Three boats
Hogfish, yellowtail and grouper from boats in Key West and Islamorada, driven up four mornings a week.
Home / Our Story
Two cooks, one grill and a mango tree.
Tamarind & Tide opened in 2019 in a former auto-body shop on NE 4th Court. The grill came from the owners’ first food truck.
Chef Widline Augustin grew up cooking griot for Sunday lunch in Jacmel, Haiti. Her husband, Desmond Rowe, learned to grill fish on the beach in Port Antonio, Jamaica. They met on the line at a Brickell hotel in 2011.
For five years they ran a food truck called Tide outside Little River breweries, selling jerk snapper sandwiches from a 9-foot grill Desmond welded himself. When the truck’s line started blocking the sidewalk, they went looking for a building.
They found a 1950s body shop with a mango tree in the yard. The roll-up doors became the windows; the yard became the courtyard. The grill came inside.
Today the kitchen buys whole fish from three boats in Key West and Islamorada, bakes its own bread, and still makes pikliz in five-gallon buckets every Monday.
Where it comes from
Boats, farms and our own fryer.
Homestead farms
Callaloo, scotch bonnets and calabaza from two family farms 40 minutes south.
Made here
Fried bake, johnnycakes and roti every afternoon, and rum cake every morning.
Recognition
Guides, awards and memberships shown are fictional, created for this concept site.