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Return to the South

Jennifer Pfaff

   Last year, Chef Daniel Boulud brought his New York-based Boulud Sud restaurant to Palm Beach, offering the Mediterranean-inspired fare as an additional menu at Café Boulud (561-655-6060) during the summer.
   That was just the practice run.

Octopus a la plancha - Cafe Boulud - Boulud Sud

   This year, the concept has been refined for its second season in Palm Beach, operating as a true pop-up with its own dedicated space. Open for dinner from July 3 to September 2, Boulud Sud serves guests on the terrace of the Brazilian Court, in an air-conditioned enclosure outfitted with clear drapes and fans. Small olive trees, green glassware and tables topped with potted herbs evoke the spirit of Provence—or Sud, the South.
   “Last year, we were more off Broadway. This year, we’re more on Broadway,” Boulud says.
   Many Sud ingredients are sourced from Swank Farms to create colorful and fresh dishes like cucumber gazpacho; grilled octopus flavored with Marcona almonds, arugula and Jerez vinegar; and roasted lubina with romesco, arugula and grilled baby summer squash. Don’t hesitate to order the grapefruit givré—a dessert of frozen grapefruit carved open and brimming with sorbet.

Grilled Blue Prawns from Boulud Sud - Cafe Boulud pop-up restaurant on the Brazilian Court terrace

   Boulud Sud will serve an à la carte menu daily and a $35 three-course prix fixe menu on weekends. Diners at Café Boulud may also order from the Sud menu.
   Between Sud’s welcome return as a standalone and the café’s tenth year in Palm Beach, Boulud is proving practice makes perfect.

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