By Zachary Fagenson
By Bill Citara
By Laine Doss
By Laine Doss
By Carina Ost
By Valeria Nekhim
By Hannah Sentenac
By Carina Ost
Daniel Boulud has achieved the sort of fame that has him often introduced as "a man who needs no introduction." But those unfamiliar with the illustrious 56-year-old chef should know that he trained under Roger Vergé, Georges Blanc, and Michel Guérard; that he made his mark as executive chef at Le Cirque before opening his now-landmark Daniel in New York in 1993; that he is known for masterfully melding modern French cuisine with seasonal American ingredients; and that besides New York's Daniel, the Lyon native also operates Café Boulud in NYC and Palm Beach; restaurants in London, Vancouver, and Beijing; and DB Bistro Moderne in New York, Singapore, Vancouver — and, since this past November, off the lobby of the JW Marriott Marquis in downtown Miami.
This is not the first time a famous French chef with the initials DB has tried taking his successful New York game to Miami. The first, David Bouley, transplanted his French-American menu — with sushi — to Evolution in the Ritz-Carlton South Beach. It didn't take root. But DB Bistro Moderne appears to be doing much better, thanks at least in part to location: The downtown office crowd provides a claque of clientele for lunch and happy hour. Presumably word of mouth about the exquisite fare is bringing them in for dinner.
Dining at DB is a classy experience from start to finish. There was no bumbling around at the host stand; we announced ourselves at the podium and were immediately taken to our seats. Service, too, was professional. Excepting a few minor miscues by the busperson (like reaching across a diner's face to pour water), the staff was smooth, polished, and extremely well informed about the cuisine — which is orchestrated by executive chef Jarrod Verbiak, who has worked with Boulud for nearly a decade. Sommelier John Mayfield entertains an encyclopedic knowledge of the wines, which compose a 30-plus-page list (a blend of classic French and contemporary boutique).
255 Biscayne Blvd. Way
Miami, FL 33131
We sat in each of the two dining rooms during our visits. One is larger than the other, but both are lofty with 18-foot ceilings, simple yet sophisticated, and classic but sleek. An outdoor patio offers vistas of the Miami River.
Once seated, diners are brought fresh country and sourdough breads with softened butter — something to nibble on while they await complimentary cheese gougères. The latter are steamy, eggy popovers pinched with cayenne. This might seem like a lot to precede a meal, but it can take some time to choose among the menu's numerous appetizer options.
One way to begin is fresh shellfish (oysters, crabs, stone crabs, lobster, shrimp) plated in petite ($35), grand ($65), and royal ($95) portions. Another is with an "assiette," or assortment plate of regional bar snacks. Provençale, Lyonnaise, and Basque are the choices; we picked the last, which featured a few lush slices of Serrano ham, two slices of Ossau-Iraty (sheep's milk cheese from the Pyrenees), marinated olives, thin snippets of grilled octopus with piquillo peppers, and moist, tender flakes of bacalao braised with tomatoes.
Although we skipped the terrine-laden assiette Lyonnaise, we sampled the chef's charcuterie skills via an à la carte starter of pâté de campagne – a coarse, fresh, pork-dominant slice crusted with peppery, pastrami-like seasonings ("French four spice"). Served with dabs of tarragon mustard and a hazelnut-studded rémoulade of crisp, julienned celery root, it was the best rendition I've had in years.
There are soups, salads, and a host of other appetizers to consider as well. Chunks of succulently poached lobster are tossed with avocado, fresh hearts of palm, red and yellow peppers, green beans, grapefruit, and an astonishingly bright (in color and taste) pesto dressing. It was delectable yet in retrospect proved to be one of the few items not sharply distinctive from other versions around town. More to the point: Many of the dishes served here aren't available elsewhere in any form.
For example, vichyssoise de lettue, which wowed with a chilled potato base greened and lightened with puréed romaine lettuce and crème fraîche. The velvety velouté contained bits of tomato confit and green olives, and a floating crouton capped with smoked paprika cream enriched and enlivened.
Pastas plus a few other dishes are offered in both appetizer and main course portions. We tried seared sea scallops in the former format, which boasted two bivalves as big as golf balls. Lightly cooked through, they possessed a characteristically firm texture that nonetheless melted like foie gras upon hitting the tongue. A potent ocean flavor permeated the scallops, which come plated with a plump mussel, a shrimp, a nugget of octopus, tomatoes, zucchini, Niçoise olives, and pearls of fregola pasta swelling with saffron and seafood broth.
We also went with the smaller version of ricotta cavatelli. It was beautifully plated, as is all the cuisine here. The twirls of pasta were perfect — meaty and tender yet firm to the bite. Disks of homemade fennel-flecked sausage, sautéed rapini greens, grape tomatoes, pine nuts, and wispy crisps of elephant garlic are woven through; a pale green dab of sheep's milk ricotta with broccoli rabe pesto crowns it.
DB Bistro is not in Brickell. Brickell is south of the Miami River, Downtown is north of it. Shouldn't a local paper know that?