FROM OUR RESTAURANT THIS WINTER

Our menu currently features sustainable produce and all natural meat from several area producers including Fiedler Farms, Heartland Family Farm, Poplar Ridge Farm, Viking Farms, Harvest Moon Farm, Meadowlark Farm, Wib's Grits, Fischer Farms,Capriole Farms Goat Cheese, and Newsome's Country Ham.

Now viewable online, our bar menu offers the opportunity to enjoy Dave's cooking in a more relaxed style.

Here is a recent review of our summer menu from Indianapolis Monthly's weekly newsletter, "The Dish"...

On Saturday We Ate At...
Restaurant Tallent, (208 N. Walnut St., 812-330-9801). The evening began with a pre-dinner drink at Grazie (106 W. 6th St., Bloomington, 812-323-0303), where the Pink Flirtini—Stoli Razberi, Cointreau, pineapple, cranberry, and lime juice topped with a champagne float—was as fun and frilly as the name implies. But around the corner at Tallent, we got down to business, sampling James Beard-nominated chef Dave Tallent's summer choices. Among the first course offerings, fried green tomatoes layered with chilled Maine lobster salad and lemon and tarragon aioli were so flavorful we were tempted to order another round, but instead moved on to wild King salmon, flavored with zingy horseradish mustard and served alongside a garnish of pickled cucumbers, beets, and new potatoes. We were intrigued by the smoked chicken waffle—made with Schacht Farms chicken from Bloomington—and bacon-braised kale, but instead went with the Fiedler Farms pork, served with a barbeque-like marinade, a cake of chorizo polenta, and cooling lime and basil corn relish. A dessert of Dark and Stormy cake—rum cake with ginger and lime sorbet—was delicious and different, but a fight nearly broke out at our table over who would get the last bite of blueberry cornmeal cake with smooth and luscious sweet corn ice cream.