La Grande Boucherie - Review - South Beach - Miami - The Infatuation
"La Grande Boucherie’s lovely patio has the power to make their decent French food more enticing. The restaurant started in New York and expanded to other cities like Chicago with significantly less success. The South Beach iteration makes fine versions of niçoise salads and steak frites, but underneath the patio umbrellas and lush palm trees, dinner becomes a swanky garden party. We can forgive them for the slightly overcooked salmon because we’re too busy photosynthesizing and clinking our big martini glasses. The inside has a slower pulse. Especially if you end up in the massive upstairs dining room next to the giant piano sans piano player. So come during the non-summer months for a spritz, a burger, and an impressive view of a giant art deco building. Otherwise, if great French food is what you want, look here. Food Rundown photo credit: Rachel Bires La Salade Niçoise It’s one of the more refreshing dishes here. The thick slivers of ahi tuna absorb the tangy red wine vinaigrette, and it’s a pleasantly light way to start a meat-filled meal here. photo credit: Rachel Bires Les Escargots They get points for being the biggest escargots we’ve ever had. We just wish the garlic butter and parsley would’ve seeped through these massive suckers a little more. They’re not worth $29. photo credit: Huge Galdones Foie Gras Torchon The foie gras discs are smooth and packed with flavor. But it's a fleeting moment that lasts all of two minutes. photo credit: Huge Galdones Prime Steak Frites It’s topped with a generous slab of herb butter that oozes throughout the entire plate. Each juicy bite produces the same feelings as a runner’s high. Bonus: It’s the cheapest steak on the menu. photo credit: Huge Galdones Wagyu Burger Sitting outside and chowing down this thick, decadent burger is, objectively, a perfect way to spend a Saturday afternoon. photo credit: Rachel Paraoan Saumon Rôti There’s nothing remarkable about the salmon. It’s just fine. Maybe even a little dry. photo credit: Rachel Bires Profiteroles The confectionate sugar on top of the choux pastry repels the chocolate sauce like Scotchgard. And the choux pastry tastes old. Skip this and end with a cup of tea or coffee instead." - Mariana Trabanino
