Tongue & Cheek is a restaurant that embodies sophistication and whimsical humor.
Presenting innovative, honest food in a relaxed and classically modern surrounding, from the food to the décor, Tongue & Cheek is a place where guests can enjoy good food, good friends and good conversation.
DeRosa fell in love with cooking as a child, making paella with his grandmother. This laid the groundwork for a passion that would take him to Johnson & Wales University in Miami. While attending J&W, he found a home with James Beard award-winning chef Allen Susser. In 2002, he joined the Wolfgang Puck restaurant empire, taking the reins of Puck’s Orlando restaurant and going on to open operations in Toronto, Las Vegas and South Florida. Following his stint with Puck, DeRosa joined up with Mark Peel, at Campanile and later moved to the Michelin Star-rated, Patina restaurant as executive chef under Master Chef Joachim Splichal. Seeking a change of scenery, he traveled oversees for a three month apprenticeship at The Fat Duck and an executive chef position at Domus in Beijing, China. Returning to the states in 2009, DeRosa opened Taste Gastropub alongside Susser which led to his most recent role as executive chef of Iron Chef Geoffrey Zakarian’s Tudor House. There he earned rave reviews for his playful take on contemporary American cuisine.
With more than a decade’s worth of experience in the hospitality industry, Michael Reginbogin cut his teeth in the restaurant industry with the Houston’s/Hillstone family of restaurants, learning the basics of restaurant operations and management. Since then, Reginbogin has been behind some of the hottest, most noteworthy restaurants today including Stephen Starr/Marcus Samuelsson restaurant, Washington Square, in Philadelphia, New York’s Cafeteria on Lincoln Road, TAO New York, and the acclaimed B.R. Guest Restaurant Group, overseeing concepts in New York and Chicago. A native Californian and graduate of the University of Southern California, Reginbogin relocated to South Florida in 2009 as Regional Director of Operations for Samba Brands Management, which owns and operate SUSHISAMBA Miami Beach and SUGARCANE raw bar grill. He went on to work as Director of Operations F&B at Dream South Beach, where he met DeRosa.
- 431 Washington Avenue Miami Beach Fl. 33139 - P 305 704 2900 F 305 400 0804 - Email firstname.lastname@example.org -
Valet parking available Mon-Thurs $5 and Fri-Sun $10 from 6pm-closing - Read More
Aside from daily discounted Valet parking we also have several parking options nearby including; metered street parking on Washington Ave and Collins Ave as well as parking structures located at 5th Street & Collins Ave and across the street at 4th Street & Washington Ave.