db Bistro Moderne Transitioning to Chef Daniel Boulud’s Boulud Sud

Following its final dinner service on Saturday, Sept. 30, downtown’s db Bistro Moderne has begin to transition into chef Daniel Boulud’s Boulud Sud, opening in December with executive chef and longtime Boulud collaborator Clark Bowen in charge of developing a menu of coastal cuisine inspired by flavors from the Côte d’Azur Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Turkey, among other places.

Originally launched in 2011 on New York’s Upper West Side and as a pop-up in Miami in 2016, this second location of Boulud Sud will feature a menu that highlights local ingredients starring in Mediterranean dishes such as Octopus à la Plancha, Arabic Lamb Flatbread, Taramasalata, Sicilian Grilled Swordfish and Moroccan Chicken Tagine.

Pastry Chef Saeko Nemoto, who has also been working with Boulud for many years in New York and Miami, will present both original desserts and variations on classics from the NYC location, including the much-beloved Grapefruit Givré topped with sesame halavah, rose loukoum and grapefruit sorbet.

“Boulud Sud will be a celebration of all things sea and sun, both in our menus and the relaxing design,” said Boulud. “The mezze-style shared plates and colorful culinary influences reflect the warm, coastal climate of the Mediterranean, and after our pop-up experience with this concept, it became clear that the flavors of the Riviera are a perfect fit for the evolving culinary scene in Miami.”