We went to Talde after spending an awesome afternoon at Buzz-A-Rama, a slot-car race track that’s been around since 1965.   The two are located about 10 minutes away from each other on the F train.


369 7th Ave
(between 6th Ave & 5th Ave)
Brooklyn, NY 11215
[Neighborhood: Park Slope]

Reservations: available for parties of 6 to 8

Food: **** I really liked how I got to taste several re-invented Asian dishes.  The chef says his food is not fusion, but rather “Asian-American“.  The only gripe I had was that it was a bit salty for me.


  • Green Mango Salad*** – had a little too much fish sauce
  • Shrimp Toast with fried egg, Chinese sausage gravy***1/2 – shrimp toast was more of a shrimp cake, the Chinese sausage gravy was inventive and gave the dish the extra half a star
  • Pretzel Pork & Chive Dumplings with spicy mustard**** – must order
  • Crispy Oyster & Bacon Pad Thai**** – must order
  • Korean Fried Chicken with spicy kimchee yogurt, cherries, mint**** – must order
  • Everything Roti Bread**** – must order
  • #369 Market Vegetables with Sambal**** – 369 is the address of the restaurant.  The seasonal vegetable we had was brussel sprouts, which was served with sambal, an Asian pesto made with pistachios.
  • Halo-halo (Shaved Ice Sundae with Cap’n Crunch and Coconut)**** – very interesting because of the cereal on top.  I really liked it but my husband and friend not so much.  Maybe it’s because I’m used to eating Taiwanese shaved ice?
  • Yoshitsugu (Yamizaki 12 year, carpano antica, maple bitters)*** – did not blow me away.  Time Out did not rate their cocktails very favorably.

Would have liked to order but did not have enough stomach space for:

  • Perilla Leaf with toasted shrimp, coconut, bacon-tamarind caramel, peanuts
  • Hawaiian Bread Buns with Crispy Long Island Fluke with garlic vinegar mayo, pickled shallots
  • Lobster Tom Kha with coconut milk, rice noodles, corn
  • Short Ribs Kare-Kare

Service: ****


  • Go early to score a seat.  We went without a reservation on a Saturday night and there was a line starting around 6 pm.
  • Apparently the chef, Dale Talde, is there a lot (he was there on the night we visited).
  • Chef Talde competed on Top Chef Season 14 (Chicago) and worked at Vong, Morimoto, and Buddakan.
  • The restaurant has an impressive collection of Asian mahogany wood-carvings that Bush and Massoni (the owners) salvaged from an antiques warehouse in Pennsylvania. The woodwork—moldings, wall coverings, window frames, mantle pieces and more—originally made up an “Oriental Study” in the early 20th century upstate New York mansion of Arnold Constable, owner of one of the oldest and most successful department store chains in America, Arnold Constable & Company. (Source: Talde)
  • Another focal point of the restaurant space is the 6-seat chef’s counter with views into the open kitchen, where guests can watch and interact with Chef Talde and his team as they work. (Source: Talde)

The Rating System:
* poor
** fair
*** good
**** very good
***** excellent


About thenummylist

Blog about eating, drinking, and everything related written by Icy Liu.


  1. midori

    i already know my favorite would be the fried chicken with kimchi! so creative.

  2. Mick

    The pretzel dumplings are really fantastic

  3. Reblogged this on Stir-Fried But Sweet and commented:
    Great review on former Top Chef contestant, Dale Talde’s restaurant in NY, Talde

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