Featured in Chat Chow
TIN TIN: Little Havana’s New
Dinner Destination
Some restaurants arrive in Miami with the intention of making an impression. Others feel connected to the neighborhood from the moment they open.
TIN TIN belongs to the second kind.
Rooted in the history of Tinta y Café, the beloved café that has been part of Miami's culinary landscape since 2005, TIN TIN brings that familiar spirit into the evening with a full-service dining experience in Little Havana.
The concept is deeply connected to its Cuban roots, but its culinary identity reaches further — bringing together Latin flavors, French and Italian techniques, carefully crafted cocktails and the kind of atmosphere designed to make dinner last a little longer.
From Tinta y Café to TIN TIN
The story of TIN TIN begins with a restaurant that Miami already knows.
Tinta y Café grew into more than a coffee shop. Over the years, it became a gathering place built around Cuban coffee, sandwiches, homemade specialties and a relaxed neighborhood atmosphere.
TIN TIN takes that foundation in a new direction.
Instead of recreating the café experience at night, the restaurant creates something distinctly its own: a dinner destination where familiar ingredients and flavors are approached with a more contemporary culinary perspective.
The connection between the two restaurants is especially personal for Sachi Statz, who grew up around Tinta y Café before pursuing her culinary education at Miami Culinary Institute and continuing her training at El Celler de Can Roca in Spain.
Together with culinary partner Víctor Santos, whose career includes work alongside chefs such as Norman Van Aken and Douglas Rodríguez, Statz has developed a menu around what they describe as “Miami cuisine.”
A Miami Perspective on the Plate
At TIN TIN, Cuban cooking provides the foundation, but the menu doesn't stay within one culinary tradition.
French and Italian techniques become part of the conversation, creating dishes that combine familiar Miami flavors with unexpected preparations.
The Wahoo Crudo, for example, pairs the freshness of the fish with boniato, canchitas and coconut leche de tigre. The Beef Carpaccio takes inspiration from the flavors of a Cuban sandwich, bringing together lechón tonnato, pickle and sazón.
The approach continues through the entrées.
Malanga Gnocchi Cacio e Pepe combines malanga with the character of a classic Roman preparation, finished with crispy speck. Pargo Rojo arrives with a tomato and white wine broth and braised leeks, while the Angus Ribeye pairs confit potatoes with bone marrow butter and onion bordelaise.
And then there is the Boneless Half Chicken, served with garbanzo frito and salsa verde, a dish that brings together the restaurant's focus on comfort, flavor and technique.
The menu moves between traditions without treating them as separate worlds.
Save Room for Dessert
At TIN TIN, the meal doesn't end with the last entrée.
The dessert menu continues the restaurant's playful approach to familiar flavors.
The Olive Oil Cake is served with charred orange marmalade, while the restaurant's take on tiramisu incorporates Maria cookies, mascarpone and coffee.
And then there is the Flan, a classic dessert with a place of its own in Miami's culinary vocabulary.
Together, the desserts offer another glimpse into the restaurant's philosophy: take something familiar, respect where it comes from, and give it a new expression.
Cocktails Made for Lingering
The experience extends beyond the food.
TIN TIN's full bar, led by Jackie Rey, follows the same philosophy as the kitchen: familiar Miami and Cuban references, approached with technique, creativity and a sense of play.
The cocktail menu includes creations such as Clarita Guayabita, featuring tequila, guava honey, citrus and a house-made Maria cookie, as well as Josefina Martin Gallo, a Cuban-inspired interpretation of the espresso martini with coconut and coffee.
Macho Matchado brings a sparkling take on the mojito with mint and matcha, while Roy Maduro combines plantain-infused whisky, banana liqueur, amaro and black walnut bitters.
The result is a bar program that feels connected to the neighborhood without being confined by convention.
Happy Hour in Little Havana
TIN TIN's evening experience also begins before dinner.
Daily happy hour runs from 4–7 PM, featuring cocktails and oversized croquetas, including ham, spinach and bacalao varieties.
It's an invitation to experience TIN TIN casually, perhaps beginning with a drink and a few bites before letting the evening unfold into dinner.
A New Gathering Place for Little Havana
TIN TIN is ultimately about bringing different pieces of Miami together.
Cuban heritage meets European technique. The history of Tinta y Café meets a new generation of dining. Familiar ingredients meet unexpected combinations.
And Little Havana provides the setting.
The result is a restaurant that feels connected to the neighborhood while creating an identity of its own, a place for dinner, cocktails, conversation and the kind of evenings that aren't meant to be rushed.
TIN TIN is the next chapter of a Miami story that began years ago, now with a table set for dinner.
Featured in Chat Chow
TIN TIN was featured by Chat Chow in December 2025 in a story exploring the restaurant's connection to Tinta y Café, its approach to Miami cuisine, and its food and cocktail programs.
