La Grande Boucherie, the French brasserie born in New York City, is now open in Miami, capping off a recent expansion run that brought locations to Chicago and Washington, D.C., last year. It is indeed grand, measuring 13,000 square feet and seating 450 guests.
The first La Grande Boucherie opened in Manhattan in 2020, occupying a palatial space in Midtown, and the brand has since opened less-palatial offshoots Boucherie West Village, Boucherie Union Square, and Petite Boucherie, all in New York City. The restaurants are part of The Group Hospitality, which also operates multiple locations of Italian trattoria Olio e Più and Japanese restaurant Omakase Room. This is their first project in Miami.
The menu features French bistro fare, including steaks, seafood towers, escargot, and roast chicken. Photo credit: Huge Galdones
“Our expansion into the Miami market was driven by its evolving food scene, diverse culture, rich design, and dynamic growth,” said Emil Stefkov, founder of The Group Hospitality. “The city’s love for bold flavors and its international community align with our joie de vivre philosophy, celebrating beautiful spaces and unique experiences.”
The newest La Grande Boucherie inhabits an Art Deco building in Miami Beach’s South of Fifth neighborhood that dates back to 1938. The space was designed to evoke the Golden Age of Paris, blending art, fashion, and culture into a festive atmosphere inspired by Denise Boulet, the wife of French designer Paul Poiret, and the couple’s legendary “Oasis Parties” of the 1920s.
A lush courtyard welcomes diners to the two-story restaurant. Photo credit: Michael Stavaridis
The two-story restaurant is fronted by a garden courtyard full of greenery, florals, and bistro tables. Just inside, there’s a bar with marble surfaces, polished brass accents, and pendant lights. The ground-level dining room continues the Parisian brasserie theme with subway-tiled walls, mosaic floors, carved wood wainscoting, and French antiques.
Head upstairs to find a more intimate, moody setting, with custom wallpaper, rich fabrics, and plush seating, plus private dining rooms overlooking the courtyard below.
The kitchen is run by executive chef Leonardo Pablo, a restaurant veteran who most recently helmed culinary operations at W South Beach and Esmé Hotel. His menu features classic and modern French dishes, with a raw bar, salads, fish, and steaks. The steaks come in single and large-format portions, so guests can tuck into their own steak frites or Delmonico, or share a Chateaubriand or a 48-ounce tomahawk ribeye. Certified Japanese A5 wagyu is also available and priced by the ounce.
The upstairs is intimate and moody, with custom wallpaper and rich fabrics. Photo credit: Michael Stavaridis
The drinks list features original and classic cocktails and non-alcoholic cocktails, and the wine lists pulls from France and select U.S. regions. Labels range from coveted bottles to lesser-known grape varieties, with an emphasis on winemakers practicing sustainable farming and organic production methods.
The Group Hospitality is targeting additional openings in 2025, including in Miami. Stefkov said the company is exploring opportunities in new and existing markets for all its brands.
