Philadelphia, PA - Fall has officially arrived at TALK and owner Andrew Kochan and chef Tim Lanza have just put the finishing touches on their new fall menu. Autumn is the season of change, and this new menu is uniquely delicious and packed with savory fall flavors and textures, along with vibrant colors that brighten each dish.
New menu items include Small Plates: Butternut Squash Bisque with whey and maple espuma ($13); Green Salad with Lolla Rossa, mustard greens, broccolini, gooseberry, whipped ricotta and sunflower ($13); Crudo hamachi, green apple, fish sauce caramel, frisée, spicy peanut ($15); Quail with bourbon barbecue, sunchoke and pomegranate ($16); Large Plates: Spaghetti with shrimp, chanterelle mushroom, pilacca and tallow ($22); Roasted Cauliflower brown butter, golden raisin, mixed grains, crispy cheddar and sage oil ($20); Rohan Duck Breast duck fat roasted carrots, celeriac-apple purée and assorted grains ($28); Black Bass cassoulet, shishito peppers ($24); and Dessert: Coconut Crémeux cranberry chutney, tahini caramel, pistachio streusel ($12). See the full menu here.
TALK is also adding a taste of autumn to their cocktail program with the Weeping Fig 2.0 fig infused rye, house cynar, sibona camomilla, orange blossom ($13); Angel's Trumpet gin, sake, spiced persimmon cordial, yuzu ($13); Common Holly tequila, suze, plum, kaffir lime cordial ($14); and Devil's Ivy mezcal, maraschino, pomegranate, harissa, lemon ($15).
- Weeping Fig 2.0 fig infused rye, house cynar, sibona camomilla, orange blossom
- Whiskey Sour buffalo trace bourbon, fresh lemon juice, lemon peel
- Angel's Trumpet gin, sake, spiced persimmon cordial, yuzu
- Common Holly tequila, suze, plum, kaffir lime cordial
- Devil's Ivy mezcal, maraschino, pomegranate, harissa, lemon
Brunch is served eery Saturday and Sunday from 10:00 am - 2:00 pm. Dinner is served Tuesday through Sunday from 4:00 pm - 11:00 pm. The bar is open until 1:00 am. Reservations can be made by calling 215-515-3608, by visiting talkphl.com or via OpenTable.