The long-awaited restaurant, stationed on the ground floor of Hotel 50 Bowery, serves a full spread of innovative Asian dishes centered around Talde’s new-wave take on classic dim sum. Most prominently featured are Talde’s update on traditional soup dumplings -- ground beef and pork stuffed dumplings brimming with pho broth. “Pho is like soul food. Real soul food,” says Talde. “It warms you through and through.”
To prepare the popular dish, Talde stirs seasoned ground beef, pork, cinnamon, garlic, scallions, and fish sauce into his famous pho broth, before clarifying the stuff into gelatinous cubes. He stuffs these cubes inside rounds of house-made dough, twists them off at the top, and steams them to order -- which ultimately returns the broth to its original soupy form. Finally, he tops each dumpling with basil, shaved red onion, and pickled chili, before arranging them on a traditional bamboo serving platter.