Talde

Ok first good thing open late, bad thing VERY limited menu late night. but what they do have taste good… so I give 4stars for taste, service, n availability/​hours.

We ordered 3 appetizers, 1 Noodle plate and 1 main dish.
Apps:
Garlic Shrimp was good, but only brought 4 Shrimp on a bed of salad.
Short ribs were very tasty.
Kung Pao Wings We’re the Best! Really tasty and great texture.
Bacon Noodles were not all that…
Churrasco was probably the most disappointing. Tasted like pot roast meat. It was definitely not skirt steak, churrasco.
Over all on the salty side and not a cuisine I really like. Also, Service was a little slow.

Talde is a fun spot and was even better since it was in the hotel we stayed at. The managers took good care of us since we were a big group.
The food is good all around although a bit on the salty side. We ate family style and got the following and I think it was general consensus that we over ordered. Id recommend any of these.
Kale salad — get this!
Pretzel pork dumplings
Kung pao chicken wings
Charred short ribs
Oyster pad thai
Crab fried rice
Great asset for the Confidante hotel, really liked the décor too. Kudos to Chef Talde!

Came here for my sisters birthday dinner. The place is tucked inside of a vintage hotel on the beach. As soon as you walk in you’re greeted by a hip, urban vibe accompanied by a dim lit hallway with old school hip hop posters on the side of the wall. The restaurant itself has a very rustic feel to it, but classy at the same time. Started the night off with a Monk in the trunk amber ale, accompanied by Talde’s famous delicious chicken wings. After the wings were devoured, the waitress bought out the Roasted Chicken Laksa. Which is basically a mild coconut curry served with chicken and rice noodles. DELICIOUS… The vine of this place really set the bar high, the combination of dim lights and the DJ spinning nothing but hip hop classics were a match made in restaurant /​night life heaven, something that reinforces Miami Beach for what it truly is.

The food is delicious as expected. Although I was expecting the menu to include a Filipino dish of some sort. Regardless the food is flavorful and bold. I love a chef who is not afraid to season. We ordered the Vietnamese garlic shrimp salad, Kung Pao chicken wings, laksa, and crab fried rice. All were delicious but next time, I would opt for a lighter soup option like the won ton. The laksa was just a little too heavy for our meal plan.
While our server Kathleen was delightful, our busboy seemed to be annoyed with having to work tonight. Also, the bartender or bartendress could do without the eye rolling in front of the customer while he or she is speaking to her. Regardless, the restaurant still gets a 5 because of Kathleen and the food. I’m just a stickler for good service, especially if you’re going to be in the industry.

Bring an appetite, as this great Asian fusion spot in the Thompson Hotel is not for light eaters. It has roots in Brooklyn and Jersey, great, hearty portions, and a few heavy-​hitting cocktails, too.
Set as though you’re entering a subway station –gettin’ on that train to NYC – there’s a bit of an emphasis on fried food here – very strong Korean fried chicken in a spicy yogurt sauce and fried oysters atop Pad Thai stood out. A big kale salad starter pleased our group, and spicy Kung Pao chicken wings came with a side of warm napkins (to clean those fingers).
Not cheap, but we didn’t have a false step amongst all the dishes we tried, and service is warm and great. Reservations essential.

Just OK. Trendy upscale atmosphere but I was underwhelmed by the food. The menu was limited. We enjoyed the tuna tar tar but the Yuca guacamole was a strange textural. We also split the pad Thai and the noodles were under cooked and greasy.
I would try it again but not order the Pad Thai– the table next to use had the fried chicken and it looked amazing.

