Pork Slope
Q. Why is your newest spot called Pork Slope?
A. David: Because we wanted the menu to focus on as much pork as possible. It's not all pork, by any means, but to John, Dale and I, it is definitely our favorite animal to eat. We wanted the place to be reminiscent of the places we grew up going to in the Meat Packing District, like Hogs and Heifers and The Hog Pit. Those places weren't necessarily all about pork, but it was about the wildness of the pig, the crazy debauchery of pigging out and hogging it up. And then we had the light bulb go off and said, ‘If you were going to do a pig-centric kind of barbecue place in Park Slope, why wouldn't we call it Pork Slope?’ And we're were all like, ‘that's it, that's the name.’
Q. What is the vibe of the place?
A. John: It's The Commodore meets Max Fish in Park Slope with a pool table in the back. We have TVs, but it's subtle TVs for score checkers. It’s not like everybody gathers around and watches a game.
Q. What will you have in terms of cocktails and beer?
A. John: It's going to be very brown booze heavy. We're also going to have 25 beers on tap and, if I can pull it off, 35 beers in a can. For wine, we'll have red, white and rose on tap.
Talde
Q. How would you describe Talde?
A. Dale: It’s an Asian-American restaurant where people can have a really good time, have good food inspired by a lot of different countries, but through the eyes of a Filipino-American in Brooklyn. Hopefully, people can get down with what we’re doing here.
Q. So when you say Asian-American, it’s putting two cultures together. What are some of the things that you use ingredients-wise to branch those cultures?
A. Dale: I think it’s not being afraid of using things like fish sauce and shrimp pastes and Sichuan peppercorns to season your food.