Edible Roadtrip: A Greatest Hits of Asian-American Cooking at Talde in Park Slope

When we sought refuge from the frigid avenue in a dark-lacquered, high-backed booth at Talde in Park Slope, there were several clues we had come to the right place. The table was adorned with chilis in vinegar, and leading off the cocktail list was the Chinatown, a rum-based concoction that reigns from San Francisco, is topped with lime, black pepper and brown sugar, and is built to go with flavors from the Orient. They still have room for New Year’s Eve dinner.