I am in absolute shock still. I was dubbed in charge of finding a place for the boyfriend’s step sister while she was in town for a convention. I started to panic because I didn’t pick any place in particular beforehand so I didn’t make any reservations which felt like a dumb move on a Friday night in South Beach. I found this place and scoped it out on Unilocal as much as I could before suggesting. I pulled into the Thompson hotel and I guess what stinks is paying for Valet to eat here, it was pouring so maybe if the circumstances were different, you can avoid that charge.
We entered the hotel and the restaurant was to the right once you entered and you are directed down a long hallway with mirrors at the end. I fell completely in love with this. Felt like prohibition of some sorts, like a hidden gem or underground club. Walked inside to a dim lit place and friendly staff. And although I made OpenTable reservations, the place was not packed so they sat us about 20 minutes early.
Sat down and our server introduced himself and grabbed our drinks. I was the only one who ordered a hard beverage and I am so glad that I did. I got the Green Lightning and it was insanely refreshing and delicious. Which would go perfect with the large amount of food I was about to indulge in as well. Our server suggested that their menu besides the starters we’re all served in a sharing manner. So we took him up on that and ordered a starter and 3 other dishes.
We got the Shrimp and Bacon dumplings and we all agreed that these were our absolute favorites, if I only had ordered one thing, I would have doubled up on these for sure! Second were the crispy KFC (Korean Fried Chicken) I loved the sauce with the slight kick. Third was the Crab Fried Rice which was probably the best fried rice I have ever had. Loaded with crab, egg and fluffy rice. It all just melted in your mouth, I couldn’t stay away! Finally, the Buddha Noodles arrived and these were a perfect fit in our selection. They were cooked perfectly and the sauce alone was absolutely delicious.
After investigating on Unilocal,I found that the dessert with the Capt Crunch on top was the most interesting and had to ask what was in it. After realizing that it came in the same size bowl as the Buddha Noodles and was mostly shaved ice, we decided to pass but still went with the Pretzel and Potato Chip Shortbread Cookie. Personally, too much chocolate for me, super, super rich but my boyfriend and his sister loved it. The perfect amount of salt and sweet. If you knew me well enough, I’m not a sweets person so I found that the best part was the salt on top of the chocolate and the Cookie underneath made of pretzels and chips. I would definitely try this just for fun.

Thanks to a recommendation from a friend and an improptu stay-​cation at the nearby Croydon Hotel, my husband and I tried out Chef Dale Talde’s Pan-​Asian eatery in the Thompson Hotel on 40^th & Collins Ave last night.
We knew it was going to be good — Unilocalers have been raving about this place.
Décor is dark and has a street/​old school hip-​hop vibe. Dimly lit as we walked in, «The Freaks Come Out at Night» was blasting. I remember when this part of the beach was a complete dump. It’s nice to see how hip it is now.
Hostess was extremely sweet and accommodating. We had an 8 pm reservation and were seated right away.
They did not have the Châteauneuf-​du-​Pape we wanted off of the wine list, but our waiter sent over the sommelier and recommended a bottle with similar grapes (that was actually a California wine). The wine was on par with his recommendation.
We ordered the Yuzu Guacamole ($ 15), Pretzel, Pork and Chive Dumplings ($ 10), Kung Pao Chicken Wings ($ 11), Buddha Noodles ($ 15) and the Crab Fried Rice ($ 18).
The Yuzu Guac was our favorite by far — the jalapeño and crispy rice may have been the best I’ve ever had. Pork Dumplings were good (wasabi in the mustard was a nice surprise). Kung Pao Chicken Wings weren’t that special — good but not great. Buddha Noodles were tasty but the portion was quite small. Crab Fried Rice was good, much more «fishy» than we expected and the consistency was more like steamed rice.
Our waiter was nice but kept disappearing. We waited a long time in between orders and for our check. We found it pricier than the 2-​dollar sign rating on Unilocal,and also, be aware 18% gratuity IS INCLUDED (like in most places on the beach) but isn’t really clear when you receive the bill. I accidentally almost tipped on top of the included charge.
All-​in-​all we would go back, but it’s not going to be one of our regular haunts.

Went to Talde located inside the Thompson Hotel for a late night SOWFF afterparty. I can’t say enough about the cool décor and music. You feel like you have stepped into another time and space and forget you are steps away from the ocean. The 90s music is way cool and the décor especially the shipping container turned booths in the middle of the restaurant is so unique. They had some appetizers from guests to try including tater tots with siracha aioli.
They host something similar to this private party every week called Late Night Noodles where the restaurant condenses the menu and stays open until 4AM on Thursdays, Fridays, and Saturdays. We decided to grab a seat at the event and order off the Late Night Noodles menu. We split the Buddha Noodles– served in a Chinese takeout container. The noodles and vegetables were cooked perfectly and despite the fact it had some sort of oil sauce it was never greasy. There was a perfect balance of spice and heat and we almost couldn’t finish it the portion size was just right.
Miami has seen an increase in Asian street food lately and Talde is at the top of that list.

