Talde at Thompson Miami Beach: "You Build on Locals"

Photo courtesy of Talde
Dale Talde and partners David Massoni and John Bush bring Talde to Miami Beach
Dale Talde is bringing his Brooklyn born-and-bred Talde to the Thompson Miami Beach Hotel this summer.

Talde, along with partners David Massoni and John Bush, has already begun work on the space, located in the southeast corner of the hotel. Although Talde is situated in what can be described as a plush resort hotel (and sharing real estate with veteran toque Michelle Bernstein), the two-time Top Chef contestant has visions of his Talde being anything but an eatery for the 1 percent.

On the contrary, Talde envisions his Miami Beach eatery as a place to grab dumplings and noodles in a casual yet elegant setting. But the chef does recognize the contrast between Park Slope and Miami Beach. "At the beach, you want fresh, bright, and light, and my food can totally translate."

See also: Michelle Bernstein Reappears With Panache at Seagrape

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Ryan Martin on 180 Degrees at DRB: "This Is an Actual Gastropub"

Categories: Chef Interviews

Photo by Lucia Pizano-Urbina
Ryan Martin: Molecular gastronomy comes to a Miami gastropub.
Chef Ryan Martin quietly took over the Democratic Republic of Beer's location at 501 NE First Ave. about six months ago, changing nearly everything about the beer hall. That could explain the new name: 180 Degrees at DRB.

Martin explains that the beer-bar-turned-gastropub has retained its DRB label because of a standing partnership. However, the name and a good selection of beer are the only two things that the chef has kept around. "I bought the DRB in June, closed it, and reopened it as 180 in September. Instead of a dive beer bar, we're a gastropub with about a hundred craft beers."

Ask Martin about calling 180 Degrees a gastropub and you'll get a straightforward answer. "This is an actual gastropub instead of a restaurant that calls itself a gastropub in Miami.

"The term is used so loosely it makes me mad. If you break down the term, you end up with 'gastro' and 'pub.' That's food and bar. Basically, in my opinion, I wanted to open a gastropub about 20 years ago, before the term existed. I wanted to open a pool hall with incredible food because I was so sick of putting on a collared shirt to get good food. When it comes down to it, to me, a gastropub should really feel more like a bar than a restaurant."

See also: Bistro Cassis: Quaint Parisian Bistro Cools Down Midtown

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Uncle Tom's Barbecue Opens in Hialeah

Courtesy of Uncle Tom's Barbecue
Uncle Tom's opens in Hialeah
Uncle Tom's Barbecue is opening up its second location today, in Hialeah.

The restaurant, which has been serving ribs and chicken to Miamians since 1948, will officially open its doors at 2200 Palm Ave. with a ribbon cutting ceremony at 4:30 p.m. City of Hialeah mayor Carlos Hernandez, along with Dennis Fantis (son of Uncle Tom's founder, Tom Fantis), will do the honors of officially marking the grand opening.

Uncle Tom's Ariel Rodriguez said that opening a Hieleah location "wasn't in the plans", until an act of sheer fate happened.

See also: Uncle Tom's Barbecue Begins Delivery Service, Donates Money to ALS Association

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Can Zak, Panther, Proper Sausages Grow Without Losing Their Souls?

Photo by billwisserphoto.com
Steve Santana prepares tortillas at South Beach's Taquiza.
There's little doubt that eating in Miami improves with each passing year. Our chefs become better at business, cooking, and sourcing topnotch ingredients.

But over the past few years, a new twist in Miami's ever-changing food scene has taken hold. It's local, small-batch producers like Proper Sausages' Freddy and Danielle Kaufmann, Panther Coffee's Leticia and Joel Pollock, and Zak the Baker's Zak Stern whose wares have become ubiquitous on menus across town.

