” said Yakuboff. “It’s a bar’s bar.”
What do you think of Pork Slope? If you were there Wednesday night, upload your pictures to this article. If you’re excited for Saturday’s opening night, let us know in the comments section below!