Wow! Just simply Wow!
Review for a special occasion private party with a presentation that is not on the menu.
Picture an intimate dinner of 25 of adventurous diners. With the least amount of preparation we are gathered together in the bar area, to meet and mingle. The host calls us to the table and what a table it is… the length of the entire dining area loaded with food ON THE TABLE. No plates. No forks. No assigned seating. Just a pile of shrimp, fish, pork belly, chicken and veggies draped over a bed of beautiful rice. Not sure who was more stunned, the guest or the other diners,
Post introductions, we are told to eat Filipino style and enjoy. I must confess… I had already sneaked a nibble of deep fried pork belly to the great joy of my tastebuds.
Random thoughts of different bites — snapper (?) to perfection. This may have been the most simple portion but exquisitely done. The least flavor bang but perfectly executed. I could eat this every single day of my life. Shrimp — well seasoned, cooked perfectly. Chicken — for real??? OMG How? No Really, I could spend the rest of my days learning that magic. Freakin addictive. Green beans — different flavor but equally addictive. Some vegetable mush/​eggplant (?)/​squash (?) possible root — really!!! We all want to know. What? How? Yes! Light pickled veggie/​root. Awesome balance. Complimented with vinegar and hot chili dip and «Don’t Fuck up the» rice. My only regret if not being able to eat more.
So for the reverse review– Have you ever eaten something and woke up dreaming about it. Yup! This special night included meeting Dale Talde and having a few minutes of friendly banter. But socially awkward here, I had not watched Top Chef, I didn’t know about Brooklyn or Chicago or even the book. The art and atmosphere was dark and irreverent, not in your face Asian but a boldly splashed about in the dark, conex chic gallery. In the morning, with pork belly dancing in my head, I start to read the cookbook, wiki and binge watching the 1^st 6 episodes of Top Chef, totally wrapped up in who is this guy. (Hint — TC doesn’t really give him enough airtime to really show off his talent.) All of it, the food, the presentation, the art, the atmosphere all came together.
But now we get to the «who is this guy» part of the story. Are we just going to rehab some Top Chef clips. — No! What is important is the wild and authentic story that drives him to want to cook really bad ass food. Like many of us, he draws deeply on his ethnic childhood (n his case Filipino) commingled with Americana trash food (in all the best ways). Dale brings his unique vision to life in the playground of food and we all get to play along.
Thank You! Looking forward to coming back.

