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db bistro moderne

255 Biscayne Blvd. Way Send to Phone
305-421-8800 | Make Restaurant Reservations | Menu
French bistro fare in downtown’s JW Marriott Marquis Miami.   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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0.0 rating over 3 reviews
Dining room at db bistro moderne, Miami, FL

db bistro moderne Restaurant Review

: Talk about dinner and a show: There's nothing like watching one of Miami's notoriously unadventuresome diners confronted by this restaurant’s stuffed pig's foot, one of Daniel Boulud's signatures from his original db bistro moderne in NYC. Boulud's fans will also find an ample number of other famed dishes like the db burger (stuffed with rich short rib, topped with foie gras) transplanted from Manhattan. But this very upscale and untraditional bistro is, unlike most celebrity chef branches, far from a mere knock-off. The menu acknowledges local tastes and incorporates some of the region's finest local ingredients, such as pompano, a sweet, delicate-textured Florida fish, that's crusted in a wrap of buttery toasted bread and sauced with silky parsley velouté. ​(Jason Pringle has assumed the executive chef position, replacing Matthieu Godard.)​ That said, it's hard to resist classics like rustic pâte de campagne with shallot marmalade and whole-grain mustard, or steak Provençal with sauce vert. Sommelier Christopher Birnie-Visscher's extensive wine list, a mix of French favorites and eclectic boutique picks, is comprehensive and even includes a few budget bottles. And don't skip pastry chef Jerome Maure's desserts, ranging from fresh-flavored homemade tropical fruit ice creams and sorbets (best with a basket of fresh-made madeleines) to a complex lemon gratin. The high-ceilinged, dramatic décor may strike some as over-formal for both Miami and for a bistro, but $7 wine and tapas (like crispy pork belly rillons) at happy hour inspire casual conviviality.

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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.