The New York-based, Mediterranean-inspired restaurant — showcasing flavors from France's Côte d'Azur, Spain, Italy, Greece, North Africa, and Turkey — pops up at the chef's Miami location through July 30.
DB Bistro Moderne executive chef Clark Bowen is in charge of executing several of the dishes from the New York restaurant. The Boulud Sud menu concentrates on grilled fish, lamb, and plenty of fresh vegetables — just in time for the summer. Assistant general manager Leah Polinski says, "A Boulud Sud pop-up seemed like a natural fit because Miami is very similar to the Mediterranean in both its multinational culinary culture and proximity to the sea."
New Times was able to preview some items, along with new summer cocktails.
Since Boulud Sud is bringing the best from Southern France, naturally, there's rosé. During the takeover, bottles are half-priced Monday and Tuesday. Regular prices range from $50 to $70. Seasonal cocktails, including an aromatic St. Tropez gin and tonic ($14), are inspired by the Mediterranean. Another favorite is the
Starters pay tribute to Greece. A mezze of spicy hummus, falafel, and baba ganouj ($16) and a lamb flatbread with eggplant, pine nuts, and labneh ($19) are shareable options. Taramasalata ($12), a creamy smoked cod roe dip, is served with dill-spiked potato chips.
Small plates range from a stereotypical Greek salad ($16) to a fancier octopus salad ($18) dressed up in almond purée, orange segments, and arugula. A standout is Boulud Sud's black pepper fettuccine carbonara ($22). Though the portion size is little more than a few bites, it's rich and satisfying.
All of the entrées are dedicated to seafood. The spring pea risotto ($33) packs a generous amount of lobster. Shellfish paella fideuà ($34) and Lebanese spiced sea bass ($34) are two other options.
Dessert is a must. The most interesting selection is the grapefruit
Chocolate admirers can find comfort in a fondant with liquid caramel hiding in
The Boulud Sud menu is available only during dinner service Monday through Saturday through July 30. Until you can experience the menu in person, make the St. Tropez gin and tonic at home.
St. Tropez Gin & Tonic
- 1 oz. gin
- 1/2 oz. Lillet Blanc
- 1/4 oz. Canton ginger liqueur
- 1 oz. lemon juice
- 3/4 oz. Herbes de Provence syrup
- Splash of tonic water
Combine all ingredients (minus tonic water) in a shaker. Shake well and strain over ice in a rocks glass. Splash with tonic water and top with a bouquet of thyme, oregano, tarragon, and rosemary.
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