3.5, rounding up because I can’t stop dreaming of those chicken wings!
Talde (pronounced Tal-​dee) is located inside the Thompson Hotel. Enter the lobby, pass the hotel check-​in desk and it’s on the right hand side. The entrance is merely a wall opening leading you to a hallway that progressively gets darker as you walk through it and the music gets louder. Loved this. None of it is obvious from the lobby and thus, unexpected. You can’t help but be transported elsewhere, there is nothing «South Beach» about it. Great touch! By the time you reach the hostess stand, you’ve basically walked through some sort of short, narrow, subway alley full of vintage (rap circa mid 90s) flyers plastered unto the walls into this very cool secret restaurant. Can’t rave about it enough!
Met our friends at the bar and sat soon thereafter. The chairs are not the most comfortable. Thinking next time I will request a booth if possible. Service began furiously and immediately: menus, water, silverware, specials, etc.
THE FOOD
BENTONS BACON DUMPLINGS shrimp, kale, soy-​chili vinegar– these had the potential to be outstanding. Love everything about them, but when I finally tried them they were an odd combination of hard and gummy on the outside outer ends– basically not evenly cooked.
KUNG PAO CHICKEN WINGS peanuts, house-​made buttermilk ranch. Go ahead and order the dozen. The sauce on these babies is addicting. Please just bottle it up and sell it so that I can add it to everything on a daily basis. Here’s a tip, ORDER THIS LAST. Once you’ve had these, nothing else will measure up.
YUZU GUACAMOLE crispy rice, la quercia speck Good, but would have liked more speck or less yuzu. It wasn’t balanced, but something I would try again.
CRISPY OYSTER & BACON PAD THAI egg, peanuts, cilantro, chilies. I was very excited for this, but one bite in and the first oyster I bit into was bad. Tasted like solidified salt water and ruined my palate for a bit. I skipped the rest of the oysters (even though I LOVE fried oysters usually) and ate just the noodles. Not sure if the whole thing works, but did enjoy the pad Thai.
KOREAN FRIED CHICKEN spicy kimchi yogurt, grapes, mint. On the heels of trying Finka’s and La Mar’s…this one just didn’t hit the spot. The chicken just wasn’t as crispy as I wanted it to be. Then again, after those chicken wings…
LOBSTER TOM KHA coconut milk, rice noodles, corn. Flavorful, very good.
HALO HALO Topped with Captain Crunch and tied together with condensed milk, this was different than any dessert I’ve ever had. Much better than Bazi’s Halo Halo.
PRETZEL & POTATO CHIP SHORTBREAD COOKIE salted caramel chocolate ganache. The winning recipe from the Cookie Monster challenge on Top Chef. A little too decadent to have a lot of it, but great in small doses. A must try!
By the time we left, the place was packed. In typical SOBE fashion (even though this is technically Mid Beach), the crowd on this Saturday night was mixed with the usual suspects: models pretending to eat, lost looking tourists with some of us locals and bachelor/​bachelorette parties thrown in there for fun .
Overall, I loved Talde’s super cool vibe. Listening to Biggie, L.L., and 2 Live Crew while dining is not an everyday occurrence. Service started off strong, but once the last entrée was brought out we had to play the catch-​whoever-​walks-​by game to get new plates, utensils, water, etc. On paper, I thought this would be a slam dunk, but several of the dishes fell short. I will return, though. There is still much more I need to try, including the late night Midnight-​4am munchies menu and happy hour specials. That sounds like fun! And there is also those chicken wings… again!

I went to Talde twice while staying at the Thompson, and I am glad I went back a second time.
First time, I wasn’t so happy with what I had. The wings — OK, but a little greasy/​salty and not exactly the amazing flavors I had read about. The crab fried rice — I was eating alone, and it really was too large a portion for one person. They should offer a half order for people dining alone. Honestly, the crab tasted out of a can, and the aoli/​spicy mayo sauce was really the only thing adding a decent amount of flavor. The brussel sprouts– I LOVED them, but they are a different take on brussel sprouts – definitely more vinegary tasting with a citrus note.
The second time was MUCH better. I had the green tea specialty cocktail (very good!) and the short ribs appetizer (also delicious and tender). For my main course, I opted for the wonton ramen. I am a ramen snob after living in NYC for 20 years and DC for 5, I have had my share of good and bad ramen. This was definitely good-​flavorful broth, decent amount of pork, nice greens (kale), and the wontons added additional deliciousness! YUM!
The wait staff were attentive both times. The place definitely has a Brooklyn hipster vibe, and the music is a nice touch. I would recommend Talde.

First time here at Talde. Very cool, hip bar with old school rap playing. Great beer selection. We sat on the patio since the weather was so nice.
Benton bacon dumplings ⁴⁄₅ stars
Korean Fried Chicken ⁵⁄₅ amazing
Oyster and bacon pad Thai ⁴⁄₅ yum
Brussel sprouts ⁵⁄₅
This is our new favorite place in Miami Beach. Will definitely come back here again for drinks, dinner or both. Best Kfc I’ve had yet.

