The culinary landscape in Miami just got a major upgrade. Tambourine Room by Tristan Brandt, the intimate Michelin-starred restaurant nestled within Carillon Miami Wellness Resort, is entering an exciting new chapter with the appointment of Chef de Cuisine Logan McNeil and the debut of an innovative seven-course tasting menu that's already generating buzz throughout the food and beverage industry.
This isn't just another menu refresh – it's a complete reimagining of what fine dining can be in Miami Beach, combining sustainable sourcing, creative cocktail pairings, and the kind of culinary artistry that keeps food service industry professionals talking long after the last course is served.
A New Culinary Partnership Takes Flight
Chef Logan McNeil brings fresh energy and perspective to Tambourine Room's intimate 12-seat dining experience. Working alongside world-renowned Chef Tristan Brandt, McNeil represents the next generation of culinary talent that's reshaping the food and beverage management landscape in South Florida.
"Leading Tambourine Room through its ongoing evolution is a deeply fulfilling and extraordinary experience that continues to show the power of creativity, innovation, and teamwork," says Chef Tristan Brandt. "Chef McNeil brings a remarkable perspective to the kitchen, and it was a pleasure shaping this new menu together that again pays homage to the storied history of the Tambourine Room."
The collaboration between Brandt and McNeil exemplifies the kind of mentorship that drives innovation in the hospitality industry. McNeil's appointment signals Tambourine Room's commitment to nurturing emerging talent while maintaining the exacting standards that earned its Michelin star status.
Seven Courses of Culinary Innovation
The new seasonal tasting menu represents a dialogue between modern French technique and refined Asian influences, with each course presented personally by the chefs. This hands-on approach creates an immersive dining experience that goes beyond traditional food and beverage services.
Here are the standout dishes that showcase the restaurant's commitment to menu innovation:
Kyushu Hamachi features local mango, nantes carrot, and smoked chile oil, paired with Bodegas Muga Rioja Blanco 2024 or a Five Spice Milk Punch made with Brugal 1888 rum.
Key Largo Snapper elevates local seafood with kombu jalapeño sofrito, coal-fired zucchini, and coconut curry beurre blanc, complemented by Loimer Lois Gruner Veltliner.
Porcelet & Caviar combines rose apple, yukon espuma, and potato chicharron, paired with either Kosta Browne Pinot Noir from Russian River Valley or the Lucky Cat Highball featuring Macallan 12 Year Sherry Oak Cask.
Venison Tenderloin showcases confit celeriac, hearts of palm puree, toasted pine nut, and Adriatic fig jus, expertly paired with Ex Post Facto Pinot Noir 2024.
The experience concludes with inventive desserts including Lemongrass Bingsu with toasted coconut and bergamot tapioca, and a Blackberry Sphere featuring yogurt mousse, roasted oats, and dill foam.
Revolutionary Cocktail Program and Lounge Experience
One of the most exciting additions is the new cocktail pairing program, designed by Executive Pastry Chef Sevanna Caban. This innovative approach mirrors the progression of the tasting menu with rare spirits and unexpected flavor combinations that elevate the entire culinary narrative.
The new Lounge serves as an intimate prelude to the evening, featuring cocktails inspired by the venue's Art Deco heritage:
- Le Can Can (Pommery champagne, passionfruit, Angostura sherbet)
- Sakura Gin Sour (No. 3 Gin, salted Sakura blossoms, cherry, sudachi)
- The Jetsetter (Macallan 12-Year Sherry Oak Cask, rhubarb, yuzu, bitters)
These cocktails ($24-$28) come with complimentary culinary starters including Spiced Carrot & Foie Gras Tart and Florida Oyster with ponzu and peach foam, setting the stage for the main event.
Sustainable Sourcing Meets Culinary Excellence
What sets Tambourine Room apart in the competitive food and beverage industry is its unwavering commitment to sustainability. The restaurant sources ingredients from both local regenerative farms and carefully selected global purveyors, demonstrating how luxury dining can align with environmental responsibility.
"As chef de cuisine, I look forward to collaborating with Chef Tristan Brandt to deliver an immersive experience for our guests," explains Chef McNeil. "By championing creativity throughout our menu and leading with sustainable practices, including sourcing the best ingredients from local farms here in South Florida, we ensure that each dish tells a story while redefining fine dining in Miami."
This approach reflects broader food and beverage trends toward sustainable food brands and local food sourcing that resonate with today's conscious consumers.
From Jazz Club to Culinary Haven
Tambourine Room's history adds another layer to its appeal. Originally opened in 1958 as a space for cocktails and conversation among jazz legends, the venue has transformed into a contemporary fine dining destination while honoring its musical heritage. This evolution from entertainment venue to Michelin-starred restaurant exemplifies successful restaurant marketing and brand transformation.
The 67-year journey from jazz club to culinary haven demonstrates how hospitality venues can reinvent themselves while maintaining their essential character – a lesson valuable for food and beverage companies looking to adapt to changing market demands.
Making Your Reservation
For food and beverage managers and hospitality professionals looking to experience this elevated dining concept firsthand, reservations are essential. The seven-course fall tasting menu is available Tuesday through Saturday with a 6:30 PM seating.
Pricing:
- Tasting Menu: $185 per person
- Wine Pairing: $115+
- Cocktail Pairing: $80+
Reservations are available through OpenTable, and you can follow their culinary journey on Instagram @TambourineRoom. For more information, visit www.tambourineroom.com.
The Future of Fine Dining
Tambourine Room's evolution represents more than just another restaurant update – it's a blueprint for how Michelin-starred establishments can continue innovating while honoring their foundations. The partnership between established expertise and emerging talent, combined with sustainable practices and creative beverage programs, offers valuable insights for hospitality industry professionals.
As Chef McNeil and Chef Brandt continue to push culinary boundaries, Tambourine Room stands as a testament to what's possible when vision, technique, and sustainability converge in the food service industry. For restaurant owners and hospitality leaders, this represents the kind of comprehensive approach to dining that defines success in today's competitive market.
Photo credit: Michael Pisarri
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
