Talula Restaurant & Bar...
Talula Restaurant & Bar is the loving evolution of two outstanding careers, those of award winning chefs Andrea Curto-Randazzo and Frank Randazzo. A neighborhood restaurant set in an urban setting, Talula is warm, inviting and unpretentious. The color scheme is rich tones of brick red, mustard yellow and cinnabar as reflected in the comfy banquets, chairs and barstools. Whether dining in the 75 seat dining room or at the exhibition kitchen food bar, you are sure to be delighted by the culinary expertise of the chefs.

When night falls on Miami Beach, diners search for something a little more colorful, like dinner at Talula. To begin with appetizers ($8 - $18) include tartar of ahi tuna with serrano chiles, cucumber, crispy rice and trout roe, or Caicos conch ceviche served with citrus-ginger marinade, avocado, tomato and yuca chips. Grilled shrimp tamale with fava beans, roasted poblano chiles napped with a teardrop tomato vinaigrette, and Cascabel chile crusted barbecue quail served with sweet potato agnolotti, oyster mushrooms and a brandy porcini demi glace are sure to put all five senses into gear.

Entrees include several delicacies from the sea like crispy skin local yellowtail snapper with sweet potato – wild mushroom risotto, wilted organic arugula and kaffir lime butter, lime and marisol chile glazed black grouper with sweet sake broth, udon noodles, bok choy and shichimi togarashi, or grilled Atlantic salmon served with creamer potato-smoked bacon hash, asparagus, and a dijon-garlic vinaigrette. Dry aged black angus ribeye is priced by the ounce and served with pancetta and aged cheddar smashed potatoes, swiss chard, brown ale-battered onion rings and a Cabernet demi glace