Chef Daniel Boulud’s Mediterranean restaurant, Boulud Sud, officially opens its doors tonight in the former db Bistro location at 255 Biscayne Boulevard. Originally launched in 2011 on New York’s Upper West Side, this second location of Boulud Sud features cuisine inspired by flavors found in places like Spain, Italy, Greece, Morocco, Tunisia, Lebanon, and Turkey.

The Boulud Sud kitchen is helmed by executive chef Clark Bowen, who has been a part of the Daniel Boulud team for seven years. On the menu expect dishes like octopus a la plancha, lamb flatbread, chicken tagine, veal saltimbocca and branzino. For dessert, the much talked about grapefruit givré topped with sesame halva, rose loukoum and grapefruit sorbet, makes an appearance.

The entire 6,350-square-foot space got a revamp too, courtesy of design firm CallisonRTKL, featuring minimalist lighting fixtures, linen seating, Moroccan-inspired tile floors, lattice walls, along woods and live plants throughout and original artwork by artist Vik Muniz.

The restaurant is now open Monday to Friday for lunch from noon to 2:30 p.m., dinner from Monday to Thursday from 6 to 11 p.m. and until midnight on Friday and Saturday. Brunch is slated to debut on February 4 and will be available from 11 a.m. to 3 p.m. Call 305-421-8800 for more information.

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