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Miami New Times
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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.
Two old married folks reminisce:-- Remember Talula?-- Oh, yes. And Joan Crawford too. They were my favorites. -- No, you old fool, I mean the restaurant on 23rd Street that we used to go to.-- Oh, of course. Those Italian kids.-- Frank and Andrea Curto-Randazzo. She was some chef! Wonder what happened to her?-- She went on TV, that's what happened to her.-- No, I mean after that, and after Talula closed.-- That dry-aged rib eye was the... More »
It isn't as sexy as the slew of new multimillion-dollar establishments nestled in sun-blocking, skyscraping hotels nearby. But since opening their restaurant in spring 2003, Frank Randazzo and wife Andrea Curto-Randazzo have consistently courted locals and tourists alike with creative, well-crafted, contemporary American cuisine. There are also homespun touches thanks to influences from their Old World Italian families. Scrumptious small-plate starters, just $6 to $8, include a skillet of... More »
Duluth's feisty alternative newspaper, if it has one, probably doesn't accord a Best Outdoor Dining award in its annual roundup of the city's finest. That's one reason we don't live in Duluth, Minnesota. Miami, on the other hand, features a plethora of al fresco restaurants all year round. How can one choose among so many options? Hint: Select the surroundings with the best food, wine, and service. Talula is that place. The canopied garden patio, which seats 55, is lushly landscaped,... More »
BEST UPSCALE MOM-AND-POP RESTAURANT Talula 210 23rd Street Miami Beach 305-672-0778 www.talulaonline.com Okay, we admit it: The mom-and-pop thing is just a cute way of recognizing Talula -- because how could we not acknowledge one of our very best restaurants? The matrimonial proprietor/chef team of Andrea Curto-Randazzo and Frank Randazzo (formerly and respectively of Wish and Gaucho Room) have received plenty of press mileage on their parenting both child and highly successful... More »
At Wish in South Beach, the bold Mediterr-Asian cuisine of Andrea Curto was awesome. At both the Heights in Coral Gables and later at the Gaucho Room in the Loews Hotel, Frank Randazzo's Southwest-influenced creations were equally dazzling. Put these two inventive chefs together and what do you get? Personally, marriage. Professionally, Talula, which immediately began attracting rave reviews locally and nationally. And why not, with an intriguing merger menu of what they call "Creative... More »
Solo diners often feel uncomfortably like actors in a one-person show, with all audience eyes on the next forkful heading to the mouth. At Talula, though, singles can avoid the table and the awkward, onstage feel by taking one of five stools at the informal, inconspicuous "food bar" in the back of the room. Here eating is entertainment, but you're not the star. It's more like watching a live version of the Food Network. Overlooking the restaurant's kitchen, the bar provides front-row seats... More »
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... More »
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'" — would likely be... More »
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 special... More »
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 more... More »
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