Dale Talde sure knows how to write a menu. In perusing the bill of fare at his new Park Slope restaurant, Talde, I found not a single dish I didn't want to devour. Pretzel, pork, and chive dumplings? Yes, please. An iceberg wedge with Sri-rancha dressing, blue cheese, and Chinese sausage? Holler! And as I discovered after trekking to Seventh Avenue, I wasn't alone in my desire for pan-Asian comfort food from the Top Chef alum. A no-reservations policy (for groups under six) and a relatively small space means you'll likely be cooling your heels predinner. One Wednesday evening, the host even quoted a two-hour wait—a significant chunk of time for the stroller-saturated nabe. In actuality, it ended up being only an hour and 15 minutes, enough time to plop onto a stool at the wooden bar and knock back some tropical tipples, such as the fine $10 Pacquiao Punch made with Kraken rum, Brooklyn Republic vodka, curaçao, vanilla, and citrus.
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