| Columns |

Talula & Rigatoni, Oceanaire & Caymus, Gonzalo & Olé, the FTC & Me

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Talula turns Italian
Talula restaurant recently launched Buon Appetito!, also known as Wednesday pasta night.  "We wanted to give our diners a special taste of the type of food we love cooking at home for our families," says Andrea Curto-Randazzo, the Italian chef/co-owner who opened Talula in 2003 with her Italian chef/co-owner/husband Frank Randazzo. The deal is this:
$29 per person (excluding tax and gratuity) for a bottomless bowl of rigatoni dressed with Andrea's "Sunday Sauce", plus 40 Wet-Nap moist towlettes and all the tap water you can drink. No, but seriously, the refillable rigatoni comes topped with ricotta cheese and served with house-made meatballs, garden salad with red wine vinaigrette, and hot garlic rolls. Dessert is espresso panna cotta with chocolate chunk-cherry biscotti. As part of the Wednesday night program, Talula will also offer specials on Italian wines by the glass and bottle. Sounds like our kind of deal.
Talula is located at 213 23rd St., Miami Beach; 305-672-0778.

Can't say. Haven't been.
A few weeks ago, restaurateur Gonzalo Noales and his partner opened Olé Tapas & More in the Four Seasons Tower at 1441 Brickell Avenue. As the name implies, it serves traditional tapas ($5.00 to $10.00 per) -- & more, such as  tortillas, chistorras, wines and beers.
Olé is open Monday through Friday from 7:00 a.m. to 7:00 p.m. For reservations or info call 305-400-8162.

Oceanaire sails to Sonoma
Executive Chef Sean Bernal and Wine Director Jorge Morgado from The Oceanaire Seafood Room will present a five-course dinner paired with Wagner Family Wines Caymus Vineyards this coming Wednesday, October 21st, at 7 p.m.  The cost is $85.00 per person, plus tax and gratuity, for what looks to be a sensational meal. The menu:
1st Course:Alaskan King Crab Ravioli, Charred Corn, Tomato Confit & "Silver" Beurre Blanc paired with 2007 Mer Soleil "Silver" Chardonnay.
2nd:"The Puzzle ...." Arugula, Crystallized Ginger, Asian Pear, Dijon paired with 2007 Conundrum.  
3rd:Crispy Skinned Icelandic Arctic Char, Strawberries, Cherry Tomatoes, Aged Balsamic & EVOO paired with 2007 Belle Glos Meiomi Pinot Noir.  
4th:Miami Surf and Turf of Florida Gag Grouper & Australian Wagyu Strip Loin Brochettes paired with 2007 Caymus Napa Valley Cabernet Sauvignon.  
5th:A dessert surprise paired with a specialty dessert wine.
The Oceanaire Seafood Room is located at 900 South Miami Ave. in Mary Brickell Village.  Reservations are required: 305-372-8862.

This blog plus $29 will get me into Talula's Italian night
In recognition of the new Federal Trade Commission decision that bloggers, tweeters, and other networking nitwits such as myself must reveal any money, freebies, payolas, quid pro quos, and so forth that we may have received in exchange for recommendations and positive notices such as the one above, let me make it absolutely clear that I have received not a whit of a hint of a crumb of a payback: No free rigatoni, no bottle of Caymus wine, no chistorra in the mail (actually, I'm not certain what a chistorra is, but I don't think I've gotten one).
It's just a labor of love. 

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.