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db bistro moderne

255 Biscayne Blvd. Way Send to Phone
305-421-8800 | Make Restaurant Reservations | Menu
From Daniel Boulud, French-influenced contemporary American bistro fare with a strong focus on local ingredients and locals’ tastes.   Daniel Boulud is GAYOT's 2014 Best Restaurateur in the U.S.
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Local Deals: 120 * 90

Lunch Mon.-Fri., Dinner Mon.-Sat., Brunch Sat.-Sun.

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Dining room at db bistro moderne, Miami, FL

db bistro moderne Restaurant Review

: Diners who want to try Daniel Boulud’s luxe The Original db Burger stuffed with foie gras, fresh truffles and rich short rib, a signature from NYC’s original db bistro moderne, will find it here. But unlike many of Miami’s celebrity chef branch restaurants, the menu is no mere transplant; though food is prepared with French technique, there are far fewer actual classic French dishes. Rather, fare is French-influenced Floribbean, geared to locals’ tastes and local ingredients, particularly produce. Seafood selections are often fattier, finer-fleshed northern species, but even there some regionally-caught products are utilized when up to snuff: stone crab in the raw bar line-up during season; a Caribbean peekytoe crab starter with other island flavors (coconut, charred pineapple, sweet potato). In fact, executive chef Jason Pringle (formerly of NYC’s Café Boulud) goes even farther than his three predecessors, as seen in the lunchtime croque madame (French ham, Gruyère, sunny side-up egg) upgraded by the addition of succulent roast pork into a kind of croque Cubano. Desserts vary, as do other dishes, with the market; if it’s strawberry season, hope for strawberry vacherin with Key lime coulis and strawberry/basil ice cream and crème Chantilly. Master sommelier Christopher Birnie-Visscher happily guides diners around a global wine list including offerings from South America’s most interesting winemakers, along with top French labels.

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Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.