Tín Tín Miami photo
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Tinta y Café is officially open after dark. The longtime Cuban coffee and sandwich spot announced on Instagram that Tín Tín Miami, its new dinner spot, opens tonight, December 19, expanding the restaurant beyond its daytime roots with dinner service and a full bar.
The launch marks a shift for a restaurant best known for its morning and lunch offerings in Coral Gables. Under the Tín Tín name, the space now operates as a full-service restaurant at night, complete with reservations, cocktails, and a menu built for longer meals.
Tín Tín Miami photo
From Neighborhood Café to Dinner Destination
Tinta y Café opened in 2005 and built a loyal following around elevated Cuban coffee culture, pressed sandwiches, and a setting designed for conversation rather than speed. The Michelin Bib Gourmand spot gained recognition for its ventanita culture, complemented by a sit-down experience, featuring cafecito, cafe con leche, house-made croquetas, and Cuban-style pressed sandwiches.
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Think of Tín Tín Miami as an evolution rather than a replacement of Tinta. The team describes it on their website as the “big sister” to Tinta y Café, carrying the same food ethos into a dinner format.
Tín Tín Miami photo
What’s on the Dinner Menu
The dinner menu is described as grounded in Cuban flavors with influences from French and Italian cuisine. Starters include malanga and shrimp bisque with poached red shrimp and chili oil, compressed papaya with serrano ham and herb oil, and a Cuban panzanella layered with heirloom tomatoes, toasted bread, crispy pork belly, pickled red onion, and mojo vinaigrette.
A Wagyu beef carpaccio can be found in a Cuban sandwich featuring lechón tonnato sauce, pickles, and sazón completa, as well as cured egg yolks. Seafood dishes include wahoo crudo with sweet potato relish, crispy canchitas, and coconut leche de tigre.
The entrees are Italian-leaning. Malanga gnocchi replaces pasta in their cacio e pepe, while ropa vieja is reimagined as a single raviolo served in sofrito consommé. Other mains include a boneless half chicken with spicy kale and garbanzo frito, pargo rojo in a tomato and white wine broth, and an Ibérico duroc pork chop paired with creamed yuca and Spanish sauce. A ribeye steak for two rounds out the menu, served with confit potatoes, bone marrow butter, and onion bordelaise.
Desserts include an olive oil cake with charred orange marmalade and honey ricotta ice cream, flan, and a coffee-driven dish featuring Maria cookies, guava mascarpone, and espresso.
Dinner Brings a Full Bar
Tín Tín’s dinner launch features a full bar with a cocktail list that combines Cuban flavors with classic techniques. Expect spirit-forward drinks like the tequila-based Rosita “La Saguesera” and the “Rubi Rosales,” featuring hibiscus and Italicus. The “Roy Maduro” is a standout, blending plantain-infused Scotch with Amaro Montenegro.
Naturally, coffee is still a star here. The “Josefina Martin Gallo” mixes vodka, Cuban coffee liqueur, toasted coconut, and espresso for a perfect after-dinner sip. The non-alcoholic options are just as thoughtful, featuring a zero-proof spritz and a mocktail mojito.
Tín Tín Miami. 1315 Ponce de Leon Blvd., Coral Gables; 305-285-0101; tintinmiami.co.
