Would you expect anything less than excellence from French culinary titan Daniel Boulud? Since opening this sleek downtown eatery in 2010 inside the JW Marriott Marquis, Boulud has set a new standard for big-name chefs with forward bases in Miami. He changes the menu with a devout, almost obsessive regularity tied to the seasons. Here's the proof: In fall and winter of 2016, the menu listed diver scallops with a squash-and-root-vegetable succotash, alongside pumpkin agnolotti with chestnuts, sage, and Brussels sprouts. In spring 2016, executive chef Clark Bowen rolled over the menu to house-made spaghetti with sweet spanner crab perfumed with fennel and saffron. There was a Swank Farm bean salad with peas, guanciale, and pecorino, as well as roast pork with fried green tomatoes, spicy cabbage, and mustard jus. Just a few months ago, the menu was again reinvented, this time with addictive fried rice balls called arancini plumped with sweet corn and mozzarella ($8). Cauliflower with coconut, cashews, and carrots ($14) came to light along with lamb dressed with spring onions and fava beans ($36). Clearly, every season provides a new reason to return to DB Bistro Moderne.