Daniel Boloud db Bistro Moderne, Miami FL

November 30, 2011

in Channel 7 News Feature Stories,Miami-Dade,South Florida

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db Bistro Moderne

255 Biscayne Boulevard Way
Miami, Florida 33131


Featuring the wines of
Agusti Torello Mata

Reviewed by: Tom House

Food & Service:

Managers Sean and Sergio at db Bistro Moderne

Sheik, enticing and inviting… db Bistro Moderne is the perfect place to unwind, or wind up after a busy day. An exciting blend of traditional French bistro-style cooking with distinct American flavorings, Chef Daniel Boloud’s new Miami restaurant delivers all the energy and  style of his New York City sister restaurant and more.

Server Offering Pass Around Appetizers Before Dinner

Synched to heartbeat of Miami, the décor and ambiance is contemporary, yet unique unto itself. Vaulted 16 foot ceilings in the lounge area tower over a sunken bar where the finest cocktails and great service are at your beck and call. As you settle into a seat in the sexy lounge or at the bar, you instantly feel like a VIP. I arrived early, enjoyed a martini with the charming bartender Monique.

Before long, about 30 of us gathered in The Persimmon Room. This lovely enclave is situated just off the main dining room, but not to the point of isolation. You still feel as though you are a part…a very special part… of the restaurant’s palpable energy. Two long tables were waiting, as we lingered over delightful pass around appetizers accompanied by Agusti Torello Mata Brut Reserva Cava 2008. With Agusti himself present, it made the Brut cava taste all the more delicious.

Next we enjoyed Rose Rosat Trepat 2009, as well as XII Subirat Parent White Wine – D.O. With this wine we savored a delicately poached shrimp, served with roasted beets and Dijon vinaigrette. Perfect pairing at its best! Penedes 2010, Brut Nature – Gran Reserve “BARRICA” (100% Macabeo) 2007 was served with Risotto de Tomate, with Parmesan

Slice of Duck Breast Paired perfectly with Agusti Torrello Mata Wines

Canaroli and tomato Compote and Guanciale. Brut Nature – Gran Reserva “KRIPTA” 2006 (my favorite) was served with this course as well. Each cava was carefully paired with a thoughtful dish, making both the wine and the food unforgettable!

Now for some excellent red wines! First I must say… I was in awe of the perfectly orchestrated service on display here at db Bistro Moderne. The attention to detail and precision was impressive, as the manager himself served each guest glasses of wine from a tray held by a server slowly moving around the tables. Even though we were a table of 30 people, no plates were ever cleared early, and all new dishes were served simultaneously.

Note: All the wines enjoyed here this night are available at Andrew Lampesone’s Wine Watch, Ft. Lauderale, Florida - www.winewatch.com.

Agusti Torrello Mata Speaking to the Crowded Dining Room

Slow Roasted Duck Breast, with a variation of figs and finished with Cippolini Onions was served with Elix de Cellers Melis, Priorat, 2006 and 2007. These rich wines were full of flavor and ripe fruit…really an ideal pairing with duck. Executive Chef Jarrod Verbak created these succulent culinary combinations, where each course was masterfully matched to its culinary dance partners…Agusti’s wines and cavas. Throughout the evening, Agusti spoke to our group about each and every wine. His passion and love for what he does shines through every bottle of wine he makes and every word he speaks.

We finished with a figgy tasting dessert wine, Alvear Solera, vintage 1927! The dark sweetness of this wine complimented db Moderne’s Chocolate Palet & Peanut Butter Platter… Lots of oohs and ahs were emitted at this point, as everyone reached that perfect state of satiation at approximately the same time. You can enjoy these acclaimed wines of Spain on your next visit to db Bistro Moderne…or anytime!

Crispy yet tender, db Bistro Moderne's Duck Confit is a must!

One of the best Foie Gras preparations in South Florida

Extra: On your next visit to db Bistro Moderne in Miami, make it a point to order the Duck Confit as well as the Foie Gras. These are two elegantly prepared specialty items that are phenomenal! Although not a part of our dinner this evening, I asked management if I could see these items (that I have tasted before) so I could photograph them for you our readers. For DinnerReviews.com, these  two culinary specialties are often a standard by how I rate a chefs skill in restaurants worldwide. Both are difficult to prepare perfectly, but at this cutting edge restaurant, they are prepared confidently and the final results are of award winning quality each and every time.  Enjoy!

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