Daniel Boulud transitioned his haute dining spot in downtown Miami into the breezy Boulud Sud. Heavy on seafood and farm produce, its Mediterranean menu is more in line with local palates. The classic French chef is also testing the experiential trend with fun pop-up feasts. While his New York café hosts a Mardi Gras-themed tasting, he invited Miami’s Saffron Supper Club to cook on Sunday, February 11, here. The roving, local dinner party explores North African and Middle Eastern cuisine, so they’ll feel right at home in Boulud Sud executive chef Clark Bowen’s kitchen. Both combine their repertoires for family-style courses like lamb flatbread, chicken tagine and cauliflower tabbouleh. Reserve here. On the same night, Plant Miami at the Sacred Space kicks off its guest-chef series with Niven Patel of Ghee Indian Kitchen.
255 Biscayne Boulevard Way; 305.421.8800; bouludsud.com. 105 NE 24th Street; 305.814.5365; thesacredspacemiami.com