The Real Deal Miami

“Top Chef” alum’s TALDE launches at Thompson on Friday

Restaurant and bar joins Michelle Bernstein's Seagrape at the Mid-Miami Beach hotel
November 02, 2015 06:00PM

TALDE Miam Beach and Chef Dale Talde

TALDE Miami Beach, an Asian-American restaurant and bar, is set to open at the oceanfront Thompson Miami Beach hotel this Friday.

Aiming to become a neighborhood hot spot in mid-Beach, the restaurant is the third outpost of the award-winning Brooklyn and Jersey City eateries by “Top Chef” alum Dale Talde and partners David Massoni and John Bush of the Three Kings Restaurant Group.

The eatery will open for dinner starting at 6 p.m. The bar and lounge will stay open until 4 a.m. from Thursday through Saturday, with a bar menu served until 2 a.m, according to a release.

The Thompson Miami Beach, at 4041 Collins Avenue, launched last November. The mid-century-inspired beachfront hotel, with 380 rooms and suites, was designed by British interior designer Martin Brudnizki, and Miami-based landscape architect Raymond Jungles. The hotel’s other restaurant is Seagrape, helmed by James Beard Foundation award-winning chef Michelle Bernstein.

Chef Talde is a native of Chicago, raised by first-generation Filipino immigrants. 

“We want TALDE Miami Beach to be an approachable, everyday locals’ spot, like TALDE Brooklyn and Jersey City have become,” he said in a statement.

TALDE Miami Beach’s menu will feature salads, dim sum, noodles, entrées and side dishes, offering a variety of market-driven ingredients and local Floridian products, according to the release. Helming the kitchen will be Executive Chef Janine Denetdeel who opened the Brooklyn namesake restaurant in 2012. Menu stand-outs include a variety of dim sum such as the pretzel pork and chive dumplings served with spicy mustard dipping sauce; shrimp shumai with Old Bay, corn and Chinese sausage; and noodle dishes like the crispy oyster & bacon pad thai with egg, peanuts and cilantro; and beef short rib kare kare, made with of Hong Kong noodles with peanuts and a Thai chili relish.

Entrees include whole Florida snapper roasted in banana leaves and served with moo-shoo pancakes; and lemongrass pork shoulder with peanuts and watermelon nuoc mam.

The restaurant is geared to be reminiscent of old-school New York, with the influences of an Asian street market, the allure of a back-alley speakeasy, and the anti-establishment art of Mafioso rap culture, the release said. The space includes a 160-seat restaurant, a 40-person bar and lounge area and an outdoor terrace for 23 guests.

New York-based designers Workshop/APD created the space using such natural materials as weathered brick, oiled steel, and worn concrete, creating a dining room joined by a large shipping container set in the middle of the space, adorned with hand-painted graffiti and media-inspired designs by Brooklyn-based artist, Mr. Ewok One. Ina Cordle