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Restaurant Tallent Restaurant Review: Chef-owner David Tallent and his wife, Kristen, have the right formula for culinary magic. Advance planning may be required for reservations to dine in this highly sought restaurant. Begin the gastronomic adventure with chicken fried sweetbreads on a cornmeal cheddar waffle with pepper jelly and lamb quarters. Or, opt for the parsnip soup with fried shallots, pickled ramp and pear relish. Entrées, featuring locally-sourced meat, include Indiana duck with a sweet potato purée, duck confit, Brussels sprouts and sassafras gastrique. Consider the five-course tasting menu that celebrates the local farmers and artisan producers. Whatever you choose, well-trained staff can provide knowledgeable wine pairing suggestions. House-made desserts like “Paw Paw Bread French Toast” and a banana split with pecan brownie, coffee ice cream and toffee with brûléed bananas makes deciding difficult.