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Macchialina to Launch Red Sauce Sundays, Open New Outpost

Photo by billwisserphoto.com
Left: Macchialina co-owners chef Michael Pirolo and general manager Jennifer Chaefsky. Right: Pirolo prepares pork ragout.
After enduring nearly a year of suffering from the construction on Alton Road, Macchialina Taverna Rustica has some exciting news to share. Not only has the restaurant's view improved significantly, but also, beginning February 8, it will debut a "Red Sauce Sundays" menu. What's more, owners Michael Pirolo (chef) and Jen Chaefsky (general manager) will open a second outpost in Asheville, North Carolina, this spring.

The duo will spend a couple of months a year at the new location, but Pirolo says Miami is still home. And speaking of home, the chef's inspiration for Red Sauce Sundays comes from the elaborate meals Italians typically serve at their houses Sunday evenings. "It's a huge production," he says.

See also: Campania Open in the Design District

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Michael's Genuine Chef Niven Patel Talks Homestead Farming

Categories: Chef Interviews

Courtesy of the Genuine Hospitality Group
Niven Patel
On his one free day each week, Niven Patel, the chef de cuisine at Michael's Genuine Food & Drink, trades his whites for work boots. His two-acre plot in Homestead at the edge of the Redland grows Tuscan kale, chard, San Marzano tomatoes, and seasoning peppers, "which taste like a habanero without any of the heat," he says.

See also: Michael Schwartz and Hedy Goldsmith Talk About the Future

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Danny Serfer on Blue Collar and Mignonette: "We Try to Have a Culture of Warmth"

Categories: Chef Interviews

Courtesy of Danny Serfer
The next Blue Collar generation: chef de cuisine Ervin Bryant, general manager Stephanie Cuervo, and chef de cuisine Derek Camejo.
When Blue Collar opened in January 2012, chef/owner Danny Serfer spent day and night at the small eatery, nurturing it like a new baby. The then-single chef said he worked all the time, taking no days off.

Serfer explains that being there 24/7 at the start of the fledgling restaurant was necessary for many reasons. "At Blue Collar, I couldn't afford a lot of people, so I was there all the time doing everything on my own with a small, talented team.

"I'm there getting dirty, and we're having successes and failures together. There's not anything I'm not willing to do. There were times I was up to my shoulders literally in the grease traps trying to solve plumbing issues."

See also: Blue Collar's Latkes Named Among the Country's Ten Best for Chanukah

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Michael Schwartz and Hedy Goldsmith Talk About the Future

Categories: Chef Interviews

Courtesy of the Genuine Group
Michael Schwartz and Hedy Goldsmith: After two decades, more like a marriage.
The Miami dining scene was rocked last week when Hedy Goldsmith announced a major life change.

The talented executive pastry chef at the Genuine Hospitality Group will relocate to Los Angeles with wife Heidi Ladell in the spring, leaving her position with chef/restaurateur Michael Schwartz come April.

See also: Hedy Goldsmith Leaving Michael's Genuine

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Biscayne Diner to Reopen With Big-Name Chef

Biscayne Diner is getting an upgrade.
We've all been there: buzzing after a long night of drinking and starved for some home-style cooking, only to end up at Taco Bell or Checker's or maybe even Denny's. Get ready to wave goodbye to late nights of processed foods and bad decisions when Biscayne Diner opens for business at the end of the month.

The venture of husband and wife Tara Nicosia and Alfredo Alvarez, Biscayne Diner will proffer traditional diner fair (think burgers and shakes) and unorthodox grub (fresh juices and hearty salads) 24 hours a day. 'Cause it ain't a real diner unless it's open 'round the clock.

See also: Bravo's Best New Restaurant Premieres January 21, Meet the Miami Restaurants

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Top Five Miami Food Trend Predictions for 2015

Photo by billwisserphoto.com
Mo' Middle Eastern flavors.
Each year brings its own food trends, and because the people at the forefront are our city's chefs and restaurateurs, we went straight to the trendsetters.

Who would have thought 2014 would be the year of oyster bars in Miami? We asked Mignonette's Danny Serfer about this trend, and his answer was simple: "That one was really all Ryan [Roman, food writer and Mignoette co-owner]. My prediction is that I will continue to follow Ryan's predictions about trends."

In that spirit, we went to the experts as we compiled our food trend predictions for Miami in 2015.

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