Talde is serving up some unique and tasty dishes at the beautiful Thompson Hotel in mid-​beach. The entrance is a bit hidden off the hotel’s lobby, and down a dimly-​lit corridor, but once inside, you feel as though you’ve discovered a hidden gem in the middle of Miami Beach.
The menu has plenty of Asian-​fusion favorites, but Chef Dale Talde has put his own spin on them with unique flavor combinations. Plates are meant to be shared (and some are on the smaller side), so don’t shy away from ordering a couple different options for the table.
We tried the pretzel pork and chive dumplings, served with a spicy mustard dipping sauce. A typical Chinese dumpling filling made pretzel-​style with a chewy-​with-​a-​bite wrapping, theses were very tasty. The yuzu guacamole was also another tasty appetizer. These are crispy rice sections, topped with guacamole made with yuzu, with some speck (cured ham) thrown in (the non-​vegetarian option). This dish was really tasty, but a bit too difficult to eat (don’t shy away from the knife and fork with this one).
For our main course, we opted for the crispy oyster and bacon pad thai, which was a relatively large portion that was perfect for sharing (and leftovers!). A delicious bowl of pad thai, mixed up with the traditional eggs and peanuts, but kicked up with the addition of some spicy chilies, bits of bacon, and topped with a half-​dozen yummy fried oysters. If you like any of those ingredients, this should be a must-​order! We also tried the brussels sprouts, which were nice and crispy, but a little on the dry side.
Cocktails at Talde are also on point. My friend had the bartender create a delicious pineapple-​based cocktail for her, but we didn’t get the name. It was damn tasty. I opted for the Green Lightning, made with green tea-​infused vodka, cucumber, green tea, and lime. It was also really good. Order your drinks at the bar to see the bartender in action, and check out the hidden spotlight in the bar for a cool show.
Overall, Talde is bringing it with the Asian-​fusion flavors in mid-​beach. Prices are reasonable, portions are perfect for sharing, and the location is cool too. Top it off with a friendly and attentive staff, and you’re in for a great dining experience. I’m looking forward to trying more of the menu on future visits!

300^th review! I absolutely loved Talde! Talde Miami Beach is the latest addition to Dale Talde’s growing restaurant empire. Yes, I confess I am a Top Chef fan. Chef Talde’s fist restaurant in Brooklyn had always been on my radar on visits to NYC, but going to Brooklyn from Manhattan on our short visits always seemed like such a trek. Luckily, traveling from Davie to Miami Beach seemed a little easier!
Located inside the Thompson Hotel, I would describe the décor at Talde as «funky Asian». The lighting is low and when we were there the music was modern hip hop. We were there Christmas night with our kids after a Miami Heat game and were dressed very casually. Maybe it was the time of year or dining hour (6:30) but there were plenty of other kids there and other diners were pretty casual as well.
I absolutely adored the food. We shared all the dishes family style so we got to try a variety of appetizers, entrees, and noodle dishes. Most dishes were packed with flavor! Not every dish was perfect, but the great dishes really made up for any weaknesses. Warning: I would not dine here if you do not like spicy food. Most of the food here does have a kick!
Dishes I Loved:
Bentons Bacon Dumplings ($ 8)-these had a soft dumpling outside, shrimp on the inside, bacon pieces on the outside, and a soy-​chili vinegar sauce. Loved the crunch the bacon gave the dish & the slight sourness of the sauce.
Kung Pao Chicken Wings ($ 12/20)-might have been my favorite! The wings were fried to the perfect crisp level but miraculously were almost greaseless. We ordered the sauce on the side as two of our diners were afraid of the spice. Oh! I could have slurped up that sauce with a spoon! It was the perfect combination of sweet, spicy, and savory. We had plenty of the Kung Pao sauce for dipping and it also came with a ranch sauce to cool your palette. A perfect pairing!
Chow Fun ($ 17)-made with braised pork, this Chow Fun is presented unlike any Chow Fun I have ever had. It is one long noodle roll over the broth and meat. This was one dish that was not spicy but still full of flavor.
Crab Fried Rice ($ 17)-with plenty of crab and a fabulous flavor, this dish is delicious. It is not spicy until you hit the jalapeño aioli. Addicting!
Dishes I Really Liked:
Pretzel Pork & Chive Dumplings ($ 8)interesting, but the noodle outside was a little stiff for me. I also would have enjoyed some traditional dumpling sauce with it instead of the spicy mustard sauce that came with the dish.
Charred Salmon ($ 25)-honestly, this dish was prepared perfectly and the sauce was wonderful. I am just not a salmon fan. However, if you like salmon, you will love this dish.
Dishes I Liked:
Charred Short Ribs ($ 15)-good, but not as flavorful as some of the other dishes. I really did love the Asian pear slices in between the slices of meat.
Skirt Steak-​very good, but a pretty small portion for the price ($ 36). I liked the sticky rice that accompanied it.
Dish That Missed the Mark:
Korean Fried Chicken ($ 23)-I am not sure if this was the recpie or execution, but the chicken itself was not prepared well. The breading was super thick and the chicken was a little dry. To me, the sauce did not seem Asian inspired. It tasted more like a spicy buffalo sauce.
Service was a bit uneven. Our server started out like gangbusters. At the beginning she spent tons of time with us. She was very friendly, described menu items, and was very accommodating about special requests. She even entertained us with stories about Chef Dale when we expressed disappointment that he was not in house (he had just flown back to Brookyn the night before after being here a month!) For example, she described which dishes from the menu Dale cooked on Top Chef (Chow Fun and Korean Fried Chicken). Also, she discussed how many of the staff members from the Brooklyn Talde came to Miami Beach and how one of the staff members won a recipe contest in order to do so. That recipe is now on the menu (one of the samosas).
After our auspicious beginning however, we barely saw our server again until it was time to get the check! Our dishes came out as they were ready, which was fine. However, one dish, the Bacon Benton Dumplings, were forgotten until we reminded the manager when he stopped by our table. At times, our small table got so crowded with dishes that perhaps a bit of time between dishes would have been beneficial. Also, staff had to be reminded to fill drinks. Warning, no matter how good or bad the service is, there is a 17% service charge.
Yes, a few glitches, but overall the delicious complex Asian flavors at Talde won me over. Plus, prices are not too bad for a trendy South Beach restaurant I think the next time I go it will just be with my 11 year old as it was really too much spice for Husband and 12 year old. However, my younger son and I look toward to trying some of Chef Dale’s other creations. Hello Crispy Oyster & Bacon Pad Thai!

