Some restaurants feel brand new. Others feel like they’ve always belonged. TIN TIN falls squarely into the second category. This is the next chapter in a story Miami already knows and loves, one that began back in 2005 with Tinta y Café, the cozy coffee shop that became a neighborhood living room thanks to Cuban flavors, serious coffee, and an anything but rushed vibe. Now comes its big sister, stepping confidently into the spotlight in Little Havana.
At TIN TIN, the menu is grounded in Cuban cooking but doesn’t stop there. French and Italian techniques weave their way through the dishes, creating food that feels familiar yet polished. Known flavors show up dressed just a little sharper, like they’ve had time to travel. Add in a thoughtful wine list and a cocktail program built for lingering, and suddenly happy hour turns into late evening without anyone noticing the time.
Chef and owner Sachi Statz quite literally grew up in this world. Raised at Tinta y Café, she learned early what it meant to run a restaurant before heading to the Miami Culinary Institute to sharpen her craft. That journey took her all the way to El Celler de Can Roca, the three Michelin star temple of precision and creativity. There, Sachi absorbed a level of service and detail that would later shape her approach back home, encouraged experimentation without losing warmth. Sachi didn’t do it alone. Alongside culinary partner Víctor Santos, whose résumé includes working with icons like Norman Van Aken and Douglas Rodríguez, the duo dove deep into what they call “Miami cuisine.”
The starters set the tone. Wahoo Crudo arrived bright and balanced with boniato, canchitas, and coconut leche de tigre. Beef Carpaccio followed, tasting unmistakably like a Cuban sandwich in spirit, thanks to lechón tonnato, pickle, and sazón.
Entrees kept the flavors coming with a Malanga Gnocchi Cacio e Pepe that is exactly as it sounds with crispy speck adding just the right crispy texture and salinity. Pargo Rojo (red snapper) came swimming in a tomato white wine broth with tender braised leeks. Angus Ribeye Steak with confit potatoes, bone marrow butter and onion bordelaise was decedent enough for a two to share. But the table favorite was the Boneless Half Chicken, served over garbanzo frito with salsa verde.
Dessert was non negotiable so we did the responsible thing and ordered all three. Olive Oil Cake with charred orange marmalade, a house made Maria cookie meets Tiramisu situation with mascarpone and coffee, and a Flan that confidently enters the best in Miami conversation. Yes, we said it.
TIN TIN now boasts a full bar helmed by Jackie Rey with a cocktail list that leans playful without losing technique. Each drink is named after characters you might actually meet around the neighborhood. Clarita Guayabita blends Tequila Ocho, Lillet Blanc, white port, guava honey, lemon juice, and dairy elements, clarified and topped with a housemade mini Maria cookie. Josefina Martin Gallo riffs on the espresso martini with coconut fat washed Grey Goose vodka, Cuban coffee liqueur, and toasted coconut, finished with a thin slice of crispy Cuban toast. Macho Matchado is a light and sparkling mojito with Havana Club rum, mint, lime, and a matcha mint foam. Roy Maduro, one of our favorites, brings plantain infused Monkey Shoulder, banana liqueur, Amaro Montenegro, and black walnut bitters into one dangerously drinkable glass. There are two more worth your time, tequila based Rosita La Sagüesera and gin focused Rubi Rosales, but trust us when we say the entire list delivers. Happy hour runs daily from 4 to 7, with cocktails priced at $13 and oversized Croquetas at just $2. Ham, spinach, or bacalao. Order one of each and thank us later.
TIN TIN isn’t just a new opening. It’s a gathering place in the making, one that feels deeply Miami without trying too hard. A restaurant where culture, technique, and community sit comfortably at the same table. Little Havana just got a new favorite.