By Camille Lamb
By Hannah Sentenac
By Zachary Fagenson
By Emily Codik
By Laine Doss
By New Times Staff
By New Times Staff
ANDREA CURTO-RANDAZZO & FRANK RANDAZZO
TALULA, 210 23rd Street, Miami Beach,305-672-0778
They could be Best Power Couple. Andrea Curto-Randazzo and husband Frank Randazzo individually have made big waves in the culinary world. But now they're teaming up for a new venture, Talula Restaurant & Bar, and their combined talents might well unleash a tsunami. While zooming up the culinary ladder, Andrea and Frank twice worked together before tying the knot -- at the famed Tribeca Grill in New York and at The Heights (formerly Pacific Heights) in Coral Gables. Frank then launched the Gaucho Room at the Loews Miami Beach while Andrea took over at Wish, both in South Beach and both of which brought them international acclaim. Love changes everything, of course. They married, quit their jobs, had a baby girl, and now are ready to unveil Talula by the end of this month. The name? It's a simplified version of Andrea's childhood nickname, after actress Tallulah Bankhead -- an early indication of her dramatic flair.
BEST LOCAL LANDMARK
Jimbo's on Virginia Key. A real hidden treasure and so much more than a bait shop. Pulling up by boat through Shrimper's Lagoon is the only way to arrive. It's such a cool place, the opposite of Miami's polished side. Jim Luznar opened this landmark in 1954 and it remains the best place in Miami for fresh smoked fish and cheap cold beer.
BEST CHEAP THRILL
Tourists and newcomers are always told that Ocean Drive and Lincoln Road are the best places to people-watch, but those of us who live here know that the Publix on Twentieth Street is really the place. Stroll up and down the aisles and you will see everyone you know, even those you didn't think knew how to cook. Most men don't like to go grocery shopping, but Frank doesn't mind it because the scenery is so good.
BEST NATURAL HIGH
Each time we drive back to Miami Beach we remember how pretty it is here. I grew up here and sometimes take the place for granted but Frank reminds me by talking about the beauty. From our balcony we get to see the cruise ships leave. It's the perfect view and it is so cool.
BEST PLACE TO SAVOR THE FLAVOR OF MIAMI
When we think of local flavor we think of Cuban food, and we are fortunate that Nelson DeLeon, architect for Talula and a local of Cuban heritage, took us to a place we really like -- La Casita Restaurant in Coral Gables. La Casita has a casual, friendly atmosphere where everyone is comfortable.
BEST REASON TO LIVE IN MIAMI
We were tired of the snow up north and enjoy simplicity. Miami Beach seemed like the right place at the right time. Everything is within walking distance, just around the corner. We are simple people who want a simple, laid-back lifestyle. We found it here.
CALABAZA AND MUSHROOM RISOTTO
1 1/2 pounds sautéed mushrooms (shiitake, portobello, oyster, and/or crimini)
2 cups calabaza, diced and cooked (approximately a quarter of 1 calabaza)
1/2 pound butter
1 large onion (diced small)
1 pound arborio rice
2 bay leaves
2 cups white wine
1 gallon vegetable or chicken stock (hot)
2 tablespoons lime zest
1 cup Parmigiano-Reggiano cheese (grated)
2 tablespoons truffle oil (white or black)
To sauté mushrooms:
Preheat large sauté pan over medium heat. Slice mushrooms lengthwise (be sure to trim down oversize portobellos). Add 1 tablespoon olive oil and 1 tablespoon butter to sauté pan. When butter melts, add mushrooms and sauté for 5 minutes stirring often. Season with salt and white pepper. Reserve.
To cook calabaza:
Remove skin from calabaza and dice into quarter-inch cubes, removing seeds and pulp. Place in salted boiling water and simmer until tender (about 5 minutes). Strain and cool immediately.
To prepare risotto:
Add 2 tablespoons olive oil and melt 3 tablespoons butter in a preheated rondeau. Add diced onion and sauté on medium heat until onions are tender and translucent. Add arborio and bay leaf and stir with wooden spoon until coated with butter. Add 2 cups white wine and stir, simmer until wine is absorbed. Add 1 cup hot stock at a time, stirring until absorbed. Continue adding stock slowly, 1 cup at a time, stirring very often until rice is tender and creamy. Stir in mushrooms, calabaza, herbs, lime zest, cheese, and remaining butter. Season with salt and white pepper. Drizzle in truffle oil. Serve immediately.
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