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In the last year and a half, chef Dale Talde has built a mini-empire of restaurants in the Parks Slope area. Each restaurant (which Talde runs with partners David Massoni and John Bush) rapidly became neighborhood staples—the kinds of places that are always busy because people just need the food that only Talde makes. Whether it's Pork Slope's perfectly constructed nachos (each chip loaded with toppings) or the mouth-watering chicken and waffles with coconut brown butter syrup at Talde's brunch, all the food manages to be comforting yet innovative, and definitely delicious. But how does he do it? What are Dale Talde's must-have items? Well, they include a large sauté pan, extra virgin olive oil, hand blender, oyster sauce, and a great wooden spoon. And, of course, sriracha. This is a chef who knows the power of sriracha.
Talde; 369 7th Avenue, Park Slope
Pork Slope; 247 5th Avenue, Park Slope
Thistle Hill Tavern; 441 7th Avenue, Park Slope