Vagabond Restaurant & Bar, the vision of global restaurateur and art curator Alvaro Perez Miranda, is the newest addition to the Vagabond Hotel, the stylish renovation project by famed developer Avra Jain at 7301 Biscayne Blvd. This casual fine dining experience creates an experience fit for the modern-day vagabond, according to Mr.  Perez Miranda who tapped exciting young chef Alex Chang as Executive Chef and 27-year-old Chris Wang as General Manager.

Perez Miranda brings 30 years of experience spanning the globe from Venezuela to Italy to Tokyo to Los Angeles to New York City.  He has opened nearly 80 restaurants, most of which are still in operation today. With a knack for discovering talent, Perez Miranda is confident that he has assembled a dream team for the Vagabond Restaurant & Bar, his first venture in Miami.  “Chris Wang brings with him natural leadership skills, business savvy and financial innovation from his days in private equity in New York City,” he said. “To have a partner of his caliber is a true luxury for a restaurateur like me.  As for Chef Alex, I believe I have found one of the most promising rising stars of the culinary world that I have seen in my 30 years of industry experience.  This is a true dream team.”

Executive 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 reflects the tastes of the contemporary vagabond.    The menu includes distinct flavor and new tastes with dishes like Chapulines (Grasshoppers sourced from Oaxaca, Mexico and sautéed with marcona almonds and Szechuan peppercorn), Ibérico skirt steak (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).

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.

The Vagabond Restaurant & Bar, 7301 Biscayne Blvd. in the Miami Modern Historical District, is open for dinner 6PM-11PM Sunday - Thursday and 6PM-12AM Friday & Saturday. www.vagabondrestaurant.com

 
According to Miami.com  -- Read Story  --   Chef Dewey LoSasso is no longer  executive chef at AQ at the Acqualina Resort & Spa in Sunny Isles. He has joined Schnebly Winery and Miami Brewing Co., Homestead as culinary director. 
Together with Peter Schnebly, Chef LoSasso will create, first, a pop-up, weekends-only restaurant on the farm, with plans for a restaurant; a retail market selling Schnebly-grown salsas, jams and hot sauces; a catering facility; and — eventually —- a boutique bed-and-breakfast.
Schnebly Winery and Miami Brewing Co.,30205 SW 217th Ave., Homestead, 305-242-1224; www.schneblywinery.com

lukebergman_headshot

1826 Restaurant & Lounge, Miami Beach has recently appointed a new Executive Chef, Luke Bergman. He replaces Michelin-starred chef Danny Grant.

The Florida native received many prestigious accolades including his international acclaim in 2010, when he became the first American to win gold at the International Trophée Passion culinary competition at the Académie Culinaire de France – the culinary version of the Olympics.   Chef Bergman was the executive sous chef at The Modern, Danny Meyer’s French-American restaurant at the Museum of Modern Art. During his time at The Modern, Chef Bergman competed in the Bocuse d'Or USA finals in 2010 and placed second in the culinary Olympics. .He was Chef De Cuisine at Colicchio & Sons from 2011 to 2013, before making his South Florida homecoming to join Valentino Cucina Italiana as Executive Chef.

The four story 1826 Restaurant & Lounge offers a seasonally driven contemporary American menu with a focus on elegant dishes in a stylishly modern setting.

1826 Restaurant & Lounge is located at Eighteen Hundred Twenty Six Collins Ave, Miami Beach, Florida 33139. 305.763.8860.  www.1826Collins.com

cucurucho - coneAlready a staple in six South American countries and the United Kingdom, the Argentinean helado-maker Freddo openedvasito - cup its first store in the USA on 610 Lincoln Road, South Beach,  with 30 of their most popular flavors. The flavors, categorized under Dulce de Leche, Creams, Chocolate, Sorbets and Light run the gamut from the most decadent of desserts to guilt-free low calorie selections.

Flavors range from the Dulce de Leche options, featuring Dulce de Leche Temptation – an irresistible combination of dulce de leche with dulce de leche swirls; or Grand Dulce de Leche – made with whole almonds, pecans, golden raisins and caramel to  Soft Nougat – almond soft nougat semifreddo;  Zabaione – Italian light custard and six different varieties of chocolate helado including Dark Chocolate – 70% cocoa chocolate helado; White Chocolate – white chocolate helado; and Chocolate Freddo – chocolate semifreddo with roasted almonds and hazelnuts, to sorberts under 200 calories per serving – all served in a Freddo cup or cucurucho (waffle cone).

All Freddo’s helados are made in Argentina with fresh hormone-free milk, pure cane sugar, fruits and the natural and raw ingredients and shipped under strict protocols.. Freddo’s helados are 0 grams trans fat per serving (3.5 oz.), and devoid of artificial flavorings, colorants, preservatives or added vegetable fats.

The helado menu extends to desserts and to-go packs. Prices for cups and cones range from $4.75 to $7.50; Freddinos are $8; TriFreddos are $8.50; Smoothies are $7.50; and Sundaes are $7. To-go containers range from $7.50 to $24.

Freddo,  610 Lincoln Road.  Hours: Sunday – Thursday 11 a.m. to midnight; and Friday and Saturday 11 a.m. to 1 a.m..   (305) 604-0065; www.freddo.com

moderngarden lo resDuring Art Basel this December, Carlos and Maryam Miranda will expand the restaurantmoderngarden lo res2Seasalt and Pepper and open their newest venture Modern Garden- a hot stone and crudo lounge – designed by architect Santiago Jose Palaez to coincide with the celebration of the one-year anniversary of Seasalt and Pepper.

Newly appointed Executive Chef Angel León. Chef León will oversee both Seasalt and Pepper and Modern Garden.

The cuisine at Modern Garden features select crudos; a contemporary take on raw fish and seafood dressed with infused oils, citrus and fresh herbs. Modern Garden’s menu features hot stone seafood selections as well as seared premium meats on the 850-degree volcanic stone slabs brought to each table.

Seasalt and Pepper, located at 422 NW North River Drive in Miami, is open Wednesday through Sunday from noon to 12:00 am and until 10:30pm on Sundays. 305.440.4200. www.seasaltandpepper.com.

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
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The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

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