Slideshow: A Taste of the Menu at 'Pork Slope,' Dale Talde's New Park Slope Bar

Fried Chicken ($14 half)
Fried Chicken ($14 half)
Order it by the half-chicken (that'd be one leg, thigh, wing, and breast) or a whole (two of each), with coleslaw or potato salad. "Fried chicken is in my blood," says Talde. "My mom loves fried chicken, and we weren't allowed to eat junk food growing up, but for some reason she didn't think that was junk… She was totally cool with it."

Talde brines the chicken in buttermilk and their house hot sauce (Frank's Red Hot plus sriracha) for 24 hours before it goes into a rice flour batter and fries at 250°F "until it's basically cooked, 90% of the way through." Then when it's ordered, it's dredged in rice flour, cayenne, black pepper, paprika, and coriander before it's fried again. "Coriander is that magic spice that makes KFC taste like it does," says Talde. "Seriously."

"It's also one of those things that no one ever wants to cook at home," says Massoni. "Your house smells like oil for days, you can't just do a few pieces… you gotta eat it when you're out."

John Bush
John Bush
"I want you to walk in with $20 in your pocket and walk out full and with a little buzz," says Bush, one of Pork Slope's three owners (and the ringleader of the bar side). "Or at least a really good buzz."
Hipster Mustaches
Hipster Mustaches
"We're not, like, a mixology bar, with obnoxious hipster douche bartenders twirling their mustaches."

[Animation: Robyn Lee]

Onion Strings ($4)
Onion Strings ($4)
Onion strings are dredged in rice flour, black pepper, cayenne, and seasoned salt. "I wanted them to come in a huge pile in the basket. There's nothing worse than not getting enough fried stuff in a basket..."
BLT ($6)
BLT ($6)
Talde's BLT has thick-cut bacon, Kewpie mayo, diced tomato and shredded lettuce.
'Shrimp Po' Boy' ($12)
'Shrimp Po' Boy' ($12)
White bread toasted in black pepper butter (which is also a side dish served at Talde), spread with a mix of Kewpie mayo and Frank's Red Hot, and piled with fried shrimp. It's fully "dressed," in NOLA parlance, with lettuce, tomato, and pickles. "I like the kind of sandwich you really have to squish down before you eat," says Talde.
Cheddar Chive Biscuits
Cheddar Chive Biscuits
The breads will be baked at Du Jour bakery, opening soon a few blocks down 5th Avenue by Vera Tong and TJ Obias; Tong worked with Dale at Buddakan, when she was the executive pastry chef.

"We're still figuring out, are we going to serve the ham with biscuits and cornbread, or just one, and is it honey butter or mustard…. we'll play around with it."

Cornbread and Honey Butter
Cornbread and Honey Butter
Sweet, light cornbread, with super-soft salted honey butter. "It's kinda like icing on a cupcake," said Massoni as he slathered on a heaping knife-ful. "That's how much I end up putting on."
Tater Tots ($4)
Tater Tots ($4)
A basket of tots (also on Talde's brunch menu).