Dale Talde finds inspiration everywhere
“Tell me if this is good.”
“What is it?”
“Tell me if it’s good. Period. I don’t need to tell you what it is. I’m not feeding you poison.”
For Dale Talde, to label food is to negate it, or at least to deny its full potential. The chef at the three Talde restaurants — in Brooklyn, N.Y.; Jersey City, N.J.; and Miami Beach, Fla. — and the recently opened Massoni in New York City, has a straightforward notion of what food should be.
“Food is very black and white: It’s either good or bad,” said Talde, who was a