The recently opened Vagabond Restaurant has quickly become a go-to restaurant in South Florida for adventurous foodies, so when we were invited in for its new brunch we were looking forward to what inventive dishes Executive Chef Alex Chang would whip up — and the meal did not disappoint.
Every dish had a unique twist incorporated. Brunch began with the Soft Scrambled Eggs that were perfectly cooked and topped with an assortment of fresh herbs, pecorino cheese and extra virgin olive oil. Next up was the Chinese Chicken Salad made with little gem lettuce, herbs, avocado, citrus and almonds and served ironically on a PF Changs plate.
Heartier brunch dishes that we tasted included the Pork Tonkatsu Sandwich made with yes kosho, sauerkraut, and spicy mustard; the Cured Ocean Trout Smørrebrød served on top of a rye bread mixed with cucumber, dill, poppy seed and topped with fried fish skin; along with the Miami brunch favorite, Shakshouka with its version filled with rabbit merguenz, lebni and served with a fermented potato flatbread.
For those loving sweets for brunch, the Cinnamon Bun topped with a orange glaze and the Shortbread Cookie served with a guava dipping sauce did not disappoint. And brunch just isn’t the same without a cocktail — or six — and Vagabond’s popular bar menu gets a brunch revamp. Its take on the classic Bloody Mary is made with beets, tomato, carrots, avocado, roasted habaneros, fennel and caraway with your choice of spirit. If you’re looking for a traditional Bloody, this isn’t it, but it was unique and tasty nonetheless. For sangria aficionados, the Tinto de Verano made with red wine, carbon antica vermouth, lemon and sprite is a refreshing take on the Spanish drink.
Make sure to add Vagabond to your brunch rotation, with the meal being served every Saturday and Sunday from 11 a.m. to 3 p.m. and launching lunch starting May 26th, Tuesdays – Fridays. Until then, check get a peek of the delicious offerings below.