One of our favorite restaurants in the neighborhood is about to get a major face lift this winter! Chef Daniel Boulud’s db Bistro Moderne located in downtown’s JW Marriott Marquis is about to become a new Mediterranean concept, Boulud Sud, and will open this December.. This will be the second location of Boulud Sud, as the first one opened in 2011 on New York’s Upper West Side. The new restaurant will feature coastal cuisine inspired by flavors from the Côte d’Azur Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Turkey and beyond.
“Boulud Sud will be a celebration of all things sea and sun, both in our menus and the relaxing design,” said Chef Daniel Boulud. “The mezze-style shared plates and colorful culinary influences reflect the warm, coastal climate of the Mediterranean, and after our pop-up experience with this concept, it became clear that the flavors of the Riviera are a perfect fit for the evolving culinary scene in Miami.”
Appealing to the influx of young professionals and creatives moving to downtown and the many avid Daniel Boulud followers, Boulud Sud will feature an energetic lounge, bar and intimate private dining spaces with a light and airy esthetic. Guests can expect to be welcomed by the soft lighting of minimalist lighting fixtures, off white linen seating, modern Moroccan-inspired tile floors and lattice wall accents, brass hardware fixtures and warm natural woods throughout, along with a mix of live plants and greenery that denote the intrinsic beauty of Miami’s beaches. Designed in cooperation with CallisonRTKL, Boulud Sud will be as much a destination for its cuisine as it will for its casual ambiance.
The Boulud Sud kitchen will be 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 will develop 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 such as Octopus à la Plancha, Arabic Lamb Flatbread, Taramasalata,
Pastry Chef Saeko Nemoto, who has also been working with Chef Boulud for many years in NY and Miami, will present both original desserts and variations on classics from the NYC location, including the much-beloved Grapefruit Givré topped with sesame halva, rose loukoum and grapefruit sorbet.
Brickell’s favorite Sommelier Haunah Klein will also continue to be part of the project and we can’t wait to see what wine pairings she will have for us this winter.
Boulud Sud will occupy the current db Bistro Moderne space where the public will have a few more days to enjoy their favorite French bistro dishes. The final dinner service will take place on Saturday, September 30th.