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Executive chef and co-owner Dale Talde on the food: The menu at Talde is basically comprised of my favorite things to eat. We're calling the cuisine "Asian-American," and I don't care if "fusion" right now is a dirty word because I'm going to embrace it, because it's who I am. Some of my favorite dishes are the black bean fluke — it's a black bean brown butter that we sauté with pan-fried fluke, local from Long Island, and a smoked pork shoulder that we're smoking for about 18 hours, really low and slow. We glaze it with a mustard and smoked miso marinade.

Co-owner David Massoni on the space: John, Dale and I fell in love with the space for a multitude of reasons, partially it being on a corner, and partially because we had a blank canvas to work with, but more importantly, cause there was some history to it. The space had been, from about 1920 to 1950, a really popular bar in the neighborhood called Rattigans. We went with the idea of looking for different pieces that we could bring into the space to make it feel like it had always been here. We found this great collection of antique carved wood that we've used throughout the entire restaurant space. We've got a great open kitchen with six seats at the kitchen bar, so you can come in, sit and watch Dale and the cooks put together all the different dishes. And one of the other design elements we really wanted to use were these large booths to create some intimate spaces in the large room.

Talde on the connection to the locale: Our intention for this restaurant was to always be part of the neighborhood. Hopefully the neighborhood will take ownership of this restaurant, and say hey, Brooklyn and more importantly, Park Slope and Seventh Avenue, stand strong in the culinary scene.

For more information, visit www.zagat.com/buzz.