On Christmas day we decided to visit Talde after going to see the Miami Heat play at the AAA. I felt very underdressed, still wearing my Heat outfit but everyone tried to make our whole family feel welcome. We had 6:30 reservations and we were seated immediately. The wait staff were very friendly. We decided to try a bunch of appetizers and a couple of entrees.
We ordered Pretzel Pork & chive Dumplings which are fried and very crispy. I found the crispiness overpowering. We also got Kung Pao Chicken wings which were also deep fried. They normally come with a spicy, and I am told delicious sweet & sour sauce but we ordered it on the side. It was a little too spicy for me. My favorite appetizer was the Charred Short Ribs. The flavor was excellent except for the one piece that was a little too charred (burnt). We also ordered the Bentons Bacon Dumplings with shrimp, kale and soy-​chili vinegar. It took a long time to be delivered (I think they forget that we ordered it). We also ordered the Chow Fun with braised pork shank which was served in a dish with the noodles wrapped in a circle. We ordered it without the pickled mustard greens. The flavor was excellent and we enjoyed it very much (one of the best parts of the meal).
For our entrees we ordered the Korean Fried Chicken which was good but nothing to write home about. It was perfectly cooked, tender with a crispy skin. My two favorite dishes were the Charred Salmon ($ 25) with black bean brown butter, edamame and clementine and the Skirt Steak which we got with just sticky rice. Both dishes had excellent flavor. There was not enough skirt steak for $ 36.
Overall the food was good, creative and not too expensive for a Top Chef restaurant. The service was very strange because it was served as it was ready with some appetizers were brought to the table after some of the entrees arrived. They forgot some of the foods that we ordered and way too many times our glasses sat empty on our tables (no excuse for this).

Asian Fusion, totally my style!
As soon as we got in, I felt that place is amazing. Nice tunes, modern design and very friendly staff members.
Cocktails for appetitive — they were strong but do delicious!
We ordered everything to share between the 4 of us, for starters we gave spicy tuna tartare which was incredible and fried gyoza — really good too.
Mains were blackened salmon, my absolute favourite of the whole night, even my boyfriend who doesn’t like salmon was like I love that. We also had a sweet potato noodle stir fry and a thanksgiving style ramen — a bit weird when you think about it but really good! The lobster ramen wasn’t something I was impressed by at all, way to fishy and I do like lobster…
Totally head back here if I ever will be back in Miami!!!

