After nearly a year, James Beard Award-winning French chef and restaurateur Daniel Boulud’s downtown Miami restaurant, Boulud Sud, is finally open for Sunday brunch. The concept, which took the place of DB Bistro Moderne, his former restaurant in the same space, serves American and Mediterranean breakfast dishes inside an upscale space, complete with bottomless cocktails and frosé.
Boulud Sud is a spinoff of a restaurant chef Boulud opened in Manhattan under the same name. Though DB Bistro Moderne showed no signs of failure, Boulud closed the restaurant in September 2017. The previous year, the chef had hosted a short-lived Boulud Sud pop-up there. “As the restaurant evolved in New York,” Boulud told New Times, “I felt the cuisine would be very appropriate in Miami.”
Clark Bowen, a seven-year Boulud vet who began at DB Bistro Moderne in 2011 as sous-chef and later became executive toque, oversees the restaurant’s newly-launched brunch service. Included on the menu are a selection of never-before-seen items, as well as best-selling plates available during lunch and dinner, and a three-course prix-fixe option.
A la carte highlights include the setas con huevos, a roasted mushroom and egg dish with tomato confit and croutons; the Moroccan shakshouka with kale and a slow poached egg; the brioche French toast drizzled with chantilly and raspberry marmalade; and the pancakes with sheep’s milk ricotta, chantilly, butter and pure maple syrup. Otherwise, keep an eye out for the octopus a la plancha, the Frenchie burger smothered in tomato compote and raclette cheese, the slow-baked salmon, and the Mediterranean branzino. Items range from $10 to $30.
Pastry chef Saeko Nemoto is in charge of dessert, which includes caramel fondant with cacao bean crumble and vanilla ice cream, as well as a Mediterranean sundae with baklava, lemon gelato, and rose lokum.
The restaurant offers a prix-fixe option as well, which includes three courses and two hours of bottomless beverages for $55. Begin with hummus and pita, Greek parfait, an arugula salad with avocado and grapefruit, or a traditional gazpacho. Continue with eggs Florentine, grilled steak and eggs, or Belgian waffles, followed by the Mediterranean sundae or caramel fondant.
As for cocktails, head bartender Craig Welsh offers the Grapefruit Blossom made with gin, elderflower, and fresh grapefruit; the Old Cuban featuring rum, mint, sparkling wine, and bitters; and a bloody Maria with smoky mezcal.
Boulud Sud, which opened in January 2018, is a spinoff of a place the chef opened in Manhattan in 2011. “As the restaurant evolved in New York, I felt the cuisine would be very appropriate in Miami,” Boulud told New Times in April 2018. “We decided it was time to refresh the restaurant, but then it just made sense to change the concept entirely. It’s a lot more casual but still very sophisticated.”
Boulud Sud. 255 Biscayne Blvd. Way, Miami; 305-421-8800; bouludsud.com/miami. Brunch is served Sundays 11 a.m. to 3 p.m.