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Talde: Amidst Park Slope’s schools of strollers and stressed-out parents, in comes yet another newborn to the neighborhood: Talde. Former Top Chef-er Dale Talde and the team behind nabe fave Thistle Hill Tavern peddle pan-Asian and Pacific Rim plates to the Slope, with an inventive menu of East-inflected eats like Filipino pork-filled Hawaiian bread buns ($9), oyster and bacon pad thai ($15), and Korean fried chicken with spicy yogurt-kimchee that’s basically crispy, crunchy mouth magic ($23). Fusion-phobes should steer clear because Talde drops the F-bomb every chance he gets, with cross-cultural comestibles like pretzel pork and chive dumplings ($8) and iceberg wedge salad with Chinese bacon, blue cheese and Sriracha ($9). The liquor list keeps the fusion fun going, repping Talde’s Asian-American roots with beers ranging from local brews to Hitachino Red Rice Ale ($10), Japanese whiskeys and tasty ‘tails like the prettily pink “The Brooklyn Sling” (gin, Luxardo, pineapple, grenadine and bitters, $10). With its exposed Brooklyn brick, big picture windows, handsome mahogany carvings and no high chairs in sight, Talde’s one sophisticated Slope spot that’ll have you calling up the babysitter to take the kiddies as you enjoy an evening of fab fusion fare and, finally, freedom.
Reviewed 1/21/12
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