Gourmet Magazine

Restaurant Tallent was just listed in Gourmet magazine as one of the best "Farm to Table" restaurants in the country...

RESTAURANT TALLENT
The husband and wife team of David and Kristen Tallent have combined their Culinary Institute of America educations and Hoosier heritage to create a thoughtful restaurant with no pretensions. Here, every day is foie gras day, be it seared, grilled, or in a torchon. Pork belly and elk loin coexist with thyme-crusted tuna and such meatless dishes as a crisp quinoa cake with artichoke, fennel, roasted beets, and porcini marmalade. The mac and cheese may include truffles, the bacon may be lamb, and the desserts should not be skipped. 208 N. Walnut St., Bloomington, IN (812-330-9801)


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