Locally-grown David and Kristen Tallent met while working in a Bloomington restaurant 6 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 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.