Now Open: Boulud Sud Miami, Offering Mediterranean Cuisine – The SoFla Sage

Chef Daniel Boulud’s Mediterranean concept, Boulud Sud, is now open in downtown Miami. Originally launched in 2011 on New York’s Upper West Side, this second location of Boulud Sud features coastal cuisine inspired by flavors from the Côte d’Azur Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Turkey and beyond.

The Boulud Sud kitchen is helmed by Executive Chef Clark Bowen, who has been an integral part of the Daniel Boulud team for seven years. Continuing his well-established rapport with Chef Boulud, together they have developed a menu that highlights local ingredients, while building on a foundation of existing Boulud Sud favorites using spices, seasonings and cooking methods found in the Mediterranean.

The Boulud Sud location in Miami was previously db Bistro Moderne and we enjoyed it very much, visiting seasonally for their spring and fall menus. We were glad to see that both executive chef Bowen and pastry chef Nemoto have stayed on with the restaurant!

Appetizers and Cocktails

boulud sud miami

Burratina – Heirloom Tomato, Arugula Pesto, Focaccia
The burratina was a delicious kickoff to our meal, we also enjoyed the yogurt dip and olive oil for the table.

(L) White Cosmopolitan – Vodka, White Cranberry, Fresh Lime

(R) Uva Rouge – Red Wine, Grappa, Cognac, Vermouth, Pomegranate (Served Frozen)
The white cosmo is a drink that came along during the transition to Boulud Sud featuring a beautiful floral ice cube. The frozen drinks are also something that is continuing to be offered with the transition. One thing I noticed is that on the cocktail menu there is a guide to each drink showing how it is served (small illustrations showing which glass it comes in). I like this feature very much as it is something that I often ask the server about.
(L) Florida Rock Shrimp 
(R) Shortrib Barbajuans 
Can’t go wrong with some tasty little rock shrimp! And, these short rib fritter-esque were delicate and flavorful.

Main Course

Choose either a protein with sides if you’d like or go for one of the large plate dishes.

Simply Grilled – choice of protein and a sauce

boulud sud miami

Simply Grilled: Grilled Hawaij Spiced Swordfish

boulud sud miami

Simply Grilled: Grilled Prawns

boulud sud miami

From the sides: Patatas Bravas – Crispy Potatoes, Garlic Aïoli

boulud sud miami

Large Plate: Seared Mediterranean Branzino – Freekeh, Apricot, Artichoke

Dinner was wonderfully seasoned, international fare with plenty of healthful options due to the nature of Mediterranean cuisine.

Dessert

Pastry Chef Saeko Nemoto, who has also been working with Chef Boulud for many years in NY and Miami, presents both original desserts and variations on classics from the NYC location. Again, very happy to see her back at the restaurant after the transition.

Petits Fours – Baklava, Loukoum, Biscotti, Bonbon Chocolate
This was a fabulous assortment representing the concept in a sweet way.

Tres Leche – Morello Cherry, Spanish Butter Cake, Fior Di Latte Gelato

I ordered this dessert because I really enjoy cherry, but, it kind of takes away from what it’s supposed to be which is Tres Leche. Then again, it’s not supposed to be traditional. The point I am trying to make: don’t get this dessert if you are wanting a traditional Tres Leche.

boulud sud miami

Warm basket of Madelines  

Ah, the signature madeline cookies. Never say no to these warm delights.

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All images appearing in this post photographed by Holli Lapes, property of TheSoFlaSage.com

Disclosure: I received a complimentary tasting at Boulud Sud. All opinions are my own. 

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