Whole yellowtail snapper charring over a wood fire — PHOTOLow angle: whole snapper on the wood grill, flames and smoke, black backgroundimages/hero-1.jpg
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Crispy griot with pikliz and tostones from above — PHOTOOverhead: griot in cast iron, pikliz, tostones, dark slateimages/hero-2.jpg
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Aged rum pouring into a rocks glass at the bar — PHOTORum pouring into a rocks glass, backlit bottlesimages/hero-3.jpg
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Sunday brunch spread in the courtyard — PHOTOOverhead: brunch table, johnnycakes, french toast, sorrel mimosasimages/hero-4.jpg
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Caribbean coastal kitchen · Little River, Miami

Smoke, salt & something crispy.

Name: Tamarind & Tide
Address: 7329 NE 4th Ct, Miami, FL, 33138, US
Telephone: +1-305-555-0121
Price range: $$

Whole fish off Florida boats, charred over Florida oak. Griot the way it’s made in Jacmel. A rum bar with 40 bottles from 11 islands. Dinner Tuesday to Sunday.

Book a table tonight Pick your craving

On the grill nowWhole yellowtail snapper, jerk butter

Guides, awards and memberships shown are fictional, created for this concept site.

Pick your craving

Hover a dish. Try not to order it.

The full menu

From the fire

Whole yellowtail snapperGFMP
Jerk butter, charred lime, coconut rice. Serves two.
GriotGF26
Sour-orange pork shoulder, pikliz, tostones
Oxtail & butter beansGF32
Six-hour braise, rice and peas
Curry goat28
Potato, chickpea, roti
Callaloo & dumplingsVG17
Coconut broth, okra, thyme

Small plates

Conch frittersS15
Tamarind glaze, scotch bonnet aioli
Grilled octopusGF19
Pigeon pea hummus, charred scallion
Coconut-curry musselsS21
Green seasoning, grilled bread
Plantain three waysVGGF11
Tostones, maduros, chips, mojo

Something sweet

Rum cakeV12
Tamarind caramel, coconut ice cream

Move across the list to see each plate.Tap a dish to see the plate.

From the fire

A nine-foot grill. Florida oak. Everything touches the flame.

Desmond welded the grill for their first food truck. It burns from 3pm until the last ticket, and the whole menu runs through it, even dessert.

Whole grilled snapper on a board beside the wood-fired oven — PHOTOWhole snapper on a wood board, fire glowing behindimages/fire-snapper.jpg
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01
Whole yellowtail snapper
Butterflied at 4pm, laid skin-down over the hottest coals until it crackles, then brushed with jerk butter and finished with charred lime.
On the fire
11 minutes
Price
Market, about $38
02
Griot
Pork shoulder soaked overnight in sour orange and epis, braised soft, then fried until the edges shatter. Pikliz on the side, with real heat.
On the fire
4 hours, then 3 minutes
Price
$26
03
Oxtail & butter beans
Seared on the grill first for smoke, then braised six hours with allspice and thyme until it lets go of the bone.
On the fire
6 hours
Price
$32
04
Half jerk chicken
Marinated two days in scotch bonnet, allspice and scallion, roasted over the cooler end of the fire, glazed with pineapple.
On the fire
40 minutes
Price
$24

Five bites

The moments we cook for.

Fork cracking through crisp snapper skin — PHOTOMacro: fork cracking charred snapper skin, steamimages/bite-skin.jpg
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Charred lime squeezed over jerk chicken — PHOTOMacro: charred lime juice falling onto jerk chickenimages/bite-lime.jpg
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Tamarind glaze poured over a conch fritter — PHOTOMacro: tamarind glaze pouring over a conch fritterimages/bite-glaze.jpg
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Steam rising from curry goat — PHOTOClose-up: steam rising from curry goat, black backgroundimages/bite-steam.jpg
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Flaky salt falling onto grilled pineapple — PHOTOMacro: flaky salt over caramelized grilled pineappleimages/bite-salt.jpg
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Read the menu

Bartender pouring rum into three tasting glasses — PHOTOBartender in a charcoal apron pouring a three-glass rum flight, backlit shelvesimages/rum-bar.jpg
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Build a rum flight

Pick any three. We’ll pour.

Choose three rums HaitiClairin, unagedGrassy, wild cane, white pepperJamaicaPot still, 8 yrOverripe banana, molasses, funkBarbadosBlend, 10 yrVanilla, toffee, toasted coconutMartiniqueAgricole, 3 yrFresh cane, citrus peel, spiceGuyanaDemerara, 15 yrDark fruit, smoke, burnt sugarTrinidadColumn, 12 yrOak, clove, orange marmalade

$18 for three 1-oz pours

Choose up to three. Picking a fourth swaps out your first. Twelve-year pours add $7.

Chef Widline Augustin and Desmond Rowe at the wood-fired grill — PHOTOPortrait: the two owners at the wood grill, charcoal aprons, firelightimages/owners.jpg
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At the pass

Jacmel meets Port Antonio, every night at 5.

“If you can smell it from the parking lot, we’re doing it right.”
Chef Widline Augustin

Widline learned griot at her grandmother’s Sunday table in Haiti. Desmond learned fish on the beach in Jamaica. They met on a hotel line in Brickell, ran a food truck for five years, and opened here in 2019.

Cooks working the wood-fired grill on a busy night — PHOTOKitchen line at night, cooks in charcoal aprons, flames, plating at the passimages/kitchen-line.jpg
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Read our story

Courtyard tables under a mango tree with string lights — PHOTOCourtyard at blue hour, long tables, string lights, mango treeimages/courtyard.jpg
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The courtyard

Forty seats under a sixty-year-old mango tree.

String lights, misting fans in August, heaters in January. Book it for a birthday, a rehearsal dinner or a Tuesday. Family-style platters from $55 a guest keep landing until nobody can move.

Plan an event Sunday brunch

4.7

Sample rating from 1,240 reviews

Guests say

Neighbors, first-timers and one very honest grandmother.

“We came for the whole snapper and stayed for three rums we’d never heard of. The bartender wrote the names down for us on a napkin.”

Danielle F., GoogleSample review

“Griot as good as my grandmother’s in Jacmel, and I don’t say that lightly. The pikliz has real heat.”

Jean-Robert P., GoogleSample review

“Booked the courtyard for my dad’s 70th, 34 people. Family-style platters kept coming and nobody had to order.”

Monique S., Private eventSample review

Smoke, salt & something crispy.

Hover a dish. Try not to order it.

From the fire

Small plates

Something sweet

A nine-foot grill. Florida oak. Everything touches the flame.

Whole yellowtail snapper

Griot

Oxtail & butter beans

Half jerk chicken

The moments we cook for.

Pick any three. We’ll pour.

Jacmel meets Port Antonio, every night at 5.

Forty seats under a sixty-year-old mango tree.

Neighbors, first-timers and one very honest grandmother.

Your ticket goes straight to the kitchen.

Hours