The Perry Hotel Naples, a 160-room hotel opening this year along Tamiami Trail (US 41) and the Cocohatchee River, will include “Tigress,” ‘its open-air rooftop Cantonese chophouse led by Chef Dale Talde, known for his innovative culinary style and appearances on Top Chef: Chicago and Top Chef: All-Stars.
Talde brings his distinct Asian American experience to Tigress, blending the boldness of steakhouse fare with the intricate flavors of Cantonese cuisine. The hotel will also launch Easy Tiger, a mixology lounge, curated by Lynnette Marrero, a renowned mixologist and co-founder of Speed Rack. Loacted n North Naples, FL., Tigress and Easy Tiger marry authentic flavors with avant-garde creativity, blending the richness of Cantonese cuisine with modern elegance and a vibrant cocktail culture.
“I’m thrilled to be back in Florida and to introduce myself to the enthusiastic culinary scene in Naples,” said Chef Dale Talde, who previously led restaurants in Miami and Palm Beach. “Tigress will be a Cantonese-inspired chophouse that fuses my signature style with a deep love for steak. Both locals and hotel guests can look forward to creative ingredients and global inspirations from my culinary journey.”
Talde has received critical acclaim throughout his career, being named a semifinalist for the James Beard Awards in the “Best Chef: New York State” category and authoring the highly praised Asian-American cookbook. Beyond his celebrated TV appearances, Talde is the driving force behind several successful restaurant concepts, including Goosefeather and Talde Noodle and Dumpling, showcasing his culinary prowess and innovation.
.Tigress will offer a unique dining experience where chic, chophouse style meets an imaginative Asian menu. The restaurant’s dark and sultry ambiance, enhanced by dim lighting and intriguing shadows, creates an intimate and mysterious setting, perfect for savoring prime cuts of meat and fresh seafood, all while taking in the breathtaking views of the sun setting against the Gulf of Mexico. Guests can indulge in dishes such as Dry-Aged Crown of Duck with red-cooked duck Hong Kong French toast; Dry-Aged Beef Potstickers with Chinese mustard and soy vinegar; a 20-ounce Black Angus Rib-Eye topped with soy black garlic butter; and Blue Crab Fried Rice with jalapeño aioli.
Easy Tiger will provide a vibrant atmosphere for guests to enjoy craft cocktails and an extensive selection of wine and spirits.
“Our new bar program is designed to celebrate and complement Chef Dale Talde’s unique take on Hong Kong-inspired cuisine,” Marrero said. “Each drink is designed to elevate and complement the vibrant flavors of his dishes, using bold, dynamic and layered with flavors that surprise and delight.”
Easy Tiger’s cocktail menu includes the Tigress-Tini with Japanese gin or vodka, the Hong Kong Old-Fashioned with Japanese whisky, and the Li Chi Sour with Mizu lemongrass shochu, chrysanthemum and Lychee. The curated wine list features an extensive selection of bottles from the globe’s finest vineyards, ideal for pairing with the restaurant’s bold, flavorful dishes. Each wine has been hand-selected to satisfy a variety of tastes and price points.
Photo: Chef Dale Talde (The Perry Hotel)