Yesterday it was announced that Dale Talde is now the chef at Thistle Hill Tavern in Park Slope and has appointed Kerwin Chu to run the kitchen. The new menu including a wedge salad, a smoked pork chop known as "The Chop" with sweet and sour onions, and a "Deli Plate" of sliced meats with house pickles and toast seems steeped in a kind of blue-collar Americana, haunted by the vinyl-tablecloth-draped ghosts of luncheonettes past. And although the Talde and Pork Slope chef has seemingly put a new school kale and chard salad on the menu, it comes adorned with both corn nuts and "slaw dressing."
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