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At his pan-Asian Park Slope eatery, Top Chef (and Buddakan) alum Dale Talde elevates beloved takeout standards. You’ll find fancified shrimp toast alongside pork-and-pretzel dumplings, but one of the best examples plays on tom kha gai, the Thai coconut-milk-based soup flavored with galangal and lemongrass. Here, lobster chunks and corn kernels up the ante. Meanwhile, vegetarian ramen reinvents the formula with slabs of smoked tofu, fingerling potatoes, and plump shiitake mushrooms. And how can you ever go back to old pad Thai after shoveling down a version made with bacon and deep-fried oysters? Beat that, Seamless.com.