Wednesday, June 19, 2013

Top 10 Food Trends of the Last Decade, and Where You Can Still Go to Eat Them

Posted By on Wed, Jun 19, 2013 at 12:37 PM

Page 10 of 11

Taldes chicken and waffles
  • Talde's chicken and waffles

Sriracha
Who would have thought that a spicy condiment known colloquially as "rooster sauce" would have gotten so ubiquitous? Anyone who's tried it, basically. Sriracha has become my ketchup, if I'm going to be honest. But beyond being something that Brooklynites can just eat at home, many chefs have incorporated it into their dishes to startling effect. One such chef is Dale Talde, who uses it in many amazing ways, but my favorite might be as a coating to his Korean chicken wings that he serves with waffles and coconut brown butter syrup at brunch. I'm drooling just thinking about it.

Talde; 369 7th Avenue, Park Slope

Tags: , , , , , , , , , , , , , , , , , , , , , ,

More by Kristin Iversen

Comments

Subscribe to this thread:

Add a comment

About The Author

Kristin Iversen

Kristin Iversen

Bio:
Kristin Iversen is the Managing Editor at Brooklyn Magazine and the L Magazine. She has been described as "a hipster buzzword made flesh." This seems pretty accurate.

© 2014 The L Magazine
Website powered by Foundation