TANTALIZE Miami is bringing the “sexy” back to date night! This sensational supper club features the creative Latin-inspired cuisine of Executive Chef Horacio Rivadero with tastefully provocative cabaret shows.
We entered the two-story dinner theatre to find Neo-Baroque décor, in rich hues of gold, deep red and jet black, complete with damask – patterned furnishings, sparkling chandeliers, and ornate mirrors.
In our dining booth nicely positioned near the main stage on the upper floor, we looked over the list of seductively named signature cocktails, from which I ordered the Temptress made with St. George Terrior Gin, a craft spirit from California with woodsy notes of Douglas fir, California bay laurel, sage, and a hint of citrus. The rest of its components, – Domaine de Canton, Ginger Liqueur, Aperol, and Fresh Lemon Juice, created a perfect, not-too-sweet apéritif.
To start, we had the B&B, a scrumptious roasted beet and goat cheese salad dressed in strawberry vinaigrette, and the sinfully delicious Lamb Foie Gras Meatballs in a Sherry sauce, topped with crunchy Pistachio chimichurri sauce and Mushroom Chicharrón.
Every twenty minutes we were entertained with a new choreographed and classy cabaret song and dance routine. Each show featured a chorus of beautiful women in gorgeous costumes, with props from grand white feathered fans to black top hats and canes, who wowed the audience with their Bob Fosse-inspired musical numbers.
For our main course, he ordered a menu favorite, the Cuban Boxer – tender braised Mojo pork shoulder, while, I chose a new addition, the Malta Salmon. The super thick cut filet, cooked medium, was divinely caramelized with Malta-based glaze, over a savory horseradish onion cream sauce and topped with a nutty pea shoot salad.
As for wine, we tried each other’s glass paired for our dishes. His was an elegant 2012 Ferrari-Carano Siena, from Sonoma County, with the aroma of berries and mocha, and the flavor of Bing cherries and cinnamon. Mine was an intense, full-bodied 2011 Luigi Bosca Malbec with distinct aromas of strawberry, spices and black pepper, followed by a long lingering finish.
To finish, we shared two sweet creations from Executive Sous and Pastry Chef Veronica Manolizi, the decadently rich Chocolate Flan with orange creamsiclesque Morir Soñando ice cream and an inventive Quinoa Coconut Pudding with exotic Lucuma fruit ice cream.
The combination of fine dining and fabulous cabaret entertainment in a sensuous atmosphere made for a very special evening.
Tantalize Miami is located at 330 Lincoln Road, Miami Beach, 33139. Dinner Service is Tuesday through Saturday beginning at 7:00 p.m. For additional information, call 305.695.1401 or visit www.tantalizemiami.com