Talk has only been open since June, but even in that short time, Chef Tim Lanza has tweaked the menu. That’s because the changing seasons dictate the menu. Chef Tim and his team work with local farmers and purveyors to source ingredients that are fresh and in-season, then they shape their small and large plates around those ingredients.
So you can expect something new every time you visit Talk. Start by sharing a few of the modern American small plates with a cocktail on the side. Options might include beef tartare with quail egg and sourdough bread or peaches and foie gras with brioche and fermented almond. For your cocktail, try the Scotch Broom, a blend of Laphroaig 10-Year Scotch, tequila, yuzu, and lemongrass. After you enjoy a few smaller noshes, dig into a large plate of black pepper pasta or filet mignon.
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