Last year Café Boulud Palm Beach took its Boulud Sud guests on a culinary tour of southern France. This year Café Boulud Palm Beach Executive Chef Rick Mace is offering a Boulud Sud menu that takes guests more toward the Middle East, featuring items such as Stone Baked Arabic Flatbread with Spiced Lamb (my favorite), Crispy Sicilian Olives and Chicken Tagine with Couscous, Honeyed Eggplant and Preserved Lemon.
Located in the historic Brazilian Court Hotel, Boulud Sud is a pop-up restaurant based on Chef Daniel Boulud’s Manhattan-based location of the same name. The Boulud Sud menu will be available through Oct. 1. Guests can choose between inside dining or outside courtyard dining, either of which comes with the restaurant’s impeccable service.
“This is our third year with Boulud Sud,’’ said Café Boulud Executive Chef Rick Mace, who came to the restaurant in August of 2013. “Our goal is to go with what’s worked for us the past two summers and add some new items.
“This year we wanted to have items from the eastern Mediterranean and delve into some of the more exotic cuisines of Syria and Jordan.
In that regard, Mace corroborated with Café Boulud New York Executive Chef Travis Swikard on what each thought would be good representations for this year.
“I tried to put a little of my personal touch to it, too,’’ said Mace, who joined the Daniel Boulud’s restaurant group in 2007 as executive sous chef of Daniel Boulud Brasserie at The Wynn Resort Las Vegas.
Mace’s “personal touch’’ is exemplified in the Arabic Flatbread, a dish he was introduced to as a youngster while living in Turkey, where his father served in the U.S. military.
“They were doing that in New York,’’ Mace said the Arabic Flatbread. “I hadn’t seen it in years so I thought I’d add it to the menu down here.’’
Another good example of the Middle East fare is the spiced grilled chicken (for two) that features a fragrant (and delicious) blend of eastern spices.
“The flavors from that part of the world really resonate with people here, considering the climate this time of year,’’ Mace said. “We’ve been getting a lot of positive feedback. What we are seeing is that (guests) are trying multiple dishes and sharing. That’s kind of what Boulud Sud is all about – communal dining and small plates being shared among friends.’’