We celebrated last night at Talde, one of my new favorite restaurants in New York, and probably my favorite restaurant in Park Slope.

I don’t think I’m alone when I say the fried rice will change what you think about fried rice. And while I’m a huge fan of Dale Talde’s take on korean fried chicken, the char siu smoked pork ribs with watermelon and hot mustard had the perfect balance of salty and sweet, with just enough heat.

As for what we were celebrating, more on that later.