Talula - Closed

210 23rd St.
Miami Beach, FL 33139
305-672-0778

Details

  • Sun 11:30am-3pm, Sun 6pm-10pm, Tue-Fri 12pm-2:30pm, Tue-Thu 6:30pm-10:30pm, Fri-Sat 6:30pm-11:30pm
  • $$$$
  • Banquet Facilities, Business Dining, Catering, Kid Friendly, Patio/Sidewalk Dining, Private Party, Smoking, Vegetarian Friendly, Wheelchair accessible
  • Breakfast, Brunch, Dinner, Lunch
  • Full bar
  • Metered Parking, Valet Parking
  • Reservations Accepted, Reservations Accepted, Reservations Recommended, Reservations Accepted, Reservations Recommended, Reservations Required
When Talula opened in June 2003, its culinary style could have been labeled "cutting-edge comfort food" (chef/owners Frank Randazzo and Andrea Curto-Randazzo call it "creative American cuisine"). Influences remain the same -- some dishes based on Asian ingredients, others invoking the Mediterranean or American Southwest. Most entrées run $25 to $29, or about $10 less than at other elite eateries around town. Still, most steaks cost $36 to $48, and appetizers are pricey too, so the final bill does tend to get lofty.

Related Stories (11)

  • Exclusive: Talula Sold, Eden Coming Soon -- Updated
    Thursday, August 19, 2010 at 3:14 p.m. by Jacquelynn D. Powers

    Top Chef's Andrea Curto-Randazzo, along with hubby Frank Randazzo, has finally sold Talula. The long-suffering restaurant was put on the market a few months ago, despite Andrea's brief brush with fame on Top Chef.Coming in its place...

  • Upscale Downplayed
    Thursday, October 11, 2007 at 4 a.m. by Lee Klein

    It used to be easy to differentiate between a fine-dining establishment and a neighborhood restaurant. The former's tables would be draped in white linen, the patrons in elegant attire, and the host — referred to as "maitre d'...

  • Restaurant Chefs Are Doing It for Themselves
    Thursday, February 19, 2004 at 3 a.m. by Jen Karetnick

    To paraphrase an old folk song: Where have all the pastry chefs gone? A decade ago, having a pastry chef on staff at a South Florida restaurant was both de rigueur and a badge of honor. It implied that here, at least, dessert was a ...

  • Last Bites
    Thursday, January 15, 2004 at 3 a.m. by Lee Klein

    When people ask me about my approach to reviewing restaurants, a quizzical look of dismay inevitably crosses their faces as I offer my stock reply: "Everywhere is somewhere else, and you get there in a car." They'd likely be even mo...

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