On Wednesday, June 3, the Miami Beach Chamber of Commerce welcomed Tantalize to Miami Beach with world renowned Executive Chef Horacio Rivadero. Rivadero brings his talents, passion and extensive Pan Latin, Spanish and Caribbean culinary expertise to this amazing location.
Rivadero has been an integral part of the South Florida culinary scene for the past 13 years. His mentor, James Beard Award-winning chef Chef Douglas Rodriguez, better known as the “Godfather of Nuevo Latino Cuisine,” handpicked Rivadero to open his highly acclaimed and Zagat-rated Ola restaurant in Miami in 2002.
In 2012, Horacio was named Food and Wine Magazine’s “Best New Chef for the Gulf Region,” and in 2014 he brought his culinary talents to The District, where he was a semifinalist for the coveted James Beard Award, “Best Chef South” category. Rivadero’s culinary creations have been featured in national press and media outlets such as CNN Español, Food & Wine Magazine, Yahoo, Ocean Drive Magazine, Miami Magazine, The Miami Herald, El Nuevo Herald and many more.
In 2015, Rivadero brings his talents and experience to create Tantalize Miami’s culinary offering: a compilation of dishes that have been meticulously designed to entice, indulge and seduce the palate with international influences showcasing Rivadero’s extensive Pan Latin background. Tantalize Miami will take guests on an epic and seductive gastronomical exploration. The menu begins with Crudos and Ceviches, including the Tuna Foie Gras in a sweet soy glaze and seaweed salad; “El Potente”, with shrimp lobster, octopus, clams, all in a delicate passion fruit sauce; and the Scallop Crudo in a tarragon sauce with salmon roe and Aleppo peppers. The journey continues with appetizers that are meant to be shared.
The selection includes Lamb Foie Gras Meatballs with pistachio chimichurri and mushroom chicharron; Bacalaito Fritter served with heirloom tomatoes and avocado salad; and Tacos de Pulpo with pomegranate BBQ sauce and roasted pepper escabeche.
The awe-inspiring entrees include Pato Imperial, comfit duck legs and roasted duck breast served with saffron rice and piquillo peppers; Beef Tenderloin Churrasco with yuca pastel and heirloom tomato escabeche; Cuban Boxer, braised pork served with yuca with mojo, black bean puree and pickled cabbage salad; grilled Cobia served hearts of palm escabeche, clam mojo and balsamic glazed roasted plantains and Brussels sprouts.
Joining Chef Horacio Rivadero are Executive Sous and Pastry Chef Veronica Manolizi and Sous Chef Jason Vidal. Chef Veronica offers a thoughtfully prepared collection of alluring desserts that are irresistible, including quinoa coconut pudding with Lucuma ice cream and toasted coconut; Papaya Comfit served with soy pearls, goat cheese foam and vanilla ice cream, and a Chocolate Flan accompanied by “Morir Soñando” sherbert.
Tantalize Miami brings guests’ culinary experience to the next level with surprising entertainment that cleverly captivates both visual and aural senses. Artistic director Elena Lee’s show takes guests on a multisensory adventure that delights by converging the boundaries of playfulness and seduction through live narratives set to an eclectic soundtrack of jazz, soul, electro swing, alternative and dance music.
Tantalize Miami’s décor is inspired by classic Neo-Baroque dinner theatre, and is a sumptuous world of damask patterns, sparkling chandeliers, oversized mirrors and rich hues of gold, deep red and jet black. Ornate baroque furnishings, plush banquettes with gold framing and soft textured fabrics create a sensuous atmosphere to complement the irresistible cuisine and alluring entertainment. Beyond the restaurant’s two levels, guests who wish to plan one-of-a-kind affairs can choose from two opulent private event rooms, the exclusive “Crystal Chandelier Room” and the “State Room”, which are both adorned with mirrored walls and crystal-inspired accents.
