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Week in Reviews

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2012_talde_1234.jpgAfter three very different meals at Talde, Pete Wells awards the restaurant one star. On one of the great dinners: "The cooking was back to its old, confident self. A fluke fillet was topped with a wonderfully complex paste of fermented black beans and brown butter; a spiral of chow fun noodles with pork and mustard greens had a springiness and a bit of crunch that were close to ideal; rib-eye in a black pepper-caramel sauce made sweet, sticky, slightly inauthentic stir-fried beef seem like a fine idea again." [NYT]


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