Vagabond Restaurant & Bar opens at MiMo

The creative Vagabond Hotel at MiMo opens their restaurant. Part restaurant, part bar and part art gallery, the Vagabond Restaurant and Bar redefines Miami’s dining scene with inspired, oh-so-sophisticated food and artisan libations. The glorified vision of international restaurateur and art collector Alvaro Perez Miranda and chef Alex Chang, this establishment takes the term “ vagabond” – to wander from place to place without any settled home – to contemporary gourmet heights. The food is a decidedly Miami-modern blend of Latin-Asian-American inspired flavors that breathe a deliciously innovative twist on all things mouth-watering. Here is more information for Vagabond Restaurants :

 

According to Urban Daddy :

“Alex Chang. Did a stint at Animal in LA and the Michelin-starred Pujol in Mexico City. Now he’s bringing you a crazy little menu starring some tasty takes on dishes from all over. Stuff like grasshoppers from Mexico sautéed with marcona almonds, marbled pork from Spain served with Xató sauce and… a burger. Whatever. Sometimes you just need a good patty. And it’s a pretty snappy study in mid-century modernism in here. Like being invited to the Jetsons’ house for dinner or something. Picture teal couches, Sputnik chandeliers and art curated by one of the partners.”

 

According to Miami Culinary :

“Taking the helm of the kitchen, Chef Alex Chang is an accomplished self-taught talent, with previous positions at world-renowned restaurants including Animal in Los Angeles, Michelin-starred Pujol in Mexico City, Les Creations de Narisawa in Tokyo and In De Wulf in Belgium. The 25-year-old¹s cooking will reflect the flavors of the contemporary vagabond and allow patrons to taste an international and new style of fine dining in a relaxed setting. With eclectic signature dishes like the Chapulines (Grasshoppers sourced from Oaxaca, Mexico and sautéed with marcona almonds and Szechuan peppercorn) and the Iberico skirt steak (beautiful marbled pork from Spain served with a decadent xato sauce, charred scallion and mojo canario) and classics like the Vagabond Burger (a no-frills dry-aged beef burger served on a potato bun with American cheese, pickles, remoulade and fries), diners can expect a culinary adventure unlike any other in Miami. Seeking distinct flavor and new tastes, Chef Alex has taken meticulous time in creating the menu, meeting local farmers and educating himself on the best of what is available in the region.  South Florida has such a diverse mix of fresh ingredients with everything from key limes to fresh black grouper available at my disposal.  It’s been such a fun experience creating this menu because I’ve been able to take what I’ve learned from kitchens in North America, Asia and Europe and meld those flavors with those of South Florida.”

 

According to New Times :

“A full bar offers classic cocktails with a modern twist such as the milk punch (vanilla-and-cinnamon-infused Rittenhouse Rye, lemon, orange, and clarified milk) and East of the Tracks (Tequila Ocho Reposado, smoked pineapple, and Ancho Reyes). Cocktails are priced between $12 and $15. Despite the restaurant’s name, much of the food here is locally sourced. “We’re definitely trying to see what Florida is made of,” Chang says, “so we’re using all local ingredients. There are no apples that grow in Florida, so there will be nothing with apples on the menu.” Chang is so serious about the local mantra that he purchased 30 pounds of key limes to freeze for the summer. Harvest here is backwards than most places, and not a lot of things grow in summer, so we want to prepare now.” written by Carla Torres.

 

According to SoutFloridaGourmet :

“High-energy and understated elegance pervade the entire space, while hospitality and service are priority at The Vagabond Restaurant & Bar.  The modern interior designed by Perez Miranda is reminiscent of an art gallery with young, edgy and unique art. The bars, a centerpiece of the space, features classic cocktails with modern twists, and the wine cellar features carefully selected, small production wines. The cocktail menu and wine lists were carefully curated by Beverage Director Jack Colombo and Chef Alex to complement the food menu.”

 

Stay tuned at Miami City Social for more information.