Shireen’s Spotlight: TiramesU







TiramesU, 101 Washington Avenue, Miami Beach, Florida, 33139


Warm, sophisticated and Hampton-esque, TiramesU is the kind of restaurant that looks like the backdrop of a Nancy Myer movie (think the kitchen scenes in “It’s Complicated.”) Not only is it incredibly easy on the eyes, the food is delightful, interesting and provocative. I especially loved the duck; it was succulent and trimmed in a generous portion of chargrilled kale. I’m still dreaming about it. Before I get ahead of myself, though, let’s start from the beginning…

TiramesU is a Miami Beach staple, opening back in the 80’s on the corner of Ocean Drive and 5th. Eventually, the Italian cuisine eatery relocated to famed-Lincoln Road, serving locals and tourists for almost twenty years. Sometimes, though, change is good and in this case, it’s outstanding. TiramesU has revamped and relocated back to its original location: South of Fifth.

I started my Friday night Spotlight in the restaurant’s bustling bar area, perched-up at a hightop right next to a gigantic picturesque window (perfect for SoBe people watching.) I tried three signature cocktails: “MoonShine Mule” (blackberry infused grappa, ginger beer, lime juice and agave,) “Heart Beet” (pineapple infused vodka, beet, orange and lime) and last but not least, “Claudio’s Sour” (rye, raspberries, egg whites, lemon juice, rosemary and balsamic.)

The Mule was major; strong and layered with flavors. The beet drink was earthy; reminding me of something you’d get at a juice bar, with a little extra zing to it (vodka) and the sour? It was my fave. I’m told it’s named after the bartender. He or she must be fresh, sultry and delicious. It tasted like a sophisticated cosmo (with more depth and pizazz.)

I love it when an appetizer rivals a meal in taste and creativity. Case in point, the “Capesante” (scallop carpaccio with strawberries and almonds.) It was fresh, flavorful and extremely photogenic, but it was the “Polpo” that totally blew me away (mediterranean octopus, potatoes, crispy speck and salsa verde.) It was perfectly tenderized; mixed with savory potatoes, it completely stole my heart. The “Burrata” (made from local cheese, tomatoes and yummy balsamic) was an interesting twist on a classic dish.

For dinner; the aforementioned “Anatra” is a must-have (honey glazed duck breast, apple puree and chargrilled kale.) Hmmm…I’ll definitely be back for more! If duck’s not your thing, there’s the beautifully plated “Salmone” (scottish salmon fillet, red beets and sour cream,) sure to satisfy any fish-lover’s pallet.

And the moment we’ve all been waiting for…DESSERT. I bet you can’t guess what I had at a restaurant named TiramesU? Yep, the absolute mind-blowing “TiramesU Trio,” including strawberry, espresso with chocolate and red pepper and finally, mixed berries. Each flavor was smooth, creamy and decadent. I think the espresso with chocolate and red pepper was my favorite. It was so interesting and the flavors unveiled themselves in layers.

The “Semifreddo” (made with semi-frozen cassata, ricotta cheese, candied fruit and blood orange sauce) was amazing, too. I especially loved its presentation. TiramesU is a gorgeous restaurant with a first class kind-of vibe and the food is just as sophisticated; that’s why it’s one of my favorite things.


TiramesU has taken up residence on Miami Beach’s South of Fifth. The neighborhood is the restaurant’s original home and it fits perfectly snuggled in next store to Red Steakhouse. Street parking is always tough on the beach, but there’s a valet front and center, as well as a public lot catty-corner from the front of the restaurant. Cheers!


Sunday-Thursday 6pm-12am, Friday-Saturday 6pm-1am Bar open until 2am.

Reservations: or 305-532-4538
Twitter: @TiramesuSOFl IG: @tiramesusofi FB: TiramesU

I think every woman should own a blowtorch.Julia Child
Photographer: James Woodley
Producer: Jessie Rosario
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