Boulud Sud Miami
Mediterranean restaurant · Miami Jewelry District
255 Biscayne Blvd Way, Miami, FL 33131
Highlights
Seasonal Mediterranean fare & craft cocktails from Chef Daniel Boulud
Seasonal Mediterranean fare & craft cocktails from Chef Daniel Boulud
"Dine on Christmas eve with a three-course prix-fixe holiday menu at Daniel Boulud’s Downtown outpost, Boulud Sud. The menu offers up a selection of appetizers like shrimp al ajilio, Italian chicory, mains like pumpkin agnolotti and chicken tagging, and desserts like pear zalabia for $85 per person, with an option $55 wine pairing. Available 5 to 11 p.m." - Olee Fowler
"Feast on a Sunday brunch that begins with choices of an Andalusian gazpacho, Greek salad, muhammara spread, or a Greek parfait. Then choose from four mains including a Moroccan shakshouka, traditional eggs Benedict, or brioche French toast with caramelized apple and berry compote. Last but not least, pick from the Mediterranean sundae with yogurt, mango sorbet, and cardamom gelato, a lemon lavendar cake with strawberry prosecco sorbet, or the fondant with passion fruit sauce." - Stacy Moya
"Daniel Boulud’s Mediterranean restaurant is serving up a vast menu with plenty of options for appetizers, entree, and desserts. Start with the Andalusian gazpacho or Moroccan shakshuka, before moving on to options like the chicken tagine or braised lamb, and finishing with lavender peach doughnuts or a proper cheese plate." - Olee Fowler
"Chef Daniel Boulud’s Mediterranean restaurant Boulud Sud Miami will offer a prix fixe three-course menu on Christmas Eve with dishes like octopus a la plancha, pumpkin agnolotti, roasted elk loin, a “Miami” Buche de Noel and more. (Available starting at 5-10p.m. for $85 per person.)" - Olee Fowler
"Daniel Boulud’s new Mediterranean eatery offers an expansive Miami Spice menu with Andalusian gazpacho, Greek salad, or babaganoush to start. Then move on to a main course like grilled branzino, Lebanese kale fattoush, chicken Paillard, or spaghetti a la puttanesca. Finish on a sweet note with dessert selections of a maraschino chocolate fondant with flor di latte ice cream, an Ispahan sundae with rosé and rasberry sorbet, or a cheese plate. (Available Monday to Friday. Menu here.)" - Stacy Moya
