Fall in Miami is a strange thing. Leaves stay green and temperatures drop just enough to be tolerable. And by “tolerable” I mean 85 degrees with a slight breeze. Although South Florida gives up traditional seasonal changes, we definitely know how to appreciate fall in our own way.
At Daniel Boulud’s db Bistro Moderne in Downtown Miami, Executive Chef Clark Bowen and Chef Patisserie Saeko Nemoto are doing more than appreciating fall in Miami, they are celebrating it by incorporating the taste of autumn into their newly launched dinner, dessert and cocktail menus.
MIAbites was recently invited to get a taste of the new dishes and drinks.
Here’s what you can expect:
First Things First - Slushy Drinks and Cocktails
The slushies were such a refreshing treat. I like to think the Autumn Chill was made with Miami autumns in mind. The warm flavors of Bourbon, Apple Cider and Chai Tea make it reminiscent of traditional fall, but the icy texture reminds you you’re still in Miami and probably need something to cool down with. The Frose was both delicious and balanced. Slushies are only $8 during happy hour, $12 all other times.
New cocktails from the db Bar Team include a Pomegranate Caipirihna made with Leblon Cachaca, Lemon Grove made with Ketel Citroen, Polynesian Punch made with AFROHEAD rum and Pins and Needles made with Bourbon and Barolo Chinato.
Executive Chef Clark Bowen’s Seasonal Dishes
Chef Bowen’s talent is incredible and seen throughout the dishes he crafted. Each dish was beautifully presented and the Fall inspired ingredients made for dishes the tasted even better than they looked. And that was quite an accomplishment when looking at the pictures we all took.
The Fall menu tasting included a Mushroom Arancini, Roasted Beets with Pears, Walnuts, Blue Cheese, Quail Ballotine with Foie Gras, Porcinis, Sweet Potatoes, Lamb Cavatelli with Pecorino, Tomatoes, Braising Jus and Grouper Moqueca.
Standout dishes for me included: the Diver Scallops with Fall Succotash, Parsley and Bacon Jus and the Pork Loin with Mofongo, Cripsy Pig Ears and Black Beans.
My FAVORITE of the night was, hands down, the Pumpkin Agnolotti. Little pillows of handmade pasta and pumpkin filling, brussels sprouts and chestnuts were lightly covered in a brown butter, sage sauce and practically melted in my mouth.
Desserts from Chef Patisserie Saeko Nemoto
The Crispy Apple Confit looked like a work of art and had all the flavor components of an apple pie. The different textures and modern-take on traditional flavors was so cool and definitely fall inspired, A must order! The Arroz Con Leche came to us in a tall glass and dulce de leche was poured over the top. The rice pudding also had caramelized bananas, roasted pecans and dulce de leche ice cream. Let’s just say this is not your grandma’s arroz con leche… it may even be better.
JW Marriott Marquis
225 Biscayne Boulevard Way
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