Chefs Andrea and Frank Randazzo
Talula is the brainchild of chef/co-owner Andrea Curto-Randazzo and husband, chef Frank Randazzo. In fact, in the year since it opened its doors in the heart of Miami Beach's burgeoning arts district, Talula has become a South Florida dining hotspot, drawing tourists and locals hungry for a taste of the Randazzos' eclectic American cuisine, inspired by their shared Italian-American heritage and nuanced by flavors from Asia and the Southwest.
Originally from Vero Beach, Florida, Curto-Randazzo was raised in an Italian family, claiming that her grandmother was "the best cook ever," citing her as a direct influence on her decision to pursue a career in the culinary arts. After waiting tables to make ends meet and attending the Culinary Institute of America, where she graduated with honors, Curto-Randazzo took up residence at New York's Tribeca Grill, under Don Pintabona. It was while working there that she met Frank, her future husband and business partner. Looking to fine tune her skills, she left Tribeca Grill to work at Aja, under Chef Gary Robbins.
In 1996, Curto-Randazzo returned home to South Florida and accepted a job as the pastry and sous chef at The Heights, where she and Randazzo crossed paths again. In 1998, under executive Chef Gary Robbins, she became executive sous chef of Wish at The Hotel on Miami Beach. After Robbins' departure, she was promoted to executive chef, where her culinary talents reached a new level, garnering her national attention and eventually the cover of Food and Wine. Almost simultaneously, Wish was named "Best New Restaurant" by Esquire food critic John Mariani, received the Mobil four-star rating and a nod from The James Beard Association.
Curto-Randazzo departed from Wish and with husband Frank, opened Talula in June 2003. Heralded by The New York Times, Bon Appetit, Food and Wine, and Gourmet, Talula restaurant is an upscale dining destination with the feel of a comfy, neighborhood restaurant. Encompassing flavors from the Caribbean, Asian, Latin America, Italy and America, Talula's cuisine is an eclectic blend of both chefs' influences, tastes and culinary approaches. Appetizers range from the signature shrimp tamale to grilled Sonoma Valley foie gras with caramelized pears and blue corn cakes. Entrees include lime and marisol chile glazed black grouper with sweet sake broth, udon noodles, bok choy and shichimi togarashi and grilled Atlantic salmon served with creamer potato-smoked bacon hash, asparagus, and a dijon-garlic vinaigrette, among others.
Chef Frank RandazzoFrank Randazzo began his restaurant career at age 16 at Forest Inn, a fine-dining Italian eatery in his native Staten Island, New York . What started as a job became a passion and soon Randazzo entered Johnson and Wales University in Rhode Island, where he earned his culinary arts degree.
Randazzo's training led him to Boston where he worked in the kitchen of the The Ritz-Carlton in Back Bay and then at Providence's 3 Steeple Street. He then moved to New York where he honed his skills at some of the city's most acclaimed restaurants including Aquavit, Arizona 206 and Tribeca Grill - where he met his future wife and partner, chef Andrea Curto. Randazzo was then offered the executive chef position at The Heights in Coral Gables, Florida, where he and Andrea once again crossed paths. While there, he earned an "Exceptional" rating from The Miami Herald, was called "Best of the Brightest" by South Florida magazine and The Heights "Best New Restaurant" by Miami New Times.
Under Randazzo's watchful eye, The Gaucho Room, a South American grill at the Loews Miami Beach, earned a Mobil four-star rating and the AAA four diamond rating, as well as a "Best Steak House" nod from Miami New Times.
In June 2003, Randazzo finally accomplished his long time goal by opening his own restaurant, Talula, with wife/chef Andrea Curto. Appetizers range from the signature shrimp tamale to grilled Sonoma Valley foie gras with caramelized pears and blue corn cakes. Entrees include lime and marisol chile glazed black grouper with sweet sake broth, udon noodles, bok choy and shichimi togarashi and grilled Atlantic salmon served with creamer potato-smoked bacon hash, asparagus, and a dijon-garlic vinaigrette, among others.
In addition to his work in the kitchen, Randazzo oversees day-to-day operations at Talula.
Open for lunch and dinner six days a week, the restaurant offers a thoughtful wine list, well appointed bar, indoor seating and a beautiful al fresco patio, perfect for private parties. A Sunday Night wine program is available for aficionados looking for great wines at affordable prices. Catering is available and groups are welcome.
Talula is located at 210 23rd Street on Miami Beach, Florida. For further information or reservations call (305) 672-0778 or visit www.talulaonline.com
