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Restaurant Tallent

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The Feed: Rocket 88 Doughnuts Closes, Devour Indy, and More

Rocket 88 Doughnuts closes, Rooster’s Kitchen opens and David Tallent hosts a Restaurant Tallent Redux.

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Toby Moreno’s Family Ties

When the young chef started studying culinary arts at Ivy Tech in Bloomington, he sought to channel his diverse lineage into his work.

Photo by Tony Valainis
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Best New Restaurants 2015: Plow & Anchor

An uncompromisingly seasonal menu with maritime influences and international accents, from South America to the Mediterranean.

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Annie Zoll's Lessons from Mom

Whether it was shrimp cocktail from St. Elmo Steak House, lasagna from Iaria’s Italian Restaurant, or tostadas from Acapulco Joe’s, Annie Zoll cultivated an adventurous appetite from the time she was 6 years old.

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Dishes of the Year: Beef Carpaccio at Restaurant Tallent

I really enjoy it when foods that are typically sweet are made as a savory dish. The rich, umami flavor of the parmigiano and the raw beef was balanced perfectly with the peppery greens. Fantastic!

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Swoon List 6.25.13

Including wafer-thin slices of ruby tuna dressed simply with oil, crushed oranges, microgreens, and tiny-diced cucumbers and radishes—among the Chef’s Daily Preparations of crudo at Restaurant Tallent.

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James Beard 2013: Let the Games Begin

Seven of Indiana’s top culinary dogs are strutting their stuff as 2013 James Beard Foundation nominees, selected from more than 44,000 online entries in 20 categories. Last week, the foundation unveiled its “long list” (421) of the year’s semifinalists—which will be cut down to the final list of nominees on March 18 during a press brunch in Charleston, SC. (NOTE: nominations will also be announced live via the Foundation’s Twitter feed.)

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Mini Review: Topo's 403

We were smitten the moment we walked through the door of Bloomington newcomer Topo’s 403 (403 N. Walnut St., 812-676-8676). The grand entry of this restored 1870s townhouse has the kind of amber, Art Deco glow that could put Instagram out of business, for starters. Then there is the high clustered chandelier illuminating deep-blue wallpaper festooned with stylized jellyfish and the whitewashed spindles of the stairway, and the hallway that opens onto high-ceilinged dining rooms with white tablecloths, tall windows, and refurbished fireplace mantels. It’s an elegant entry point for a restaurant that seems to have put just as much meticulous thought into its Mediterranean-inspired dishes. Dave Tallent, of Bloomington’s Restaurant Tallent fame, helped craft the menu, which takes some creative liberties with Greek favorites such as spanakopita (done inside a filleted rainbow trout) and skewered meat (pork souvlaki plated with plump, creamy gigante beans). Even the little gratis dish of house-marinated olives—tender and oily—are herb-flecked gems.

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Foodie: The David Tallent Show

While staying at the helm of his flagship Restaurant Tallent, which celebrates its ninth year this November, Tallent will also act as the consulting executive chef at the new Topo’s 403, developing the menu for the first year and overseeing the day-to-day chef.

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Coming Soon: Topo's 403

The building has been in the Topolgus family since 1947 and is part of the Indiana Register of Historic Sites and Structures. David Tallent of Bloomington’s Restaurant Tallent will serve as consulting executive chef and will help develop the menu, hire staff, and oversee the food.

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