Vagabond Kitchen & Bar (no more "Restaurant" in the moniker) in the MiMo District is heir to the place that chef Alex Chang vehemently tried to get locals to embrace. The task of attracting customers to the Biscayne Boulevard eatery now falls upon Julian Géliot and Fabien Chalard of Pléthore et Balthazar in Lyon, France. Helping them realize their vision is chef Roberto Dubois, whose resumé boasts stints at Makoto, Juvia, Klima, and Azul. For the tuna poke toast, Dubois enhances the raw fish through sesame oil, sesame seeds, chives, and a touch of seaweed. He arranges the cubes of ahi tuna atop a warm corn tortilla chip and tops it all off with a dollop of avocado mousse. Miami is going through a poke phase, and though this version isn’t the most exciting interpretation of the Hawaiian staple, it’s fresh, clean, and satisfying. Desserts come from Fireman Derek’s Bake Shop, although Dubois would eventually like to make most of them in-house. Try the chocolate peanut butter pie for a decadent treat or Derek’s key lime version for something lighter.