The Thompson couldn’t disappoint me this past weekend and Talde continued to make me swoon!
The ambiance brought me right back to my NJ roots, just enough touch of «home» for my long weekend vacay. The walls are dusted with graffiti and they’re constantly enticing you with throwback beats from Q-​Tip to Fugees to Nate Dogg and Warren G (Mount Up!).
Loved all the food. Before I could finish my sentence to my husband about my hangover and loving that we were eating greasy and comforting chive dumplings, Chef Dale Talde himself chimed in. It was the second night of their opening weekend and Chef Talde plans to be in the kitchen for at least a month to get the place started. He said his inspiration is comfort food and my god it’s comforting.
—–
Dim sum dishes:
–Pretzel Pork and Chive Dumplings — a must have, crispy and warm accompanied by a «just enough heat» spicy mustard.
–Kung Pao Chicken Wings — my favorite by far. The flavor was just what I wanted — sweet and savory, salty and spicy. Oh yeah and buttermilk ranch dip — yum.
–Shrimp Shumai — the broth it came in had bits of chorizo. Nice and big Shumai too.
** all were great portions for sharing although I could have done about 10 more wings**
Entrée we split:
–Oyster and bacon Pad Thai!!! — unreal. The bacon was fatty and the oysters were a good size and fried. The flavor of the noodles was perfect. We were told to be wary of spicy peppers within but only found one before my last bite. I almost felt like I was waiting to hit a land mine. Wouldn’t have stopped me from inhaling the dish. Some of the best Pad Thai I’ve had.
—–
If we were weren’t broke from our previous trip to Joe’s we would have ordered more. Price for all that and a bottle of wine was just over $ 110 but with tip included. For being in Miami and in the Thompson this place was super affordable.
Chef Dale Talde spent at least a half hour talking with us and even posed for a picture. We bonded over Jersey and he took the time to jot down some Miami and NJ restaurant recs — the coolest version of an autograph I’ve ever received. Felt like we could have hung out all night which is a testament to the low key, down home vibe he’s got going at Talde Miami.
Kudos to the Thompson because you’ve got a gem with Talde. I’ll definitely be checking out the Brooklyn and Jersey City locations.

My wife and I had the pleasure (and coincidence) of staying at the Thompson during Talde’s opening night (Friday), and came here last night (Saturday) for dinner.
This place is awesome, and it’s one of my favorite ambiances and vibes out of anywhere I’ve been for dinner. It’s an urban NYC vibe (chopped subway tiles, subway graffiti along the walls, Wu Tang playing) with an intimate, modern setting (dim lighting, candles at each table, sprawling size). It’s really one of the more unique places I’ve been to eat.
Their premise is a family-​style dining experience, so my wife and I split everything below.
+Wine pairing: knowing we’d be having some spice, we chose a nice Sauvignon Blanc. Went really well with every dish.
+Appetizer 1: Kung Pao Chicken Wings
Absolutely delicious. Glazed with a ginger/​peanut sauce and some spices that were a nice nudge, these wings were among some of the best I’ve ever had. Hot, tasty, and traditional. They came with a house buttermilk ranch dip that was unbelievable. No wonder they got «Best Wings in America» by Food & Wine.
+Appetizer 2: Pretzel Pork and Chive dumplings
Very tasty, crunchy, all with a nice Chive finish. 4 per order. The mix of textures here were really good.
+Appetizer 3: Shrimp Shumai
HUGE and soft Shumai done very nicely; seasoned with chiles and hints of chopped peanuts layered all around. I always complain that Shumai are too small, but Talde nailed it. My only wish would be that there was some special dipping sauce to go with it.
+Entrée: Crispy Oyster & Bacon Pad Thai
Wow. This was the highlight of the night for me. Pad Thai is one of my favorite all-​around dishes ANYWHERE, but Talde did it the best. The noodles were soft, everything had that peanut flare I crave when getting Pad Thai anywhere else, and the bacon finish was HUGE. This was one of the best dishes I’ve ever had. Period.
How can I forget: Dale Talde himself was in the joint and we ended up talking for about 20 minutes. Down to earth, funny as all hell, topped with some NJ restaurant recommendations for authentic Korean. We talked about his upbringing, how he liked Top Chef, and what he feels about chains. One of the coolest dudes around, and I loved that he’s going to be on-​site at Talde Miami for the next month. The guy is a grinder — his sole focus is his restaurants, and his work shines through in this newly-​opened spot in Miami.
Go here.