The former “Top Chef” has opened his namesake restaurant on Seventh Ave., an eatery with an Asian-American influence and a cool Brooklyn feel.
It happened with the help of Dave Massoni and John Bush, who own popular Thistle Hill up the street.
“This neighborhood felt like it needed a place like this,” shrugs Talde. In another saucepan, sweat the garlic, ginger, and shallots in canola oil over medium-high heat until translucent.
“And I’m happy were the ones to bring it to them.” Serves 2 For the fish and edamame: 2 - 7 oz. Add the black bean sauce and tangerine peel and cook until aromatic, about 1 minute.
“When I first met Dave and John, I was like the young tag along kid that wanted to hang out with the cool kids, because I wanted to know what it would be like to have my own restaurant,” explains the Chef.
“I used to hang out at their place and bother them, I wanted to see the ups and downs of the industry first hand.” At that time, he was the Chef de Cuisine at Chelsea hotspot Buddakan.
fluke fillets 1 cup shelled, steamed edamame ½ cup packed cilantro leaves 1 teaspoon orange zest Potato starch, for dredging 2 tbsp vegetable oil For the butter: 1 garlic clove, minced 1 tablespoon minced ginger 1 tbsp minced shallot 2.5 tbsp. dried tangerine peel, rehydrated in warm water and minced finely* ¾ oz. Add the ground black beans and a drizzle of oil and cook for another minute.
Add the oyster sauce, soy sauce, and Worcestershire, and bring to a simmer.
Add the puree and fry it until aromatic, stirring constantly.
Transfer to a bowl and serve alongside the vegetables for dipping.
The vegetable changes depending on the time of year, and right now, broccoli rabe is at its best. dried anchovies* 6 green finger chilies, stems removed* 1 jalapeno, stem removed ½ cup cilantro stems 2 stalks lemongrass 4 kaffir lime leaves* 4 garlic cloves 3 tablespoons minced ginger 3 small shallots, roughly chopped 4 oz.
The slightly bitter and mustardy green shines against buttery edamame, ginger, and garlic in this recipe; the sambal elevates the humble vegetable side with a unique richness. (about a cup) shelled unsalted pistachios 2 cups vegetable oil ¼ cup fish sauce ¼ cup palm sugar* (or light brown sugar – add an extra tbsp.
His version of “me” is the laid back Talde, complete with a full bar equipped with wide screen TVs, an open kitchen, and an ever changing menu.