La Grande Boucherie Miami — Restaurant in Miami Beach

La Grande Boucherie was one of the most anticipated NYC-to-Miami restaurant openings of 2025. Known for their classic French fare, extensive list of absinthe-based cocktails, and beautiful decor, they have no problem blending into the South of Fifth neighborhood and its ultra competitive dining scene. My wife and I normally don't go out on Valentine's Day, so being able to snag a reservation the day before to try out the restaurant seemed like a great opportunity to do so!

From the moment you step inside the courtyard entrance and into the bar area, it's clear that no expense was spared. The grand archways, romantic lighting, and Art-inspired design give the space a Parisian elegance that feels right at home in Miami Beach. Whether you're seated indoors beneath the dim lighting or outdoors on the lush, greenery-lined terrace, the ambiance strikes a perfect balance between sophistication and relaxed charm.

Here is what we ordered:

Cocktails: Fraise Crémeuse ($18) Boucherie Old Fashioned ($20) PJ Breeze mocktail ($14)

Appetizers: Les Escargots ($22) Prime Steak Tartare ($24)

Entrées: Filet Mignon Au Poivre ($63, Filet Mignon) Cuisse De Canard Confit ($42, Duck Leg)

Desserts: Mousse au Chocolat ($25) Crème Brûlée ($14)

Every dish delivered the quality and flavor you would expect from a high-end French restaurant. The Escargots were covered with garlic and lightly buttered, while the Prime Steak Tartare, served with an egg on top, was delicious and rich. Both appetizers were a good portion to be shared.

For the main courses, the Filet Mignon was cooked to a tender medium perfection and bursting with flavor due to the peppercorn cream sauce, and the Duck was a hearty, well-executed dish where the tender duck confit was complemented beautifully by the seasonal vegetables, smooth parsnip purée, and a sumptuous Comté-infused jus.

The cocktails were a standout as well. The Fraise Crémeuse was an absinthe-based cocktail that offered a refreshing and not overpowering blend of strawberry and cream, while the Boucherie Old Fashioned boasted a bold, spirit-forward complexity that any whiskey lover would appreciate. The altos añejo and plum infusion make this Old Fashioned on the sweeter side of the spectrum and unique.

The desserts were also delightful! The Mousse au Chocolat was extremely decadent and enough to split between 2-3 people, and the Crème Brûlée was very creamy and perfectly caramelized on top. We finished the Crème Brûlée but had to take about half the Chocolate Mousse home to save for the day after.

A special mention must go to Anneli, whose exceptional service made the evening even more memorable. She took her time walking us through the menu, was patient as we made our choices, and offered insightful suggestions that truly enhanced our dining experience.

While there was a bit of a wait to be seated (30 minutes for us), a growing pain of such a popular new spot, and a need for extra fans in the outdoor area during the summer heat, these are just some small observations I made for improvement during what was an overall fantastic experience.

La Grande Boucherie is a welcome addition to South of Fifth, bringing a touch of Paris to Miami Beach's vibrant dining scene. The food can be best described as solid with an excellent vibe. With French food, there is no need to re-invent the wheel. We're already looking forward to our next visit and exploring more of what the menu has to offer, especially their daily Happy...

From the moment we arrived for our reservation, we were warmly welcomed by the hostess and staff, who promptly guided us to our table on the second floor. The decor is nothing short of breathtaking—it transports you to an opulent, bygone era, setting the stage for an unforgettable dining experience.

Our server, Paul, greeted us with a smile and immediately set the tone for exceptional service. We started with drinks—an Old Fashioned for my boyfriend and the PJ Breeze, a mocktail, for me. My boyfriend, a self-proclaimed bourbon connoisseur, was thoroughly impressed with his cocktail, and my PJ Breeze was delightfully refreshing.

For appetizers, we opted for the steak tartare and escargot. The escargot, bathed in a rich garlic butter with shallots, lemon, and parsley, was divine—made even better by the fact that we didn’t have to wrestle them out of their shells. The steak tartare was equally impressive, featuring capers, cornichons, shallots, and a delicate quail egg on top, served with crispy crostini and a fresh side salad. A generous portion, perfect for sharing.

For our entrées, we initially ordered the roasted rack of lamb and the entrecôte grillé, but unfortunately, they had run out of the latter. Paul suggested the prime steak frites instead, and it turned out to be a fantastic recommendation. Both the steak and lamb were cooked to absolute perfection—something that, in our experience, can be hit or miss at Miami restaurants. The steak frites came with a side of perfectly crispy, golden fries, while the rack of lamb was tender and flavorful. The only slight critique? The rapini could have used a touch more seasoning.

A must-order side: the potato gratin. It came with my boyfriend’s dish, and we were blown away by how incredibly rich and flavorful it was. We’re still thinking about it days later!

To end on a sweet note, we asked Paul for dessert recommendations and settled on the Basque cheesecake and the profiteroles. While my boyfriend adored the cheesecake, the profiteroles completely stole the show. Both desserts were served with a luscious side of chocolate sauce, which took each bite to the next level.

Overall, this place is a gem. The ambiance, service, and food are all top-tier, making for an incredible dining experience. We loved it so much that we’ve already booked a reservation to celebrate my boyfriend and his mom’s birthday next weekend! If you’re considering dining here, do yourself a favor and go—you won’t be disappointed....

Disappointing. Our group has extensive experience in the food service industry so the disorganization here was blatantly clear to us. General point of this review: you can't charge prices this high or implement a 20% auto-gratuity until your staff can provide a decent level of service.

Hosts - the number one rule of hosting is that you need to greet guests immediately. Even if you're in the middle of something, just a "welcome! I'll be with you in a moment" is a thousand times better than letting people stand around awkwardly while you finish adjusting the seating chart. Sections - apparently not a thing here? We had two different servers come to our table to greet us and take our drink orders. Clear from the get go that the staff were not on the same page. Knowledge - given that we had two servers, we saw that neither of them was comfortable with the menu. Couldn't pronounce the French names, couldn't tell us about anything on the wine list, and for some reason, we were given descriptions for multiple dishes. Not only was this unprompted (we are very familiar with French food so didn't ask for menu help), but it unfortunately showed us that the server didn't really know what they were talking about. Bartender - also not well versed with the menu. Two of the cocktails we ordered had swapped ingredients - pineapple juice added to the cocktail that was supposed to have mint, mint added to the cocktail that was supposed to have pineapple juice. Again, staff not trained. Food - food was good except for the duck and the chicken, both of which were very dry. I'm gonna assume the kitchen staff come from steakhouses and are still learning to cook poultry. $40+ for dry chicken is not okay. Serving assistants - seemed very lost and unsure of themselves. Was nervous for them every time they came to the table.

It didn't surprise us to see that the restaurant only opened 2 weeks ago. It helped us empathize with the staff, but it also made it frustrating to witness in real time the kind of workplace disorganization we've experienced ourselves (I.e. hospitality brand opens a new location + hires unprepared staff + doesn't properly train them/give them enough time to learn everything = chaos). The place looks great and most of the food was good but the staff are not capable of providing the kind of service that would warrant such high prices. Can't say it ever felt like we were in...