Boulud Sud opens in Downtown Miami

Renowned Chef Daniel Boulud’s Mediterranean restaurant, Boulud Sud, has opened at the JW Marriott Marquis hotel in downtown Miami for lunch, dinner and Sunday brunch.

Originally launched in 2011 on New York’s Upper West Side, this Miami Boulud Sud features coastal cuisine inspired by flavors from the Côte d’Azur Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Turkey and beyond.


The Boulud Sud kitchen is led by Executive Chef Clark Bowen, who has been an integral part of the Daniel Boulud team for seven years. Together they’ve developed a menu that highlights local ingredients, while building on a foundation of existing Boulud Sud favorites using spices, seasonings and cooking methods found in the Mediterranean for dishes such as Octopus à la Plancha, Arabic Lamb Flatbread, Veal Saltimbocca, Seared Mediterranean Branzino and Moroccan Chicken Tagine.

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

Grapefruit Givré

The wine program at Boulud Sud Miami, headed by Sommelier Haunah Klein, features selections from classic regions while also offering the opportunity to discover new regions and varietals from all around the globe. It places a heavy focus on wine regions along the Mediterranean coast in order to complement regional cuisines, while maintaining a variety of French styles as well as domestic and South American offerings.

Draught and bottled beers are also available, with a nod to local brewers including Concrete Beach Havana Lager and La Rubia, each from Miami, and imports such as Kronenbourg 1664.

Led by Head Bartender Craig Welsh, the cocktail program draws inspiration from the coastal vibes of both Miami and Mediterranean. Homegrown cocktails feature signature recipes and tropical influences while others feature spirits and ingredients from the Iberian Peninsula to Cyprus. The program is craft cocktail-driven and seasonal, with a range of aperitif-style refreshers and complex savory sippers, such as the Chow Bella with bourbon, Aperol, Cynar, Aqua Faba, cinnamon, lemon and Angostura and the Jalisco Mule with Suerte Tequila, hibiscus, ginger, lime and house-made ginger beer.

“The design of Boulud Sud will bring together the charm of Provence, the warm spice and fragrant herbs of Mediterranean cuisine to pair with the casual elegance of Miami, highlighted with original artwork by Vik Muniz,” said Daniel Boulud. “It will be the perfect backdrop for our vibrant Mediterranean menu.”

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