Boulud Sud Miami
Star chef Daniel Boulud takes a trip across the Med at this NYC-import, with a menu drawing from France’s Côte d’Azur, Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Israel, and Turkey. Start with octopus a la plancha with Marcona almonds, arugula and Valencia oranges and then definitely do the spectacular chicken tagine, with cauliflower, spinach, couscous and tomato in a fusion of North African spices. Any dessert will do, but the warm basket of madeleines in dusted sugar is dreamy. The white and blue coastal dining room with its wooden screen walls, lanterns, and soaring 16-foot ceilings, evokes a beach house in a sleepy, yet swanky, fishing village. It’s conducive to both power lunches and romantic dates.
Star chef Daniel Boulud takes a trip across the Med at this NYC-import, with a menu drawing from France’s Côte d’Azur, Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Israel, and Turkey. Start with octopus a la plancha with Marcona almonds, arugula and Valencia oranges and then definitely do the spectacular chicken tagine, with cauliflower, spinach, couscous and tomato in a fusion of North African spices. Any dessert will do, but the warm basket of madeleines in dusted sugar is dreamy. The white and blue coastal dining room with its wooden screen walls, lanterns, and soaring 16-foot ceilings, evokes a beach house in a sleepy, yet swanky, fishing village. It’s conducive to both power lunches and romantic dates.
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