In its cozy retro space, Town Talk Diner uses fresh, local ingredients to create modern versions of classic lunch-counter food. Tickle your tongue freckles with Town Talk's tasty frickles: fried pickles with dill mustard sauce ($7). The popular kitchen sink burger comes loaded with cheddar, bacon, and Chef Tommy Begnaud's kitchen sink sauce ($12). Meanwhile, the baked mac 'n' cheese unites fontina, asiago, gruyere, and cheddar with elbow macaroni and a choice of smoked chicken or bacon ($14). Lusty gents who normally pour a shot of bourbon with breakfast can skip a step by ordering the bacon Manhattan, a cocktail of bacon-infused bourbon, homemade cherry liquor, and homemade cherry vanilla bitters ($8). Alcoholic floats include the monkey business, which fuses chocolate, bananas, peanut butter, and bourbon ($12.00) into a lazy malted river. Town Talk's bartenders are the discussion of the village, having recently claimed City Pages' Iron Bartender award for the second year in a row.
At the eatery's belly, a behemoth stone fireplace lavishes tables with a warm glow that illuminates all the eclectic decor nearby. Eyes can scan diverse adornments ranging from mounted portraits and sports paraphernalia to several flat-screen TVs broadcasting the latest game. Atop glistening tabletops, forks globetrot across international fare such as Italian pizzas, Cajun-style po boys, and thai wraps. If pairing wine's not your bag, a neighboring blackboard lists all the night's available draft and bottled brews.
Fireside also enthusiastically hosts private banquets within a full-size log cabin dubbed The Warming House. With its spacious interior and high ceilings, The Warming House can accommodate up to 52 guests for sit-down service, 70 for a mingling reception, or 150 for a contortionist convention.