TALDE Miami Beach, a neighborhood restaurant and bar featuring a creative menu of Asian-American cuisines is now open. This third outpost of the award-winning Brooklyn and Jersey City eateries by chef/restaurateur and Top Chef alum Dale Talde and partners David Massoni and John Bush of THREE KINGS Restaurant Group is serving dinner nightly, with late-night hours on the weekends, inside the oceanfront Thompson Miami Beach hotel located on Collins between 40th and 41st streets.
A native of Chicago and raised by first-generation Filipino immigrants, Chef Talde blends the tastes, ingredients, and nuances of Eastern and Western cuisines and techniques. The result is a menu that explores new, and at times unexpected, combinations of flavors.
“We want TALDE Miami Beach to be an approachable, everyday locals’ spot, like TALDE Brooklyn and Jersey City have become,” Chef Talde says.
“Thompson Miami Beach is so excited to welcome our new TALDE team to the family,” says Brett Orlando, fegional vice president, Commune Hotels & Resorts. “Its launch this November is perfect timing to celebrate our one-year anniversary and deliver yet another star chef-driven, destination dining experience for our neighbors and hotel guests.”
Embracing Miami’s energy, culture and cuisine, TALDE Miami Beach’s menu of Salads, Dim Sum, Noodles, Entrées and Sides, features a variety of market-driven ingredients and local Floridian products, combined with Chef Talde’s talents and sense of fun. Helming the kitchen is Executive Chef Janine Denetdeel who opened the Brooklyn namesake restaurant in 2012. Menu standouts include a variety of Dim Sum such as the Pretzel Pork and Chive Dumplings ($8) served with spicy mustard dipping sauce; Shrimp Shumai ($14) with Old Bay, corn and Chinese sausage; and Noodles like the Crispy Oyster & Bacon Pad Thai ($17) finished with egg, peanuts and cilantro; and Beef Kare Kare ($18) of Hong Kong noodles with peanuts and a Thai chili relish. Craveable Entrees include Whole Roasted Branzino ($31) roasted in banana leaves with turmeric, tomato and chiles; and Lemongrass Pork Chops ($24) with peanuts and watermelon nuoc mam. Must-order Sides include Everything Roti Bread ($4); Wok Charred Greens ($10)and garlic chips; and Crab Fried Rice ($17) with tobiko and jalapeno aioli.
To complement the menu is a cocktail and beer list created by THREE KINGS Restaurant Group partner John Bush that embrace’s TALDE's East-meets-West spirit with cocktails such as the Chinatown ($14) with Brugal Añejo, Laird’s Applejack, lime, amarena cherry and brown sugar; and Green Lightning ($12) made with house-infused green tea vodka, green tea, cucumber and lime. Partner David Massoni has curated a robust wine program featuring Old and New World varietals that pair perfectly with Chef Talde's inventive cuisine.
The space is reminiscent of old-school New York and has the subtle influences and grit of an Asian street market, the allure of a back-alley speakeasy, and the anti-establishment art of Mafioso rap culture.
New York-based designers Workshop/APD have brought this vibe to life with the use of natural materials such as weathered brick, oiled steel, and worn concrete, creating a unique 160-seat dining room joined by a large shipping container set in the middle of the space adorned with hand-painted graffiti- and media-inspired designs by Brooklyn-based artist, Mr. Ewok One. A 100-year old wood-carved dragon oversees the bar and lounge area with a capacity of 40, as a playful image of Chef Talde with bikini-clad models perched above the hostess stand. Guests are invited to stay and play with an old-school hip-hop, 80s and 90s soundtrack. A seven-seat chef’s counter with views into the open kitchen serves as an additional focal point for guests who want to watch and interact with Chef Talde and his team. An open-air terrace with seats for 23 allows guests to enjoy cocktails and bar menu.
Leading TALDE Miami Beach as General Manager is Peter Abbruscato, who has worked with the THREE KINGS Restaurant Group as part of its management team since 2012, leading the opening of TALDE Jersey City in February.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.