TAP's Brickell location serves a menu that's entirely gluten-free by design, built on three Brazilian staples: tapioca, açaí, and pão de queijo. The tapioca sandwiches and pão de queijo paninis — available in Caprese, smoked salmon, or tomato and mozzarella — are cooked to order, and the café also runs through serious volume, sourcing over 220,000 pounds of açaí and 77,000 pounds of tapioca starch across its locations in the past year.
The açaí bowls are a highlight, with the tropical version layering cinnamon-coated granola, banana, and strawberry so every spoonful gets a little of each. Brazilian brigadeiros, gluten-free chocolate cookies, and homemade cakes round out the dessert case. The brand is led by brothers Pedro Uchoa (CEO) and Cleo Uchoa (COO), who operate TAP as a small multi-location café group spanning Miami and New York.
The açaí bowls are a highlight, with the tropical version layering cinnamon-coated granola, banana, and strawberry so every spoonful gets a little of each. Brazilian brigadeiros, gluten-free chocolate cookies, and homemade cakes round out the dessert case. The brand is led by brothers Pedro Uchoa (CEO) and Cleo Uchoa (COO), who operate TAP as a small multi-location café group spanning Miami and New York.