ABOUT RESTAURANT TALLENT

Locally-grown David and Kristen Tallent met while working in a Bloomington restaurant 10 years ago and have hardly left the kitchen since. In 2000, they both went to New York to study at the Culinary Institute of America. During their studies and following, they both worked in some of the finest restaurants in New York and Atlanta. While attending C.I.A., David became acquainted with the Slow Food Movement and found inspiration in its principle of using local, seasonal and organic ingredients.

Embracing these ideals, David decided to move back to Bloomington and, with the help of local farmers, start a restaurant with a unique Indiana cuisine. Shortly after marrying, David and Kristen began renovating the property on West Kirkwood and opened Restaurant Tallent on November 7th, 2003. After several years, Restaurant Tallent moved to its new downtown location, and re-opened in January of 2007.

As Chef, David oversees the day-to-day kitchen operations and develops the savory menu items. Kristen, the restaurant's pastry chef, develops the dessert menu and wine list, and serves as General Manager.

The menu at Restaurant Tallent changes several times throughout the year and primarily reflects what is available in the Southern Indiana region during that season. Both David and Kristen Tallent design the menu with regionally produced cheeses, fruits, vegetables and meats as the raw material. To ensure that the highest quality meat and produce is available for seasonal menu items, Restaurant Tallent works closely with local farmers and artisan food producers. Their combination of Old World culinary methods and mid-Western produce and meats results in a distinctly Indiana cuisine.

ABOUT DAVID TALLENT

David Tallent was born and raised around Bloomington, Indiana. A former Indiana University student, David worked his way through school in local kitchens until leaving for New York in 2000 to study at the Culinary Institute of America.

While studying at CIA, he worked with several chefs in New York, including Chef Jason Hicks at the French Brasserie Le Goulue on Madison Avenue in New York City and Benjamin Mauk at Cripple Creek in Rhinebeck, NY. After completing his culinary studies, David moved to Atlanta, Georgia and worked as a sous chef under Joe Ahn at Soho in Vinings.

ABOUT KRISTEN TALLENT

Kristen Tallent was raised in Bloomington, and also attended Indiana University. After a few years of working in Bloomington restaurants, Kristen moved to New York in 2000 to study pastry at the Culinary Institute of America.

She has worked at the Gramercy Tavern in New York City; with Larry Forgione at the Beekman Arms in Rhinebeck, New York; and Canoe and Soho in Atlanta, Georgia.

RESTAURANT TALLENT

208 North Walnut Bloomington IN 47404
Phone - 812-330-9801

email: info@restauranttallent.com

HOURS

Monday - Saturday 5pm - 10pm