Executive chef Leonardo Pablo, whose credentials include upscale spots like Jean-Georges and Upland Miami, has been tapped to lead the kitchen at its Miami Beach location.
The extensive raw bar features stone crab, oysters topped with Petrossian Daurenki caviar, and the Instragram-worthy grand seafood plateaus. French classics fill the menu — think traditional onion soup blanketed in Gruyère, escargots swimming in garlic butter, and foie gras torchon with cherry and onion marmalade. A Mediterranean octopus arrives with pepper condiments and confit potatoes, while the steak tartare is dressed with traditional accompaniments and a quail egg.
Prime Cuts, Japanese A5 Wagyu, and Wine
Meat takes center stage with prime cuts, including a pepper-crusted filet mignon au poivre, served with green peppercorn cream sauce and an Australian grass-fed ribeye. The in-house dry-aged program offers bone-in ribeye, Delmonico, and rib cap sold by the ounce, while Japanese A5 Wagyu appears in three cuts: tenderloin, ribeye, and striploin. Large-format options include the "Côte de Boeuf Pour Deux," a 48-ounce tomahawk rib-eye with herb-roasted bone marrow.Pablo rounds out the menu with local seafood like whole grilled branzino and U2 prawns, plus French comfort classics like duck confit with seasonal vegetables, coq au vin rich with red wine and mushrooms, and boeuf bourguignon served over pommes purée.
The wine program champions French vintages, including lesser-known varieties like Tannat and Picpoul, with an emphasis on sustainable producers. Cocktails blend French tradition with tropical notes suited to the Miami setting.
Guests walk through a courtyard filled with bistro tables and climbing greenery before entering the main dining room.
Photo by Michael Stavaridis
Where Miami Meets Montmartre
The massive 450-seat restaurant marries art deco architecture with French opulence, drawing inspiration from the legendary soirées of socialite Denise Boulet and designer Paul Poiret.Guests walk through a courtyard filled with bistro tables and climbing greenery before entering the main dining room. A marble-topped bar anchors the ground floor space, which features classic brasserie touches - subway-tiled walls, mosaic floors, and carved wood details that transport diners to early 20th-century Paris. The second floor offers a more intimate setting with jewel-toned wallpaper and private dining rooms overlooking the courtyard below.
The Miami location is the seventh for the brand, which launched in New York City in 2020. The flagship Midtown Manhattan location spans an entire city block, with additional outposts in the West Village, Union Square, and Petite Boucherie in the West Village. The group expanded to Chicago and Washington, D.C., in early 2024 before setting its sights on Miami.
La Grande Boucherie. 81 Washington Ave., Miami Beach; boucherieus.com.
