TALDE Miami Beach dishes feature a variety of market-driven ingredients and local Floridian products, combined with Chef Talde’s talents and sense of fun. Signatures from the menu include Pretzel Pork and Chive Dumplings; Korean Fried Chicken; Crispy Oyster-Bacon Pad Thai; and Whole Red Snapper roasted in banana leaves and served with moo-shoo pancakes.
To complement the menu is a cocktail and beer list created by Partner John Bush that continues TALDE's East-meets-West spirit. Partner David Massoni has also curated a wine program featuring Old and New World varietals that pairs perfectly with Chef Talde's cuisine.
The ambience at TALDE Miami Beach pulls directly from the personalities of its three owners where the grit of an Asian street market meets the allure of a back-alley speakeasy meets the anti-establishment art of Mafioso rap culture. This unlikely confluence, this collision of different worlds is the soul of Talde. Designers Workshop/APD brought this to life by combining natural materials, like weathered brick, oiled steel, and worn concrete with found objects, like the large shipping container set in the middle of the dining area, and by collaborating with Brooklyn-based artist Ewok whose work compliments this unique vibe.
Another focal point of the restaurant space is the six-seat chef’s counter with views into the open kitchen, where guests can watch and interact with Chef Talde and his team as they work. Food & Wine, New York Magazine and Brooklyn Magazine have all awarded TALDE Miami Beach’s sister restaurant, TALDE Brooklyn, praise for its wings, dumplings and more. It also received a 4-star review from New York Magazine and three stars from Time Out New York.