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Details Emerge About Team Talde's Next Venture, Pork Slope
Monday, April 2, 2012 at 12:53PM 
The folks behind Talde (David Massoni, John Bush, and Chef Dale Talde) have been rather tight-lipped about their newest creation, which has been under construction in the space that was last home to Aunt Suzie's, on Fifth Avenue between Carroll and Garfield, but over the weekend FIPS got an invite to check out the new space, and learned some details about what we can expect.
The Road House-inspired bar will be called -- I kid you not -- Pork Slope, and it'll be primarily a place where you can get drunk and full on the cheap.
To drink: "There'll be a long bar in the front and an area with a pool table in the back. They're bringing back the pitcher, whose popularity has definitely waned here in the city over the past few years. John noted that while there are a lot of delicious craft beers out there, he never wants to serve a $7 pint. With that in mind, they'll have a mix of twenty-five craft & cheap beers on tap, and even more in cans. They'll have cheap beer & shot specials."
To eat: "Pork Slope will be a bar with food, not "a restaurant with a cocktail and beer program." After working in pretty much nothing but Asian cuisine for the last thirteen years, Dale said that the last thing he wants to eat after work is rice & noodles. With the "Pork Slope" moniker, the menu will obviously have a bunch of pork-based stuff, dishes like ham & biscuits, rib sandwiches and a "porky melt" (a pork-based patty melt), alongside snacks like tater tots."
Looks like they're shooting for a summer opening, and it'll be open until 4 AM (with food served until 2) seven nights a week.
Coming Soon, Under Construction in Bars, Food, Storefronts
Reader Comments (18)
Having seen notice of this on FIPS and eater.com this morning, I knew it wouldn't be long before HPS, Dale Talde's biggest blog fan, posted its daily Dale Talde update. I was disappointed to see that he had no apparent involvement in the opening of the new ice pop place on Union St. Surely, they will offer a Talde pork-flavored ice?
@Anon I haven't actually posted anything about Talde or this place since the Know Your Bartender with John over a month ago.
Very nice. A huge step up from Aunt Suzie's.
But Talde is always somehow mentioned in some post within the last week. Just recently when you wrote about the bakery, there was the Talde name again. Come on, we all know you are dating a Talde or something, lol
The bakery post would have mentioned Talde because they will be making the bread items for the restaurant. That's pertinent info for anyone who has been to Talde and sampled their bread since it's really quite great.
I don't really understand the blog critcisms here...you people must be in the industry or something. Who cares who breaks the news first?
Let's get back to the point. That name. Is. Bad. Expected more from this team. That said, ill check it out when they open. I'll feather my hair and wear a tight white tee. Then proceed to gracefully kick some ace....mullet style.
But will they serve Pork Slap? This is important.
Wow. I'm......kind of dissappointed?
I thought this was going to be the permanent home of the "Bodega" concept he did during "Restaurant Wars" on "Top Chef" and tried to set up as a pop-up in Manhattan. The potential for creativity seemed greater there.
I love pork as much as the next guy, but I feel like we're trying to out-comfort ourselves sometimes with fun, greasy foods when, in reality, all the porchetta and duck fat fries out there are really just indulging our gluttony.
I love Dale. It'll do well. I guess the initial announcement just leaves me wanting a bit more.
Every person on every blog that has commented on this name has universally panned it-nothing I can add to that.
But if they really want a roadhouse type bar they should emulate Rodeo Bar in the city or even better go to Texas or Alabama-these guys don't seem to have a clue as to what a proper honky tonk is.
Time until Dale Talde domination of Park Slope restaurant scene: 3 months
Time until Park Slope becomes fatigued of Dale Talde restaurants: 6 months.
Who gets tired of excellent food? I certainly don't. I've been going to Al Di La several times a year for 10 years.
Yeah.....we need to separate the unexplainable hate towards Talde himself and Talde coverage (my only explanation for this seems to be "haters gon hate") from good-natured typical blog banter.
Dale Talde is a very good chef and we should extremely happy he's choosing to base himself in our neighborhood. Why anyone would think otherwise is beyond me.
On initial face value, though, I'm underwhelmed by the concept. He could do more than "pork, pork, and more pork." I might feel completely differently once I see a menu, though.
I think we need to think of this one as more of a bar than a restaurant. A bar with inexpensive beer and some snacks. I like the idea and even prefer it to another fancy place. I do like Talde very much and think the food is getting better as time goes on. This sounds like a bar that happens to sell food and not the other way around. Lighten up a little bit. This doesn't all need to be scrutinized so intently.
....but if we didn't intently scrutinize, what would be the fun of commenting on blogs? :)
I think they should just call it Mullet. Seriously.
It's a cheap bar, with some food. I like the concept. Cheap beer is not really available locally outside of happy hours, and even I get tired of paying $6 for a pint.
By any chance, did this meeting take place on April 1st?
I have to say that the more I think of this, the more dissapointed I am. This block already has two bars, High Dive and Beauty Bar. A good quality, not too expensive restaurant with good cocktail/beer options would have been nice. Something like Thistle Hill - would have been perfect for this spot.
I love the name. Seriously.