The doors are officially open at Boulud Sud Miami and we couldn’t be more excited — that’s because we’re still dreaming about the lunch we had there earlier this week. And it wasn’t just an ordinary lunch, this one was extra special, as Chef Daniel Boulud, himself, was in town.
And when Daniel comes to town, I’ll do anything to be there, even if it does mean a trip to Miami in the rain (Did I really did spend 5 hours to go to lunch). He was actually one of the first “chefs” I met when I was starting my career — and working as the editor of DINE Magazine. I remember the feeling of exhilaration that I felt when he agreed to be photographed for the cover of my magazine and then, the 6-hour photo shoot with him at Cafe Boulud. It was my welcome-to-the-food-industry moment.
Now, 10 years later, the excitement remains and here he is opening another restaurant in Miami — and while I love Cafe Boulud in Palm Beach (and, of course Daniel in NYC) for their own reasons, this new-ish concept (there have been a few Boulud Sud pop-ups over the years) is one that will stand up to Boulud’s level of food and service — seriously, every dish was perfect. Expect menu items influenced by the flavors of the Côte d’Azur Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Turkey and beyond.
After some words by Daniel Boulud about Boulud Sud, we were able to get a sampling of the dishes on the menu prepared by Chef Daniel Boulud and Chef Clark Bowen. Plate after plate of deliciousness made its way to our table. From crispy artichokes to a luscious burratina salad made with bright heirloom tomatoes and arugula pesto to some of the most tender octopus that I’ve ever had, there was happiness all around — and this was only the first course.
The joy continued as were treated to a myriad of samplings of the pastas and entrees with our favorites being the savory, melt-in-your-mouth pumpkin agnolotti with sage and ricotta salata, seared Mediterranean Branzino with freekah, apricot and artichoke and the chicken tagine with turnips, cauliflower and couscous.
A trip to Boulud Sud Miami would not be complete without walking your way through the dessert menu — and because one dessert is never enough, we were able to try four — thanks to Pastry Chef Saeko Nemoto. Sweet and fruity to rich and indulgent, all our taste sensations were delighted and the crowd favorite went to the Grapefruit Givre. For me, I dabbled between all four, but the one that won over my heart was the basket of warm madeleines, or was it the chocolate — no definitely the madeleines.