Vagabond Kitchen & Bar menu is a delight

So much attention has been paid to the renovation of the Vagabond Hotel but its restaurant Vagabond Kitchen & Bar deserves as much of the spotlight.Working with local purveyors Mimmo's Mozzarella who are a short drive away to provide them with fresh homemade cheese is just one of the ways they provide a local is freshest approach. Their organic grass fed beef is provided by Gaucho Ranch and Seven Foods provide a variety of other local products used to create their dishes.The evening's menu kicked off with a colorful plate of truffle beef carpaccio served with baby arugula and parmesan in a balsamic reduction, rich truffle oil and zingy lemon zest.A refreshing yellowfin tuna tartare followed, presented on an elegant oval platter with tangerine mango, puff paprika rice and a delicate scallion mayo.Delicate grilled shrimp topped with pickled red onion and cilantro came neatly set inside of lettuce wraps and were the perfect precursor to a fresh burrata salad with tomato, basil, olive oil, blood orange slices and a rich balsamic glaze to coat the burrata cheese. The blood orange was a nice, unexpected surprise and a welcome addition.Truffle made another appearance, this time on a housemade flatbread topped with mascarpone, shaved truffle and peppery arugula. It being presented on a wooden board matched the perfectly rustic shape of the dough.The freshest homemade bucatini topped simply with shaved pecorino and black pepper was a heavenly pasta course. Served in a crisp white pasta bowl made it look that much more delectable.Creativity was on point throughout the meal and the cauliflower steak ranked high in that category. Served to resemble a steak it was topped with tangy whipped feta, colorful chives and crispy garlic chips.Truffle and tartare made a final appearance in the beef tartare with puff farro and a wafu truffle dressing then the most elevated and unique grilled cheese I've ever seen. The Goloso fried bread sandwich is made with their flatbread dough and  stuffed with fresh mozzarella, tomato, basil, oregano and that rich balsamic glaze. A few pieces of burrata made an appearance on the sides of the wooden board.To end the already decadent meal, the Vagabomb was the ideal dessert choice. Italian meringue, mascarpone, key lime, cookie crumb, tequila syrup and vanilla ice cream was the ultimate mic drop.What's being put together in the kitchen at Vagabond is beyond impressive. Pay a visit and see for yourself.Vagabond Kitchen & Bar, 7301 Biscayne Blvd., Miami, FL 33138 786.409.5635.