Talde Miami Beach to Open November 6

Dale Talde and partners David Massoni and John Bush of Three Kings Restaurant Group have finally set a date for the opening of Talde Miami Beach. The restaurant opens Friday, November 6, inside the Thompson Miami Beach hotel. The hotel is already home to Michelle Bernstein’s Seagrape. 

This is the third Talde for the chef, with the Top Chef alum vowing to bring his affordable cuisine down south. “We want Talde Miami Beach to be an approachable, everyday locals’ spot, like Talde Brooklyn and Jersey City have become. We want our locals to embrace us as a place where they can get an awesome fucking bowl of ramen at 2 a.m., or just enjoy a consistently great meal with family and friends every time they come in.”

The 160-seat dining room, designed by New York-based Workshop/APD, features weathered brick and concrete with graffiti-inspired designs by Brooklyn artist Mr. Ewok One. An additional 40 seats can be found at the bar and lounge area, with 23 seats on the adjoining open-air terrace. Diners who want a closer encounter with the chef can opt to sit at the chefs’ counter, which has views of the open kitchen. 

Talde’s cooking combines his Filipino heritage with his American upbringing, meshing the flavors of both worlds into his dishes that include favorites like spicy Korean fried chicken ($25), beef short rib kare kare ($20), braised pork shank chow fun ($19), pretzel pork and chive dumplings with spicy mustard ($10), and crispy oyster and bacon pad Thai ($20). 

Dim su (starters) include kung pao chicken wings (six for $11, 12 for $20), samosas with sweet peas, kaffir lime yogurt, and golden raisin chutney ($12), and yuzu guacamole with crispy rice and Quercia speck ($16, vegetarian version $14). 

Large plates include a whole roasted snapper ($34), lemongrass pork shoulder ($26) and a 20-ounce rib-eye with tamarind soy butter, romaine lettuce leaves, sticky rice, and gochujang caesar dressing ($75). 

Sides include wok charred greens ($12), cashew rice ($12), everything roti bread ($5), and crab fried rice ($19). 

Cocktails, created by partner John Bush, include the Chinatown ($14) with Brugal Añejo, Laird’s applejack, lime, amarena cherry, and brown sugar and the Green Lightning ($12) with house-infused green tea vodka, green tea, cucumber, and lime. ‘

Talde hosted a pop-up dinner at the Thompson Miami Beach hotel last month to preview some menu items, like his Korean fried chicken and pretzel pork and chive dumplings. The chef also recently released his first book, Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn, which intertwines stories with his recipes. 

Talde opens November 6 and will be open for dinner from Sunday through Wednesday from 6 p.m. to midnight, with the bar open until 1 a.m. Thursday through Saturday, Talde is open from 6 p.m. to 2 a.m. The bar is open until 4 a.m., with a bar menu served until 2 a.m. Valet parking at hotel is $10 with validation.